If there’s anything I’ve learned so far in the first 10 weeks of this year, it’s that I’ve had no trouble finding a weekly occasion to spend a little extra time making a home made pie for someone. Birthdays, new babies, community gatherings, family dinners, or just to make someone’s day a little sweeter. This week’s occasion fell on the bittersweet side. On Thursday night I whipped up a chocolate pecan pie for some friends who lost someone very very near and dear to their hearts earlier in the week. Saying goodbye to a loved one has got to be one of the most difficult things we have to do. My hope is that they found just a little bit of warmth in a pie made with love.


Chocolate Pecan Pie


1 single pie crust, rolled and fit into a 9 inch pie plate
4 ounces semisweet chocolate
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 cup pecans


Preheat oven to 350 degrees, with rack in lowest position. Melt the chocolate in the microwave until smooth. Set aside. 
In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

:: Carrie ::