Well, butter my butt and call me a biscuit!! When Christy asked me to be a guest blogger for SP, back when I had sent her my “Dixie Cornbread” recipe plus this one, I was tickled pink. Ain’t Christy just the “bee’s knee’s?!?!? I think she just rocks the house by giving all her time and effort FREE to anyone who just goes to their computer! Thank you Christy for all you do! Now, this recipe has been around a long time and it is similar to her mama’s on SP but one BIG difference…….CHOCOLATE!!
Now for you folks who aren’t “Pie People” here’s the cure. My sweet mother-in-law, Marie in Georgia (I know she could win ANY cooking throw down) gifted me with many 3 X 5 recipe cards of my groom-David’s, favorite dishes at my bridal shower. I have hardly strayed from all those winners, plus my honey has been a happy man….all these years. Now I will share my best with you today.
psssst…at our house we call it Choc. BOTTOM pecan pie cuz we think it sounds more enticing. weeeee.
Okay, so CHOCOLATE Pecan Pie!! Just WAIT till your mouth gets a’hold of THIS……men swarm all around me like I am a movie star whenever I show up to an event carrying a pie. “Is THAT your chocolate pecan pie?” they always ask. I smile and sweetly drawl, “Whhhy, yes, it sure IS.” It is always sooo heart-warming for me to watch people get excited at the right answer. Now, you folks who always say to me that you don’t know “how” to make a pie, this is EASY BREEZY! Quick, simple and travels well, this rich, chocolate, nutty/buttery pie always takes me to the corner of “Whew” and “Thank Goodness” when I need to take food somewhere. So just follow the bouncing ball people….. those who are intimidated by pie-making… and sing along so you can get to cookin’ too.
You’ll need: Deep dish pie crust, chocolate chips, eggs, sugar, salt, butter, corn syrup, and pecans
Step 1 Preheat your oven to 375 degrees.
Dump into one bowl (I KNOW….ONE bowl, how easy!) all of the eggs, sugar, salt, melted butter and corn syrup.
Step 2 Use a hand mixer on low to mix together till kinda frothy (I just looove that word).
No need to mix any more than a minute.
Step 3 Put Chocolate Chips into the bottom of the pie shell…..oh, I know, this IS SO gonna be good!Side note ya’ll….Now IF you wanna make 2 thinner pies, I use two shallow pie shells and place 1/2 cup EACH of choc. chips in the bottom. When it comes time to pour in the mixture, I just divide the amount into half and bake just at the 45 minutes ‘cuz they are thinner. Also works nicely when you are short on time. That way I get one and I have one to take. Also you could add a few extra pecans to the mix if you are making two-sies so there’s plenty of nuts in every heavenly bite. ;-}
Step 4 Add pecan halves or pecan pieces…..I like the pieces as it seems to be easier to cut the pie to serve. I’m jes sayin’……
Step 5 Pour into pie shell (or into the 2 shells IF you are doing the two-sie thing from step 3).
Step 6 Evenly distribute the mixture over the choc. chips.
Step 7 Place carefully and slowly -no sloshing- onto a PRE-heated oven on the Lower rack. Why on the lower rack of the oven?……the liquid nature of the mix bakes from the bottom more thoroughly/evenly and then the top doesn’t burn. Place a larger-than-the-pie piece of foil on the very bottom of the oven…….ya’ll can thank me later when you don’t have any burned spillage-in-the village to clean up.
Step 8 Here is where most folks who say that they don’t make pies well can get into a better cookin’ game. Now I live on a mountain at a high altitude and it took me months of being confused about why I seemed to have lost my ever-lovin’ mind and nothing baked right!
Oven temps can vary (buy an oven thermometer and check it often) and even weather and altitude can make a difference. High altitude is longer and slightly lesser temp for baking.
Sooooo, try this. DON’T take out your pies that have a liquid mix like this one, never outta the oven UNTIL you have given the rack a “slight shake” with your oven-gloved hand……..IF you see a wiggle, jiggle move, or groove of the center of the pie, (very much like my big booty shakes after years of eating this pie!) IT NEEDS ABOUT ANOTHER FIVE MINUTES TO BAKE.
Repeat over and over till the pie won’t wiggle anymore. That is what they call “set”. I start this pie out at a 45 minute time and check till it goes about an hour for the deep-dish and about 45 minutes for the two-sie pies. Cool down for a few minutes before cutting. Do you have difficulty getting it out of an aluminum pie pan? Jes’ SNIP the edge of that puppy with some scissors and peel back the edges so you can “get to” the pie crust more cleanly without breaking the crust edge.
A pie to bring joy and happiness to all mankind. YIPPEE!
Fun Trivia: Why is it called a “pie”? Well, I saw on a cooking show that the birds called Magpies build nests from a wide variety of things. The “pie” is half of the word magpie and is considered to be the culinary equivalent to the nest because of the many types of berries, fruits etc originally put into early versions in early B.C. times.
Cool beans! So now you have made a pie that even teenagers have eaten at my house plus a few people that have sworn that they didn’t even like nuts. Hmmmmm, good luck now.
Thank you, Christy, for having me as your guest on your SP front porch.
Terri (Go Dawgs!)
“To laugh often, to win the affection of children, to find the best in others , to know even one life has breathed easier because you have lived. This is to have succeeded!” Attributed to Ralph Waldo Emerson (From Southern Plate Reader, Jay. To submit your quote click here!)