Rich Chocolate Pecan Pie

Friends, I wait all year to make this pie.

All. year.

Rich Chocolate Pecan Pie: The ultimate in Thanksgiving decadence.

This pie is so divine that I'm continually amazed at just how easy it is to make: Spread chocolate and pecans in pie shell. Mix sugar, eggs, and vanilla. Pour liquid into pie shell. Bake. Eat. Hide the rest from your family. (Oops! Did I just say that out loud?).

As a quick side note, I should mention that I had never tasted any version of pecan pie until I was in graduate school and first experimented with baking and cooking. Pumpkin was the prevailing T-Day sweet in our house, with the apple pie making an occasional cameo appearance. My mom probably feared that baking one of these babies would foster a dangerous addiction that I would never shake.

I first stumbled upon a recipe for Pecan Pie in Cooking Light magazine--it was for a "lighter" Oatmeal Pecan Pie. After baking it in the pitiful mini-kitchenette of my one room apartment at the time, I instantly became a believer in the Pie o' Pecans. While the light version I initially made was a wonderful and tasty starting point, I've since learned that adding more calories in the name of dessert decadence never hurt anyone. In fact, in only brings happiness, right?

Thus, I've recently turned to Emeril Lagasse's recipe for Rich Chocolate Pecan Pie. It's simple, rich, and turns out perfectly every time. It's literally a fail-proof pie. I use my perfect pie crust recipe from NPR's The Splendid Table, but feel free to cut time and use a pre-made crust if needed.

I topped this guy with a dollop of fresh whipped cream...you know, to cut the sweetness :)

Happy Thanksgiving, everyone! What's your favorite T-Day dish?

Rich Chocolate Pecan Pie

(recipe from the Food Network's Emeril Lagasse)

Impress the family with this perfect pecan pie at your Thanksgiving table. Or Christmas table. Or July 4th table. Or random Tuesday-I'm-Hungry--for-Pie table. Remember: I wait all. year. long. to make this delectable dessert.

Ingredients:

• 1 - 1/2 cups pecan halves
• 1 cup semi-sweet chocolate chips
• 1 unbaked pie shell (I use Lynne Rossetto Kasper's perfect pie crust recipe from NPR's "The Splendid Table")
• 4 eggs
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup corn syrup
• 1 tsp. vanilla extract
• a dash of salt

Directions:

1) Preheat oven to 375 degrees.

2) Evenly spread chocolate chips and pecans in the bottom of the pie shell.

3) In a bowl, whisk the eggs, sugars, corn syrup and vanilla extract together until well combined. Pour into pie shell. Bake for 50 minutes, or until filling is set. Cool completely before cutting and serving (I recommend making this pie the night before serving).