Pecans and Pumpkins

It's PIE DAY! 

Okay, it's 9:45 and pies number 3 and 4 are about to come out of the oven.  I only have four more to do when these are done.  So far, so good.  It's a long process, but given the requests I get, I guess it's worth it. 

My Chocolate Pecan Pie seems to be a hit, so I thought I'd share the recipe.

• 1 (9 inch) unbaked deep dish pie crust
• 1 cup light corn syrup
• 2/3 cup sugar
• 1/3 cup butter, melted
• 3 eggs
• 1/2 teaspoon salt
• 1 1/2 cup chopped pecans
• 1/2 cup chocolate chips

Preheat oven to 375 degrees.

Combine corn syrup, sugar, butter, eggs and salt in small bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans and chocolate chips by hand.

Pour into prepared pie crust. Cover pie loosely with aluminum foil. Bake for 30 minutes. Remove aluminum foil; continue baking for 10 to 15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time.

Hey look!  It's the first snow of the year!

Enjoy the day, everybody.

Comments

[tina]

YUMMY!! That sounds delish!!
I might have to make that this weekend. I'm totally into the baking thing right now.
It just seems so right, cold, snowy day...what could be better. Other than being able to scrap all day!!
Happy Thanksgiving to you and your family Barb!
Hugs-
Tina

[Carrie]

Go you! I am impressed at what all you already have done! I'm not a big pecan pie person, but that recipe sounds GOOD.