The holidays roll around and I pretty much throw healthy eating out the window. Well, not completely. But November & December are the months of decadent pies, mouthwatering treats, and homemade food that comforts both the tummy and the soul. The winner, winner after-the-turkey-dinner each holiday for me is the Chocolate Pecan Pie. It’s a uniquely sweet variation on everyone’s favorite Thanksgiving pie.
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My favorite of all the holiday pies is the Black Bottom Pie. Well that’s what my family always called it. But on further inspection it’s really closer to what many refer to as the Kentucky Derby Pie. But even further inspection says I could get sued by calling it anything similar to a derby pie.
So we’ll settle on a sweet variation of the always loved pecan pie and call is a Chocolate Pecan Pie.
My grandmother always used to make it for every holiday and when I would come out to the house. She knew I loved it. And despite her complaints that using semi-sweet chocolate chips was just too bitter, she made it the way I loved it every time. Sometimes we would make it together and it was always my job to use the 1970’s nut grinder to crush all the pecans into perfection.
And now I get to make it for my kids and enjoy a sweet slice of my childhood with them.
That’s one of the beauties of the holiday season and making memories & traditions with one another.
The very best, the sweetest, the award-winning, and my personal favorite…Chocolate Pecan Pie Recipe
1 cup sugar
1/2 cup flour
1 stick of unsalted butter (melted)
1 cup chocolate chips
1 cup chopped pecans
1 tsp vanilla
Preheat the oven to 350 degrees while you mix together ingredients for what is sure to be the most epic chocolate pecan pie you’ve ever had.
Grind your pecans and set aside. Then Mix all the dry ingredients together and then add eggs, butter, and finally vanilla.
Place your pie pan or 9 inch cast iron skillet on the stove on the lowest setting let it heat up enough to coat the bottom and sides in butter. Then lay your pre-made (but uncooked) pie crust inside.
Pour the pie dough in and mold the edges of your pie the way you would like.
Bake for 45 minutes or until gold brown across the top and around the edges.
Once you cut it open, you will find the gooey chocolate sunk to make a black bottom pie, while the pecans rose to the top to create a pie shell on top of sorts.
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Kara is an author and advocate for positive, grace-filled parenting. She is homeschooler to her 4 children living in Boston, MA and believes in creative educational approaches to help kids dive deeper into a rich learning experience. She has her degree in Secondary Education & Adolescent Childhood Development and is passionate about connecting with and helping other parents on their journey to raise awesome kids!