You might find this hard to believe, but I’ve never really enjoyed or savoured a slice of pecan pie until recently.

Sure, I’ve tried to nibble on the store bought ones knowing they weren’t the real thing but never really felt a need to ‘experience’ a southern pecan pie, until recently.

While in New Orleans, that was on one of my friend’s (Elena Aitken’s) to-do list and unfortunately, she never got around to it. I promised her I’d make her one and then promptly asked those who were waiting on an ARC for Sweet Dreams (still waiting, I’m sorry!) if they had a recipe to share. I had so many pour in and it was so hard to decide which one to use…until I received a cookbook from the Mast Brothers and their chocolate pecan pie recipe caught my eye.

Can I say…OMG. I couldn’t believe how amazing it was. I made a few changed to the recipe – not as many pecans (I only had whole ones and there were only so many pecans my poor fingers could crush) and I added more chocolate as well as vanilla (who doesn’t like vanilla). I also tried a different type of pie crust – went with a shortbread one. But all in all, it turned out pretty good – if I do say so myself.

There’s only one bad thing about this pie that I can think of. No, make that two bad things.

1. I will want to make it all the time. As mini pies. As tarts. As bars (yes, I found a lot of recipes for this). So bad. SO SO BAD.

2. One piece was all I needed, which means I have to share this pie in order for it to be eaten in a timely fashion. Normally I’m okay with not sharing…again, not necessarily a good thing (or maybe it is…)

FILLING

1/4 c. melted butter
1/2 c. brown sugar
1 tsp sea salt
2 eggs
1 c. pecans (crushed)
5 ounces dark chocolate (chopped)

DIRECTIONS

1. Melt the butter
2. In a medium bowl, mix melted butter, brown sugar and salt.
(the idea of adding sea salt thrilled me to no end!)
3. Add eggs, pecans (if you’re smart, you will buy crushed pecans or
crush whole ones in any other fashion that with your fingers), chocolate and then combine.
4. Pour into your crust (assuming you already have a pre-made or handmade crust).
5. Bake for 25 minutes at 350 degrees.
6. Let cool.

NOTE: I made a second pecan pie and like my image – I drizzled chocolate over the top. OMG. OMG. Finger lickin, mouth watering, must eat second/third/fourth slices good. Yep. Must. Do. Every. Time.

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