While I could regale you with the yummy lit details of the Icelandic mystery novel I’m reading, or tempt you with illicit morsels of killer poetry from a certain wicked blogger chick, or even whine about the fascist foolishness of the TSA, I’ve decided to ply you with chocolate, instead.
If you make this shamelessly easy Chocolate Pecan Pie, promise me you won’t stint on the crust. Life is way too short for those pasty, polycarbonate disks they sell in the refrigerated section of the grocery store. Use butter. Lots of it.
Chocolate Pecan Pie
(from WELL SEASONED, a 1982 collection of donated recipes to benefit Les Passees in Memphis, TN)
1/2 cup sugar
1 cup dark Karo syrup
1/4 tea. salt
1 Tbl flour
1 Tbl butter
2 oz. unsweetened or semi-sweet chocolate
1 tea. vanilla
1 1/4 cups pecan halves
1 9-inch pie crust, unbaked
Beat together first 5 ingredients. Melt butter and chocolate together. Add vanilla and pecans to first mixture. Add chocolate mixture. Pour into pie crust. Bake at 300 degrees F for 50-60 minutes or until filling is set. Serves 8. (Don’t overbake.)