This is my sister Monica.
She’s not much of a cook. It’s not that she can’t cook; she just doesn’t like to, and she especially dislikes cleaning up the mess. A number of years ago, she was given a Walt Disney World cookbook. Now for someone who doesn’t like to cook, I would think that a cookbook as a gift would be a bad idea, but she loves all things Disney. Apparently she doesn’t dislike cooking quite so much when she’s following one of their recipes.
One year for Thanksgiving, she made a delicious pie from her Disney cookbook, and we all went crazy over it — especially me. Being the wonderful sister she is, she made an extra pie for me to take home. That year, I managed to consume the entire second pie all on my own (now not all in one day). This second pie as a gift has become a tradition. But for the last couple of years, I’ve taken it to Matt’s parent’s house. Not that I don’t want the pie, but my butt and thighs thank me for not eating the entire thing.
Matt’s sister has also developed a love for this pie, so when she found out I was bringing dessert for Christmas, she asked for the pie. Unfortunately, I had already shared the pie with my Uncle Bill, so I had to make one to take. But really — no big deal, especially if Monica thinks it is a super easy recipe.
Imagine how I felt when I called to tell her I burnt her pie, and imagine the shriek of laughter that came through the phone at me. I was traumatized; she was giddy.
Thankfully, I didn’t burn the second pie.
Here are Monica’s special tips — use chocolate chunks instead of chips and add extra along with extra pecans.
Here’s my special tip — serve it with homemade whip cream.
Chocolate Chip Pecan Pie
- 3 eggs, lightly beaten
- 1 cup light corn syrup
- 1 tablespoon butter, melted
- 1⁄2 cup sugar
- 1 pinch salt
- 1⁄2 cup chocolate chips
- 1 cup pecan halves
- 1 unbaked pie shell
- Preheat oven to 400°.
- In a mixing bowl, combine ingredients in order given. Mix well and pour into an unbaked pie shell.
- Bake for 5 minutes. Reduce heat after 5 minutes to 300° and continue to bake for 1 hour, or until filling is thick.
- Cool on a wire rack and serve at room temperature.