Time to take that floating holiday ...Today (July 12) is National Pecan Pie Day! Just because you don't get the day off work doesn't mean you can't mark the occasion. This simple recipe will get everyone in the mood to celebrate the sweet Southern dessert. I like to sprinkle some chocolate chips on the crust before filling and baking, which brings this already rich dessert well into the decadent category.
1/2 box frozen pie dough, thawed, or your favorite single-crust recipe
3 extra large eggs
1 cup dark corn syrup
1/2 cup dark brown sugar
4 tablespoons butter, melted
1 teaspoon pure vanilla extract
1 1/4 cup pecan halves
1/2 cup semi-sweet chocolate chips
1 cup heavy cream whipped with a bit of sugar and vanilla, to serve
1. Preheat oven to 425 degrees. Roll out pie crust, fit in 9-inch pie plate, trim edges to 1/2 an inch over the edge, fold and crimp as desired. Chill in refrigerator while you prepare filling.
2. Beat the eggs in a large bowl with a whisk until they are well blended. Add the corn syrup, brown sugar, melted butter, and vanilla and blend well. Stir in pecans.
3. Remove pie shell from the refrigerator. Sprinkle the bottom with the chocolate chips. Pour in the pecan filling and bake the pie for 15 minutes.
4. Reduce oven temperature to 350 degrees and continue to bake for another 15-20 minutes, or until the edges are set and the center quivers slightly. Do not over bake. Let the pie cool to room temperature. Serve with whipped cream.
- By Alison Needham