About ten years ago, my parents bought a pie at a Cracker Barrel restaurant that changed my life. It was a chocolate pecan pie. They brought it to a church fellowship dinner. I don’t remember the sermon preached that day, but I remember this pie! 🙂 Because I don’t live near a Cracker Barrel, and because I’m addicted to this pie, I had to learn to make my own if I wanted to have it. I especially crave it around the holidays. The following recipe is the one that has worked best for me. I wanted to spread some joy this Christmas season. So, make this pie, eat it, and feel the joy.
1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, melted
1 Tbsp. All Purpose flour
1 Tbsp. milk
1 tsp. vanilla extract
1 cup pecans
1 scant cup chocolate chips
1 frozen pie crust
- Preheat oven to 350°.
- In a large bowl, beat eggs until foamy. Stir in melted butter. Add brown & white sugar and flour and mix well.
- Add milk and vanilla and give a quick stir.
- Fold in pecans and chocolate chips.
- Pour into unbaked (I use frozen) pie crust and cover edges with foil.
- Bake for 30-40 minutes, then remove foil from edges. Continue baking until done. Pie is done when you can gently shake the oven rack and the pie doesn’t jiggle in the center.
- Let cool completely before serving.
- Eat slowly and savor the moment.
Note: You can make any regular pecan pie recipe and add a cup of chocolate chips to it. Most recipes call for corn syrup. I have made this pie that way, and it’s good. However, when I found this pecan pie recipe on my friend, Tori’s, blog, I thought it was even tastier than the corn syrup version.
Also, you can print this recipe according your specifications by clicking the green button that says “print PDF” below this post.
Your friend & lover of pie,