Packaged pie crust (or make your own favorite)
1 cup butter
½ cup sugar, generous measure
¾ cup firmly packed brown sugar
½ cup honey (syrup may be substituted)
¼ cup heavy cream (do not substitute)
2/3 cup chopped bittersweet chocolate (use good chocolate such as Ghirardelli)
1 pound pecans, chopped
Preheat oven to 350. Line pie pan with pie crust. Bake shell for 12 or more minutes until almost done but not browned. Remove and cool. In saucepan combine butter, sugars, and honey and bring to a boil. Simmer for 3 minutes or until mixture bubbles. Add cream, chocolate, and pecans. Cook and stir until mixture bubbles again. Pour into pre-baked shell. Bake for 10-12 minutes. Remove, cool slightly, and chill. Serve pie cold. Delicious served with ice cream. This is the very best chocolate pecan pie I’ve ever eaten!
Cindy Aman is the author of In Search of My Mother’s Kitchen, a cookbook/memoir. It may be purchased by calling 692-3148, emailing email@example.com, or dropping by The Red House Books in Dothan, or The Petal Pusher in Ashford.