My sister used to make this pie for holiday, especially for Thanksgiving. I believe it may have originally come from Southern Living magazine but I have not been able to find this exact recipe through various searches. The closest I have come is this Chocolate Bourbon Pecan Pie recipe.

Therefore.

First off, let me say that I have made this pie myself (under my sister’s supervision) and it is fairly easy to make. It is also decadentlyrich. I am a certified (certifiable?) chocoholic and just a small sliver of a slice, half the size of normal, is actually enough to satisfy most any cravings for chocolate. The picture is of one of the pies from a Thanksgiving back in the ’90s (cropped from a larger pictures showing a dozen pies total – the family we shared Thanksgiving with liked a LOT of different pies!)

Chocolate Pecan Pie

Ingredients:
6 oz. semisweet chocolate, broken into pieces
1/4 Cup Coffee Liquer
3 eggs, beaten
1/2 Cup packed dark brown sugar
1 Cup light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt
1 stick unsalted butter, melted
1 Cup pecan halves
Unbaked, 9 inch pie shell

Preheat oven to 350 degrees.

In a heavy medium pan, combine chocolate and liquer over low heat, melt, stirring until smooth. Remove from heat.

In a large bowl, combine eggs, sugar, corn syrup, vanilla, and salt. Beat until blended. Add chocolate mixture and blend well. Stir in melted butter.

Pour filling into pie shell. Sprinkle pecan halves on top. Bake for 45 to 50 minutes, until pie is barely set in the center. Cool on a rack.

(Tip: place on a cookie sheet in the oven for the baking as the pie has a tendency to rise and spill over slightly.

Let cool and ENJOY!