Today’s entry is another foodie post. I love to experiment with food, and each year at Thanksgiving, I try something new. The Tree House Foodie’s lobster bisque was, without a shadow of a doubt, a winner, but there were some close seconds. I’ve never been able to just follow a recipe, so this rummy dark chocolate pecan pie is the result of the best of all the recipes I’ve tried over the years. It’s sinfully delicious!
Rummy Dark Chocolate Pecan Pie
1 9″ pie crust (I use Pillsbury’s Refrigerated Pie Crust to save time.)
3 large eggs, lightly beaten
5 tablespoons softened unsalted butter
1 cup packed dark brown sugar
3/4 cup light Karo syrup
1/2 teaspoon salt
1 to 2 tablespoons dark rum
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
1 cup chopped toasted pecans
1/2 cup Nestle’s dark chocolate morsels
1 cup toasted pecan halves
1. Place room-temperature pie crust in 9″ pie plate.
2. Place oven rack in middle position and preheat oven to 375°.
3. In a mixing bowl, beat eggs lightly. Add softened butter, brown sugar, Karo syrup, salt, rum, and vanilla and almond extracts. Mix until well blended. (I use an immersion blender).
4. Stir in toasted pecan pieces.
5. With a fork, poke the bottom of the pie shell a few times. (My mom always did this.)
6. Place dark chocolate morsels in a single layer in the pie crust.
7. Pour filling into crust over chocolate.
8. Place toasted pecan halves on top in a spiral pattern. (Eat any remaining pecan halves that don’t fit.)
9. Crimp edges of pie crust to make it look pretty and to help keep the filling in place.
10. Place pie on a cookie sheet in oven on middle rack and bake for 10 minutes. (The cookie sheet will catch any spills.)
11. Reduce oven temperature to 350° and bake until pie is set, about 20-25 minutes. (A knife should come out clean from center of pie when done.) If edges are browning too quickly, place strips of aluminum foil over them to prevent burning.
12. Remove from the oven and place on a wire cooling rack.
Serve with whipped cream or vanilla ice cream, or just savor the rummy, chocolatey, pecan goodness all by itself!