I’ve always been humored by the waning propriety of the Thanksgiving feast over the days subsequent to it.

You know what I’m talking about:  the first day of this gluttonous pilgrimage is seething in formality.  There are freshly-pressed cloth napkins draped effortlessly in tandem with polished Frontenac and cut-glass goblets brimming with sweet iced tea.  There are lemon wedges for the tea.  In sterling bowls created for that purpose alone.  There is also a designated platter for butter.  Butter in decorative shapes.

Day 2 {or “Round 2″ as it is affectionally called in my household} tones down a bit.  The cloth napkins are stained with cranberry sauce and washing the silver is fun but once. Dishwasher-safe is the name of the game.

On day 3, we all know what’s happening: turkey sandwiches.  Off a paper plate.  In front of the television.  Drinking unsweetened iced tea- no lemon- from a giant plastic restaurant cup.  Dinnertime conversation is so over-rated… that, and Ina is on.

By day 4, all bets are off and you find yourself standing over the sink, in sweatpants, shoveling the last slab of pecan pie in your mouth as.fast.as.you.can before anyone sees you and forces you to share.  Healthy habits, people.  We are building wonderfully healthy habits.

This pie is most definitely going into my holiday rotation.  It’s the perfect mix between a classic pecan pie and a chocolately Kentucky Derby pie, all while being deceptively easy to make.  A crowd-pleaser for sure, guaranteed to “startle and delight your guests” Phil Dunphy-style.

And as for the whole mouth-shovelage thing?  Make this pie and get back to me on how successful you were at preventing that.

Chocolate Chunk Pecan Pie

- 1 pie crust (store-bought or your favorite recipe)
- 1 cup pecans, roughly shopped
- 6-ounces semi-sweet chocolate chunks
- 1 Tablespoon all-purpose flour
- 3 large eggs, lightly beaten
- 1 cup light brown sugar, packed
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- 4 Tablespoons salted butter, melted

Preheat oven to 375°. In the bottom of the pie crust, scatter the chocolate chunks followed by the chopped pecans. In a medium bowl, stir together the eggs, brown sugar, corn syrup, vanilla, butter and flour until well combined. Pour the filling evenly over the chocolate chunks and pecans. If desired, decorate with whole pecan halves placed lightly on top of the filling.

Bake for 70 minutes until the filling is set and the crust is lightly browned. To prevent excessive browning of the crust, tent the pie with foil after approximately 20 minutes in the oven. Once baked, let the pie cool on a wire rack for at least an hour. Delicious served both warm and at room temperature.

{serves 8}

Source: adapted from Emeril via Martha Stewart

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