Friend Ola gave me this “shortcut” pie recipe – but it wasn’t short enough for me. My hubby had requested that I make a chocolate pecan pie, and that he’d prefer a chocolate graham cracker crust over a homemade wheat flour crust. So, I got very lucky! The pie took maybe 10 minutes to mix up, then 25 minutes to bake and 10 to cool. My few changes are in italics (and some are in CAPS too) below.
For the crust: CAN YOU SAY STORE BOUGHT CHOCOLATE GRAHAM CRACKER CRUST? I CAN!
1 ½ cups whole wheat flour ½ teaspoon salt ½ cup melted butter, preferably unsalted 2 tablespoons milk
SO INSTEAD START HERE:
For the filling:
- 3 eggs
- ½ cup brown sugar
- ¼ cup 100% pure maple syrup
- 1 tablespoon melted butter
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 cups pecans, chopped or whole
- ¾ cup “dark” chocolate chips
- Preheat oven to 375 degrees F.
In a pie pan mix together crust ingredients thoroughly including flour, salt, butter, and milk. Squeeze the dough into a ball to make sure there is enough moisture. If it crumbles into pieces too easily then add another splash of milk. Shape the crust by thinning it out with your fingers/hands until the pie dish is evenly covered (pictured above). Feel free to make the edges look “fancy” with a fork.
- In a separate bowl whisk together the eggs, sugar, syrup, butter, vanilla, and salt. Fold in the pecans and chocolate chips. (I whisked it all at one time, no difference.)
- Pour the filling into the
preparedstore-bought chocolate graham cracker crust and bake until pie is set, about 20 – 25 minutes.
- Let cool for 5 or 10 minutes before serving.
We think it is best topped with a little vanilla ice cream. (I think it’s a heart attack no matter how you slice it. I liked it warm and gooey without any toppings.)