I’m in a holiday kinda mood today. Yesterday I had lunch in a school cafeteria where I got to eat turkey, dressing, mashed potatoes, and those warm and doughy yeast rolls school cafeterias do so well. (Although they were wheat rolls this year! Still good, but not quite the same thing.)
What puts you in a holiday spirit? They say tastes are a big trigger for memories and that smells are even more so. Maybe that’s why the scent of birthday cake makes me smile, or why stepping into my mom’s house when she has wassail on the stove brings back a flood of Christmas memories.
So with Thanksgiving fast approaching, I thought I’d share some of my very favorite holiday memories with you by posting my all-time FAVORITE holiday recipe. It’s for the extremely decadent chocolate pecan pie.
This recipe is a family favorite. My mother swears by it, and I do, too, now that I’m hosting gatherings of my own. Everyone with a sweet tooth will love it, and your choco-holics will go completely crazy for it. And the best part? This pie is super easy to make and fool proof. Really. You can trust me on this, because I’m the queen of baking disasters, and I have never once managed to screw up this dessert. Also, you can use a pre-made pie crust (the kind you pick up at the grocery store near the biscuit dough).
This pie is soooo good, and best when served warm beside a scoop of vanilla ice cream. Enjoy!
Post a recipe or a comment about a favorite holiday food and be eligible to win a signed copy of SNAPPED and a $10 gift card to Starbucks.
Mom’s Chocolate Pecan Pie
9 in. pie shell
1/4 c. butter
1/4 c. brown sugar
12 oz. chocolate chips, melted
2 T. instant coffee (or 1/8 c. brewed strong coffee)
1 T. rum extract (or bourbon, brandy)
1/4 c. flour
1 cup pecans, chopped
Pecan halves can be used to decorate top
Cream butter & sugar. Beat in eggs. Add melted chocolate, coffee, rum extract. Stir in flour and pecan pieces. Spoon mixture into pie shell. top with pecan halves. Bake at 375 degrees for 25 minutes. Serve warm with vanilla ice cream.