Thursday, November 22, 2012

German Chocolate Pecan Pie.

Happy Thanksgiving!

I am really enjoying having some time off work to spend with my two favorite guys. The weather has been wonderful here in Arkansas so we've been trying to make the most of it. Yesterday, Slade and I had a fun day where we spent the whole day together doing all of our favorite things including a trip to the zoo and our favorite playground. I am so thankful for days like that.

Today, I wanted to share one of my favorite pie recipes. I came across this recipe about 5-6 years ago and I decided to give it a try at Thanksgiving instead of making a regular pecan pie. I was blown away by the reaction from my family and everyone that's ever tried it. In fact, my family has requested numerous times that I bring this pie to every family gathering.


German Chocolate Pecan Pie
Slightly adapted from Everyday with Rachael Ray

1 prepared pie crust
2 eggs
5 tbsp. butter
1/2 tsp. salt
1/2 cup brown sugar
1/2 cup light corn syrup
2 1/2 cups (about 10 ounces) chopped pecans
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips

Bake pie crust according to package directions. Preheat oven to 375. In a medium bowl, whisk the eggs. In a saucepan, whisk together butter, salt, brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the eggs. Stir in the nuts and coconut.Spread the chocolate chips in the pie crust. Pour in the filling and bake until set, about 25 minutes. Let the pie cool completely before slicing.

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