Fall Pie Time
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Thanksgiving is literally around the corner. I’m afraid if I blink it will already be Christmas!! I really don’t want time to fly by too fast, especially because these are the last moments I get to spend solo with Brooks before baby #2 arrives.

Brooks is becoming quite the kitchen helper!! He loves cooking and baking with Momma. It’s such a great and engaging way to teach kids about counting, colors, introduce new flavors, and even sneakily address certain sensory aversions.

Like lots of kids his age, Brooks isn’t incredibly fond of things that feel slimy. When he’s helping me cook, however, his dislike of slimy flies out the door. Cubed butter is NO match for Brooks! I’m really looking forward to a holiday season filled lots of baking, family and fun!

I’ve got some really yummy recipes (some from my family) to share with you in the upcoming weeks and today is no exception. The sweet treat maven and pie-making superstar known as Black Jet Bakery was so incredibly kind to share more than one recipe this holiday season. Next week we are making her delicious pie dough recipe and learning how to make cupcake sized pies. Perfect party trick and you will have lots of dough left over to freeze and use throughout the holiday season.

But today it's all about the bittersweet chocolate pecan pie. What is super genius is that if you are too lazy to bake and want the pie to come to you, Black Jet can do that for you too.

 

Bittersweet Chocolate Pecan

Ingredients:

  • 3 eggs
  • 3/4 c sugar
  • 3/4 cup dark corn syrup
  • 2 TBSP melted butter
  • 1 tsp kosher salt

Directions:

  • Whisk all the ingredients together.
  • Pre-bake the pie shell.
  • Use approximately 1 1/2 cups of toasted pecans and pecan pieces and 2 cups of dark chocolate chunks. I use 72% guittard chocolate.
  • Place in shell and pour the goo over top.
  • Stick your finger in there and mix it all around. You want the nuts and chocolate to be evenly spread out.
  • Top with some flakes of Maldon sea salt.
  • Pop in oven for approximately 40 minutes.
  • Give the pie little shake. Do not remove from oven until pretty set.
  • Cool before cutting.

It can be a mess. A delicious mess, but a mess.

Stay tuned for next week’s pie dough recipe. It’s a keeper.

Not quite ready for your holiday cooking and baking extravaganza? Here are some of my favorite kitchen things…

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Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.