Chocolate Pecan Pie

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for sharing this with us:

Here are some actual analogies and metaphors with a food twist found
in High School essays.

She grew on him like she was a colony of E. coli and he was
room-temperature Canadian beef.

McBride fell 12 stories, hitting the pavement like a Hefty bag filled
with vegetable soup.

The hailstones leaped from the pavement, just like maggots when you
fry them in hot grease.

The young fighter had a hungry look, the kind you get from not eating
for a while.

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            TODAY'S RECIPE
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You'll never get me to admit that any pie is better than my mother's
pecan pie (the recipe is in EXTRA! #44 at
http://www.worldwiderecipes.com/extra.htm ), but this one comes pretty
darned close, especially if there's a chocolate lover at the table.
Rather than relying on corn syrup for thickening, this recipe produces
a custard-like filling due to the eggs.

Chocolate Pecan Pie

2 oz (60 g) semisweet chocolate
3 Tbs (45 ml) butter
2 cups (500 ml) shelled pecans
5 eggs
1 cup (250 ml) sugar
1/2 cup (125 ml) brown sugar
A pinch of salt
1 Tbs (15 ml) vanilla extract
1 9-inch (23 cm) pastry pie shell, pre-baked

Melt the chocolate and butter in a small pot over low heat or in the
microwave, stirring to combine. Set aside. Coarsely chop half the
pecans, leaving the remainder whole. Beat the eggs until foamy, and
beat in the sugar, brown sugar, salt, and chocolate mixture. Heat in
a saucepan over low heat, stirring frequently, until the mixture is
hot to the touch - do not boil. Stir in the vanilla extract and
pecans. Pour into the pre-baked pie crust and bake in a preheated
425F (220C) until the mixture is firm but shakes like gelatin, 30 to
40 minutes. Cool on a wire rack and serve warm or at room
temperature. Serves 6 to 8.
Received on Fri Nov 12 02:04:16 2004