For pecan pie lovers, the good news is that this is so easy to make. I'm not a fan of pecan pie but repeated orders tell me this must taste good. I tried a different technique last night; pre-baking the crust. I don't think that is necessary and causes the pie to brown too quickly. So, back to being REALLY simple to make.....

I feel compelled to tell a story about pecan pie. The only one I can think of made me have one of my 'artistic' temper tantrums....not, too flattering, not too over-the-top. Needing to whip one of these up a couple years back, I can't find MY recipe. I ask my chef of many years what goes into the chocolate pecan pie. She names the ingredients but not chocolate. What about the chocolate? What chocolate....I use dark corn syrup. No, no, no.....chocolate is chocolate!!! Anyway, I made these with chocolate....

Ingredients:

•  1 unbaked 9" pie shell

• 4 eggs, lightly beaten
• 1 cup golden brown sugar
• 1/2 teaspoon salt
• 3/4 cup light corn syrup
• 4 tablespoons margarine
• 1/2 cup pareve chocolate chips
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup pecan halves

Steps:

Preheat the oven to 400'. In a medium bowl, mix eggs, brown sugar, corn syrup and salt.

In the microwave, melt the margarine and chocolate chips until just soft. Stir to finish melting. Add to the egg mixture.

Stir in the chopped nuts.

Pour into the pie shell. Arrange the pecan halves around the top of the pie. (I had tried a prebaked pie shell technique in this photo....don't like it.)

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Comments:

Lee: In my recipe I cut the very sweet with some strong brewed coffee and a little bourbon.It is the most requested parve dessert in our house.

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Amy: Leah, my husband made this. Tasted great but was Pecan pie soup. He baked it for an additional 10 minutes too. Any suggestions?

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Rich: What kind of chips go best in this recipe? Milk chocolate, semi-sweet, or dark??

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Rich: DUH.... I just realized this was Parve....so it couldn't be MILK chocolate. Pardon this slip.

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Leah: Hi Lee, Amy and Rich - I like the idea of coffee and bourbon although, dark chocolate is the route I take. Not sure why you had pecan pie soup, Amy. Should bake just fine - do it all the time. Make sure it is starting to puff up and it is just the center that is a little loose. Happy Baking!

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Leah: Okay, I just got chewed out for a 'soupy' mess - please first know that I would never mislead anyone into making an unsuccessful dessert. Remember why I started this website - to teach folks how to do their own baking so I could close the bakery! I am not a pecan pie lover. I take that back, I had to make 150 small tarts the other day - all chocolate pecan. One broke and I ate it - wow, that is good! Sweet - but good. The bake time can vary as ovens are really different. At work, with industrial convection ovens, I can blast 20 pies in a short time. At home, one can sit in the oven from Thanksgiving until Chanukah. The trick with baking is to build on your experience. If you are a new baker, trust your instincts. If the pie looks unbaked, leave it longer until it seems like it'll set up - firmer around the edges and slightly jiggly in the center. The pie will puff up, maybe even start to crack - and, it will settle as it cools. It is impossible to say the exact time for every oven, altitude, etc. There has to be some sort of Zen of kosher baking attitude going on as you gain experience. I've been an insane perfectionists all my life. I'm finally coming to the realization that no matter what I make, it is made with good intentions to please those I serve. So, relax a little - people are forgiving of less than perfect and over time, you'll gain the experience of knowing when something is as it should be. Meanwhile, share the love; it's appreciated. Happy Thanksgiving and Shabbat Shalom!

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