A little twist on a classic Thanksgiving dessert
The first time I tried to make this was a few years ago. It was
Christmastime and the holiday menu was being put together. For
dessert, someone suggested Pecan Pie and Chocolate Pie. Then
someone said that a Chocolate Pecan Pie sounded good. So, I took
it upon myself to come up with a recipe. Everyone enjoyed it and I
know you will to.
3 cups Sugar
Pinch Salt
7 tablespoons Unsweetened Cocoa
4 Large Eggs
1 tablespoon Vanilla
1 12-ounce can Evaporated Milk
1 stick Butter melted
1 cup Pecan Halves
2 unbaked Deep Dish Pie Shells
Preheat oven to 350 degrees. In a medium bowl, mix the sugar, salt
and cocoa together. In a small bowl, whisk together the eggs, vanilla
and milk. Stir into the dry ingredients. Add the melted butter and stir
until well blended. Sprinkle pecan halves in the pie shell, about ½ cup
per shell. Pour the filling over the pecans. Bake for 40-45 minutes.
