Chocolate Pecan Pie

January 21, 2015

I had every intention of having this recipe up before Christmas.

We all see how that went. Pregnancy has really done a number on me, 1st trimester I was sick as a dog, 2nd I felt great but neglected the blog, and now in the 3rd it hurts to sit, stand, sleep, or exist.

Much less sit at a computer long enough to edit photos.

Has anyone else experienced the numb upper abdomen thing? Ick.

The pie I'm sharing today isn't the most beautiful, but it tastes amazing.

Nanny, who I've said before hated chocolate, made this several times and I was quite happy every single time I got to the house to see this sitting in the kitchen.

Even better than the fact that it's super easy and insanely delicious is that the recipe makes 2 and it freezes incredibly well.

Chocolate Pecan Pie

3 1/2 cups sugar
3 tbsp all purpose flour
1/2 cup cocoa
dash salt
6 large eggs
1 stick of butter, melted
1 12 oz can of evaporated milk (Pet Milk for the Southerners)
2 cups of pecans
2 prepared pie crusts (homemade or store bought - but uncooked)

Preheat oven to 350 degrees. Divide the pecans between the two pie crusts, if using halves this is the time to lay them out pretty. In a large bowl combine sugar, flour, cocoa, salt, eggs, butter, and pet milk. Beat with an electric mixer until combined and then divide between the two pie crusts. Place pies on a foil lined baking sheet. Bake for 30-40 minutes until set.