There’s nothing I love more than Sundays at home in the fall with crisp air coming in the open windows, football on the TV (in the background because I’m obviously not paying too close of attention), and a good excuse to crack open a pumpkin ale. This past Sunday I decided to do a little early Thanksgiving prep. Most of the time when I bake, I’ll try to search for a healthier recipe with substitutes like oatmeal flour, coconut oil, and Greek yogurt, but Thanksgiving calls for a good, old-fashioned pecan pie. Let me just warn you there’s really nothing healthy about this recipe. This is my third time making it and it has been a crowd pleaser, so read on and enjoy indulging this time.
1 cup light corn syrup
1/4 cup melted margarine
1 pre-made pie crust
1/2 tsp salt
3 tbps semi-sweet chocolate chips (I always add extra)
1/2 cup sugar
1 tsp vanilla extract
1 cup pecans
1. Preheat oven to 350 degrees. In a medium mixing bowl, beat together eggs and sugar. Mix in corn syrup, salt, vanilla, and melted margarine until combined.
2. Place pecans and chocolate chips in the pie shell.
3. Add mixture to pie shell (pecans will rise to the top when baking).
4. Bake at 350 degrees for 50-60 minutes.
5. Enjoy. 🙂
I made four pies and froze two to enjoy at Thanksgiving. I’d love to hear from you if you try this recipe or if you have any other favorite desserts for Thanksgiving.