A post or two ago, I made a reference to something known as Killer Chocolate Pecan Pie. As you may recall, I noted that this pie was presented as a Thanksgiving Offering; it’s been told that the travelers brought it to show their gratitude for the dear family who opened their home and their hearts to this poor, stranded family on a Thanksgiving night, oh so many years ago.
The recipe for Killer Chocolate Pecan Pie (which is not the original title) is on an index card; no, not “saved” in “favorite recipes” on a computer, but lovingly stored away in a binder, with recipes from similar ages. This one was clipped from a newspaper (Gazette/Journal), glued to an index card and also has the hand-written notes of a friend and co-worker from long, long ago; Jeanne Ferris. This pie was served at a favorite Reno restaurant that the group of co-workers, occasionally indulged in for lunch. The friend was so smitten with this pie, that she sought out the recipe. Since that time, the pie has been offered up at least annually in honor of stranded travelers; it was the hosts, referred to above, who coined it Killer Chocolate Pecan Pie, probably for the effect it had on anyone who dared consume it…find a couch, quick! Here, now, is the recipe; if you dare.
Killer Chocolate Pecan Pie
1/2 cup flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 cup BUTTER (2 cubes, yeah, maybe that’s why it’s referred to as “killer” … and no, “tastes like butter” doesn’t work here)
1 (very generous…i.e., spillage into the bowl is good) cup semi sweet chocolate chips
1 cup pecan halves
1 tsp vanilla
1 9-inch deep dish vanilla wafer/butter pie crust
For vanilla wafter/butter pie crust
35 (don’t ask me why it’s not 34 or 36, but even 20+ years later, it’s still 35) vanilla wafers, finely crushed (I know of no other way then the food processer to get these wafers to the powdery, crumb consistency you want for this crust)
1/3 cup butter
3 Tbsp sugar
Blend crumbs, butter and sugar and press evenly across bottom and up the sides of a deep dish 9 inch pie plate.
Preheat oven to 325. In a large bowl, beat eggs until foamy, beat in flour, sugar and brown sugar until will blended. Bend in melted butter and vanilla. Stir in chocolate chips and pecans. Pour into pie shell. Bake for 1 hour. Serve warm (or room temperature) with whipped cream.
And here, bless their little souls, are two young people who succumbed to “Killer Chocolate Pecan Pie.”