This luscious pie recipe was found handwritten in Mildred’s notebook. She might have gotten it from relatives in North Carolina. Once it’s completely cool, the pie sets up firm and can be sliced neatly, but it’s also delicious as a warm, gooey mess. Chef William Poole, of Wen Chocolates in Denver, Colorado, says, “This is the best pie I’ve ever had, except for my grandmother’s pumpkin pie.” It’s wonderful served topped with ice cream or whipped cream.

　　

Ingredients

makes one 9-inch pie

　　1/2 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　1 cup semisweet or dark chocolate chips

　　1/2 cup unsalted butter, melted

　　1 cup pecans

　　1/2 cup all-purpose flour

　　1/2 cup sugar

　　1/2 cup brown sugar

　　2 eggs

　　1 teaspoon vanilla extract

　　Pinch of salt

　　

Step 1

Preheat the oven to 350°F. Line a 9-inch pie plate with the rolled-out crust.

　　

Step 2

Put the chocolate chips in a bowl, pour in the melted butter, and stir until the chocolate is mostly melted. Add the pecans, flour, sugars, eggs, vanilla, and salt, and stir until thoroughly combined. Pour the filling into the crust.

　　

Step 3

Bake for 30 to 40 minutes, until the filling forms a smooth brown crust and begins to pull away from the pie crust. Custards continue to cook when taken out of the oven, so don’t overdo it. The filling will still be wet in the center but will firm up as it cools.

　　

Step 4

Cool on a wire rack for about 1 hour before slicing. Serve at room temperature or slightly warm.

　　Mrs. Rowe's Little Book of Southern Pies