Lots of snow last week. So what do two bored teenagers do when they are snowed in? They make things.
Jacob headed outside to make a snow man. (He appears to be a St. Louis Cardinals fan.)
Hannah chose to make another of her delicious chocolate chip pecan pies. Lucky me --- and you, because we're sharing the recipe.
The recipe is from Sweety Pies by Patty Pinner. More than just a cookbook, it's filled with wonderful stories about the women who provided the pie recipes and it stresses the importance of family, friends, and community. This simple recipe is from the author's friend, Sherry Draine.
Chocolate Chip Pecan Pie
One 9-inch single pie crust
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs, lightly beaten
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cups chopped pecans
1 cup semisweet chocolate chips
Preheat the oven to 350 degrees. Prepare pie crust (if making your own) and set aside. Hannah made her own from scratch, but you can buy a pre-made crust if you'd like.
In a medium-size bowl, cream together the sugar and the melted butter until light and creamy. Beat in the eggs. Add the corn syrup, salt, and vanilla and blend until well combined.
Spread the chopped pecans and the chocolate chips evenly over the bottom of the crust, then pour the filling on top. Place in the oven and bake until a knife inserted in the center comes out clean, 50 to 60 minutes. Let cool completely on a wire rack before serving. Makes one 9-inch pie.
Have a slice.