Easy as Chocolate Pecan Pie

Despite the colloquial idiom, pies are not that easy, and in my opinion, it�s not the dough that separates the good from the great, it�s the fillings. With fresh fruit pies, you have to worry about too much or too little liquid. Custard-based fillings are texturally tricky; and don�t even get me started on lemon meringue.

However, there�s one category of pie whose fillings are so easy, they�re nearly impossible to mess up. That would be the seasonally appropriate nut pie. If you can work a whisk, and set a timer, you have what it takes to excel in this genre.

We added a handful of chocolate chips, but the recipe is based on this one from Allrecipes.com, which I came across looking for corn syrup free versions. By the way, it�s not that I think corn syrup is a �bad� ingredient, I just know that most people don�t have it on hand, and I�d hate for them to buy a whole bottle when a perfectly wonderful pie can be made without it.

In fact, the filling is so deliciously decadent the crust is almost an afterthought. If you ever want to rationalize buying a frozen pie shell, this is your chance. Of course, if you want real �homemade,� you can check out this video recipe for making pie dough, but the point is, either way your chocolate pecan pie is going to rock. Enjoy!

Ingredients:

1 9-inch pie shell

2 eggs

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

1 tablespoon all-purpose flour (I didn't add in this recipe, but suggest you do. Add with the sugars.)

1 tablespoon milk

1 teaspoon vanilla extract

1/3 cup chocolate chips

1 1/2 cup chopped pecans