Chocolate Chip Pecan Pie

Apr 1, 2011 by Marianne Richmond

When I lived in New York City a lifetime ago, summer weekends followed a long standing ritual practiced in various ways by what seemed like an entire city….packing up and getting out.  For me it was a group of single girlfriends who rented a beach house in Southhampton. We spent our days there on the beach, solving life’s problems and working on our tans; nights were spent preparing the incredible feasts that NYC kitchens didn’t allow.

That time in the sun we probably all regret as we look in the mirror today, but that time spent cookin’ and eatin’ was probably one of the most fun girlfriend times of my life and even to this day, summer often finds me conjuring up those recipes which oddly enough have weathered the years and the change of diners fairly well.

One recipe in particular has been a favorite over the years, summer and winter: Chocolate Chip Pecan Pie. My kids love it (heavy up on the chocolate chips), girlfriends love it (small slice please), even my late mother  in her 90’s would describe “Marianne’s Pecan Pie” to her friends in glowing detail. Of course, it wasn’t really my Pecan Pie….it is in fact a group effort: One part The Silver Palette Cookbook, one part Betty Crocker Pie Crust, one part single girlfriends.

The best part is it’s simplicity. Nine ingredients mixed in a bowl plus a pie crust. I think you have to be born in the south to make killer homemade pie crust…most of my NYC girlfriends were from south of the Mason Dixon line and suffice it to say my contributions to our summer feasts were grilled not rolled. And although the Silver Palette authors and my southern girlfriends would probably shudder, my girlfriend Betty Crocker makes me look like a winner on this one.

So here goes….

Chocolate Chip Pecan Pie

1. 4 eggs
2. 1 c. dark brown sugar
3. 3/4 c. light corn syrup
4. 1/2 tsp. salt
5. 1/4 c. melted sweet butter (1/2 stick)
6. 1 tsp. vanilla extract
7. 2 c. shelled pecans, chopped
8. 1/3 c. shelled pecan halves
9. chocolate chips to taste
10. pie crust of your choice and/or talent

Beat eggs well in a large bowl. Add the brown sugar, the corn syrup, salt, melted butter, and vanilla to the eggs, and mix thoroughly. Sprinkle the chopped pecans in the pie shell and pour the egg mixture over the pecans.  Take the pecan halves and put them around the edge of the filling, next to crust.Put this on the middle rack of the oven and bake for 10 minutes. Reduce the  heat to 325°F and bake for 25 to 30 minutes longer, or until set. Serve hot or cold….warm with a scoop of vanilla ice cream is my personal preference.