Chocolate Chip Pecan Pie

At my dad's house, we have a few pecan trees, but the past couple of years there hasn't been much of a harvest to speak of. We've got our fingers crossed for this year! An increase in pecans yields an increase in these pies.

Now about the pie- this is probably the most decadent pie I have ever tasted. I cannot begin to accurately express how rich this pie is - you simply must make it yourself. I know that pecan pie is typically a fall dessert, but we've had a bag of pecans in the freezer that I've been eying for weeks now.

Adapted from the Joy of Cooking

Ingredients:

• 9-inch pastry crust, baked, glazed with yolk
  
• 1 cup toasted pecans, chopped
• 1 cup chocolate chips
  
• 3 large eggs
• 1 cup sugar
• 1 cup light corn syrup
• 5 tbsp. melted unsalted butter
• 1 tsp. vanilla
• 1/2 tsp. salt

Position rack into center of oven. Preheat oven to 375 degrees F. Whisk in a medium sized bowl all ingredients except pecans and chocolate chips until blended. Stir in nuts and chocolate chips. Warm pie crust in oven until hot to the touch, then poor in filling. Bake 35-45 minutes, or until edges are firm, and center is almost set.

Now, I know this sounds ridiculous, but refrigerate the pie until cold and hard, then slice into 8 pieces. If you try to cut it when it is warm, it makes a big mess (a big, tasty mess). Then microwave the individual slices until warm and slightly melted and serve with vanilla ice cream. So, so good.

*If you don't care for chocolate, omit the chocolate chips and increase the pecans to 2 cups for a regular Pecan Pie.
*Check your pie about half way through - if your crust is getting dark, cover it with foil or those nifty pie-dough shields.
*Freezing Directions: Slice into individual servings, wrap in foil, and heat them up in a warm oven when you have that urge. I froze 3 slices. As for the others, 3 were eaten immediately and the last 2 went to a neighbor.

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