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Baker Doubly Blessed With Thanksgiving Pies

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By JEFF HOUCK, The Tampa Tribune

Published: September 12, 2007

We ran a request last week from Patty Detamore of Plant City for a Georgia Chocolate-Pecan Pie she could make for Thanksgiving. (Talk about planning ahead.)

Lake Alfred's Mary Ellen Ahrens, who says she collects cookbooks, responded with a recipe she found in 'The Gathering Cookbook,' published in Houston.

June Pencek of Wesley Chapel also sent a version that includes bourbon.

'This is very rich,' Pencek wrote. 'I hope she enjoys it.'

Recipe Request

Myrtle Sandel of Tampa is looking for a very simple recipe for brownies that uses cocoa.
CHOCOLATE PECAN PIE
1 cup brown sugar
2 tablespoons flour

3 tablespoons butter, softened

1 cup light corn syrup
3 eggs, beaten

1/4 teaspoon salt
1 teaspoon vanilla
1 generous cup chopped pecans
1 6-ounce package semisweet chocolate chips
1 10-inch unbaked pie shell
Preheat oven to 325 degrees.
Mix sugar and flour. Cream butter into sugar mixture. Add corn syrup and eggs; beat until frothy. Add salt, vanilla and nuts.

Sprinkle chocolate chips over bottom of pie shell. Pour pie mixture over chips, and bake for 40 minutes.

Source: 'The Gathering Cookbook'

PECAN CHOCOLATE PIE
1 stick butter

1 cup white sugar

1 cup light corn syrup
2 tablespoons bourbon

4 eggs, lightly beaten

1 cup semisweet chocolate chips
1 cup chopped pecans
1 9-inch pie shell, unbaked

Combine butter, sugar and corn syrup. Add bourbon and eggs. Mix well.

Fold in chocolate chips and pecans. Pour into pie shell, and bake at 350 degrees for 40 minutes.

Serve with whipped cream or vanilla ice cream.

Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail jhouck@tampatrib.com. Recipes are not tested.

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