joyeux cuisine

a blog about good food, family, friends, and life.

chocolate chip pecan pie.

on March 31, 2013

Happy Easter! He is risen indeed!

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I know you’re all probably still full from your delicious meals that happened this afternoon (I know I am!) but I have to share this pie with you. Have to. It’s delicious and easy. Literally dump, stir, bake. So dang good.

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This recipe comes from my dear Aunt Karen. I love her. She’s my dad’s sister and she’s one of the strongest women I know. She’s a crafty person like I am, quilts like a boss, and also loves her cats. Love her.

I’ve been meaning to make this pie for awhile, and I finally got a reason: Easter dinner with some dear friends that haven’t been together in a long time! Em, Ang, B, RaeMa, and I got to spend a weekend together and it was glorious. Ang flew in from North Carolina, RaeMa took a bus from Kansas City, and Em drove from Chi-town. The only one of us missing was Muff-Muff. We hung out at B’s apartment for the weekend an ate food, knitted, watched movies, and swapped stories. (Sidenote: these aren’t their real names, just nice ones we have for ourselves.)

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(Ang, Em, RaeMa, Joy, and B)
I love these women. They are encouraging and real. They build me up and make me a better person. We laugh together and cry together. I hope everyone has friends like these.

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(Em and I rocking our Easter dresses)
Make some pie, watch Pitch Perfect too many times, hug your friends. Be happy.

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Chocolate Chip Pecan Pie
makes 1 9-inch pie
1 cup sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup chopped pecans
1/2 cup flour
1/2 cup (one stick) butter, melted and cooled
1-6 ounce package semisweet chocolate chips
1/4 cup shredded or flaked coconut
1-9 inch frozen pie shell

Preheat oven to 350 degrees. Mix all ingredients in a medium sized bowl. Spoon into unbanked pie shell. Bake for 35-40 minutes or until the top is golden brown and the center of the pie is set. Cool slightly and serve warm with ice cream.
You can also make this a day ahead an warm up in the oven at a low temperature for a few minutes before serving.
Store leftovers in an airtight container for up to 3 days.

(P.S. I wrote this blog post on my phone. So that happened.)

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