I'm on my way out to Floridatown today for Thanksgiving. 
Tomorrow is a dear friend's 80th birthday, and he's having 
everyone over today and going to try to set fire to his 
daughter's house and granddaughter (that's Cajun for 
"frying turkeys")

Not knowing what to bring, I did the easy thing and made 
two pecan pies (I can't help it, the recipe makes two pies, 
and I've never figgered out how to halve it.... A poster's 
bleat about chocolate on my Sewanee Alumni list made me add 
chocolate to one of the two. I've just sampled the leftover 
bit from a ramekin, and am prepared to pronounce it "better'n 
sex...", if'n I do say so myself...

Pecan pies is easy: go to store, buy two frozen pie crusts, mix 
cup of corn syrup, brown sugar, eggs, some butter, a couple of 
cups of pecan halves and three or so eggs, dash of vanilla 
extract, bake at 350 for 45 minutes, and voila!

Lately I've gone on a maple syrup binge, so here's the most recent 
recipe (makes 2 pies), with enough chocolate added for both.  The 
maple syrup gets rid of that tacky corn syrup sweetness, and believe 
me, is SOME good:

 Chocolate Pecan Pie 
Printer version of this recipe  
 
Preheat oven to 375°

Cream 1/2 stick of butter w/~1/2 cup dark brown sugar
2-3 eggs, depending on size
1/2 cup maple syrup
2 cups pecans
1/2 lb good semi-sweet chocolate

mix and add to 2 9inch pie crusts

Reduce oven to 350° and bake 45 min, until firm.

- yers, on this glorious day that God has made -

Andrew H. Auld
Date: Thu, 22 Nov 2007 
To: anglican@stsams.org
Subject: [Anglican] Recipe - chocolate pecan pie