Happy Wednesday! I hope everyone’s having a good week so far! As I mentioned, my roommate and I had a little fiesta at our apartment on Monday night, and it was quite the success! I’m thinking about doing a blog post about making a taco bar, so stay tuned!
Somehow, we have jumped from summer to the holiday season seemingly overnight. Seriously, I feel like it was just my birthday and I was laying by the pool, and now it’s mid-November and I’m scrambling for Christmas gifts! But before Christmas comes Thanksgiving! I’m super excited for Thanksgiving this year, because my family is going to the Texas A&M vs. LSU game in College Station! I think we’re planning on having Thanksgiving dinner there, so I will most likely be responsible for bringing something since I’m “an adult” now. I will probably bring a side, but I’m absolutely also bringing this pie.
A few weeks ago, my friend Megan had a mini cooking class at her house where her grandpa taught us how to make this pie, and it was fantastic. I’ve baked many things, but I’d never actually baked a pie all by myself, so it was super fun! Also, this is pie is divine. Like, it’s probably one of the best ones I’ve ever had. If you’re in charge of dessert at your Thanksgiving gathering and haven’t decided what to make yet, this is a great option!
Here’s what you need:
-1 cup granulated sugar
-1 cup dark corn syrup
-3 large eggs
-dash of salt
-2 tbsp butter, melted
-1 & 1/2 tsp vanilla
-4 tbsp cocoa
-1 & 1/2 cup chopped pecans (I used tiny pieces and the texture was fabulous)
-1/2 cup coconut flakes
-1 unbaked pie crust
Here’s what you do:
1.First, prep the pie crust. To do this, sprinkle a little flour on a clean surface and place the pie crust on top. Then, take a floured rolling pin and roll the crust out a bit so it fits well in your pie pan. Then, transfer to the pie pan and crimp the edges. You can use a fork, or you can just use your fingers! Also, poke a few holes in the bottom of the crust using a fork.
2. Next, prepare the filling. Mix together the sugar, corn syrup, eggs, salt, butter, vanilla and cocoa. You can do this with a mixer, but I just used a whisk!
3. Then, add in the pecans and coconut, and pour the mixture into your prepared pie crust.
4. Bake at 375 for ten minutes, then reduce the heat to 325 and bake for another 40-45 minutes, until the filling is set.
5. Let cool completely before cutting (difficult, I know), then enjoy!
This pie is SO GOOD. Like I said, I used the pecan chips rather than pieces (kind of by accident), but it turned out to have a wonderful texture. This pie is fudgy, chewy, and just delicious. It will be the hit of your dessert table this holiday season!
That’s all for meow!
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