Chocolate is not traditionally associated with Thanksgiving, but this rich twist on plain pecan pie may be the start of a new tradition in your household. This pie does not taste particularly of rum, but the rum does add a nice subtle mellowness.
5 tablespoons unsalted butter
3/4 cup packed brown sugar
1/4 cup honey
1/4 cup molasses
2 tablespoons dark rum
2 teaspoons pure vanilla extract
2 large eggs, lightly beaten
1/2 cup unsweetened cocoa, sifted
2 teaspoons salt
2 1/4 cups small pecan pieces
9-inch pie shell (I like a graham cracker crust for this pie)
Place the butter, brown sugar, honey, molasses and rum in a saucepan. Bring to a boil, stirring constantly, and turn down heat slightly while still allowing mixture to boil (it will get very foamy). Boil for 3 minutes, stirring constantly. Remove from heat and allow to cool for 15 to 20 minutes.
Preheat oven to 350 degrees and set oven rack at upper middle level.
Add vanilla, eggs, cocoa and salt to cooled sugar mixture and beat at medium-low speed until thoroughly blended. Batter will be very thick and nearly black in color. Fold in pecan pieces.
Pour batter into pie shell and bake on the upper middle rack at 350 degrees for 45 to 55 minutes, or until the top has puffed and is not very sticky to the tough. A toothpick inserted in the center will never come out clean, but it shouldn't come out wet, either. Remove from oven and allow to cool on a wire rack. Pie will sink slightly as it cools. Serve warm or at room temperature.
Makes one 9-inch pie, to serve 8 to 12
Catherine Vodrey
Monday, November 22, 1999
courtesy of the Post-Gazette
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