Thanksgiving part 4 Chocolate Pecan Pie, Hershey Bar Pie

Ok, here are two really easy recipes for desserts, but taste delicious.

This is such a yummy dessert! It's very rich.

3 eggs, beaten
1 cup white corn syrup
2/3 cup white sugar
1/3 cup melted butter or margarine
1 tsp vanilla
1 cup chocolate chips
1 1/4 cups pecan halves
1 unbaked pie crust



Preheat oven to 350 degrees. Line a 9 or 10" pie plate with the pie crust, flute edges. Place pecan halves/pieces on bottom of crust and then put chocolate chips on top of the nuts. Stir together eggs, corn syrup, sugar, melted butter, and vanilla. Pour mixture over the chocolate/nuts. Cover edge of pie with foil. Bake for 25 minutes. Remove foil and bake 20 to 25 minutes more or until a knife inserted in center comes out clean.

If you choose to use a cookie sheet to catch any run-overs, either put it in the oven to preheat and place the metal pie pan on the cookie sheet. If your using a glass pie pan, don't preheat the cookie sheet, just set it with the pie on it in the preheated oven. In 25 mins, when you take the foil off the pie, also take the pie off the cookie sheet. If it were going to bubble over, it would have done it by now and settled down.

I tried putting the cookie sheet on the shelf underneath the pies and they didn't get done properly. Once I removed the cookie sheet, the pies finished cooking just fine, but I had to put foil back over the pie crust again.


Ok, decadence first class:

Hershey Bar Pie

1 1/2 lbs Hershey Bar or Hershey Bar with Almonds (3 8oz bars)
1 12 oz tub of Cool Whip, thawed
1 9" -10" pie crust (I used to use Pillsbury, but at $3 for 2 crust, I'll be making my own!)


1. Blind-bake one pie crust. (Place in pie pan, prick all over, put in 350 oven for about 10 mins or until golden brown.) Let cool about 15 mins.
2. Break chocolate into pieces, melt on low or in microwave (nuke 30 seconds, stir, nuke another 30 until melted. It only took 3 cycles on my old microwave. Don't over melt in microwave!) Set aside and let cool a little 3-5 mins.
3 When crust and chocolate are cool, spread a small amount of chocolate on bottom ONLY of crust. Place rest of chocolate in a large bowl and mix with cool whip. (with a spoon.)
4 Place mixture into pie crust. Cover and let chill for however long you can stand it.


Cooking Tips
I only let crust cool a few minutes. Don't let the chocolate cool too much, it will harden again! If it's too hot, it will break the cool whip. I nuke my chocolate, it doesn't get as hot that way. When you mix in the Cool Whip, it will harden quickly.


Ok, I think this does it for desserts for the holidays.