A long, long time ago, in a township not far away I discovered a yummy pie recipe in a magazine. After carefully tearing it out, I tucked it away from any prying eyes that could spot it and possibly steal my discovery. I don’t know who would be wandering around in my kitchen that would give a fig about a recipe, but I wasn’t taking any chances.

The pie? Chocolate Pecan, my two favorite food groups. I became famous within our family circle for this pie. Every family gathering produced many oohs and ahhs as they savored the delicious concoction. I refused to give away my super top secret recipe to anyone for any reason. About the 5th year of my glory in the pie department I realized I had hidden the worn paper in some ‘safe’ place but had no idea where in the world that could be. The recipe was gone and so was my status at the holiday gatherings.

I mourned the little piece of paper. Sure, I knew my ego had gotten out of control but that pie was FABULOUS and the praise and glory of producing this delight was as addictive as eating it. It was a great pie. Luscious chocolate filling, pecans galore and topped with whipped cream- ok, I’ll admit I cheat and use Cool Whip.

The recipe stayed hidden from me for almost a decade when, while looking for something entirely different, I discovered the tattered paper tucked away safely. Where was this hidden away? In, of all places, my recipe book. I was stunned I had found it and immediately made the decision I would share it with everyone I knew. You think I had some miraculous change of heart about not allowing my ego to get out of control over a recipe? Nope. I just didn’t want to lose it again and not have access to the instructions. Well, maybe a little piece of me knew I had been given a lesson to learn about selfish attitudes. I got the message loud and clear and now here’s the recipe for all the world to enjoy:

Notes: This recipe comes together in minutes. It does need to cool before serving so plan ahead. It's very rich so a slim sliver with a cup of coffee is perfect in my book. I have known others to hack off large chunks and get halfway through a slice only to regret their decision. Choose wisely.

Sue's Secret Chocolate Pecan Pie

1 deep dish pie crust, unbaked

Filling:

1/2 c butter

3 T baking cocoa

3/4 c hot water

2 c white sugar

1/2 c AP flour

1/8 t salt

1 t vanilla

1 can (5.33 oz) evaporated milk

1 c pecan halves

Cool Whip or lightly sweetened whipped cream

Preheat oven to 350 F. Place a cookie sheet in the pan to heat up too. You'll bake your pie on this to help brown the crust.

Prepare pie crust with your favorite recipe or use a premade, store bought crust. You will need it to fit a 9 inch pie dish, preferably a deep one (my classic Pyrex dish has always served me well).

In a medium saucepan melt butter. While it melts measure flour, sugar, and salt into a bowl and whisk together.

Add baking cocoa to melted butter and stir until mixed well. Add hot water and stir again.

Turn off heat and add flour mixture, evaporated milk, and vanilla. Stir using a wire whisk until smooth and no lumps remain. Mix in pecans and pour into prepared pie crust. Bake for 50 minutes or until set.

Cool completely before serving. This is very good at room temperature or cold from the fridge. Dollop generously with whipped cream (or Cool Whip if you're like me).

#Easy #recipes