Since we moved to Virginia, 12 years ago, we have been celebrating almost all of our Thanksgiving dinners at our house. Even though I try to include some of the traditions of my family, we have also created some in our life here in Virginia.
One pie that will not come off our menu, unless we become allergic to pecans, is this Bourbon Chocolate Pecan Pie. Ironically when I got married a friend of mine gave me the Junior League of Richmond cookbook. This recipe is adapted from the Virginia Fare cookbook.
The best part of this recipe is that is it pretty fool proof. Even in the recipe it says you cannot overbake the pie. Make it even more fool proof, buy pre-made crusts like me!! One day when pies are the only thing I am bringing to the Thanksgiving dinner, I will attempt it once more.
You can also make this a few days ahead. I prefer it a little warm so just pop it in the oven for 10 to 15 minutes before serving!! Gooey awesomeness. (are those even words).
This is especially decadent with whipped cream or last year I topped my pies off with homemade Cinnamon Ice Cream. Watch out!!
Hope your Thanksgiving planning is coming along.
1 9 inch pie shell-unbaked
pecan and chocolate amounts depend on your taste.