I’m the designated pie maker for our family gatherings, especially our traditional Thanksgiving gathering at my second to oldest sister’s home. The location and occasion are a legacy passed down through several generations.

Last year, my oldest son was reminiscing with one of his cousins while they were carving the turkey and watching their children play on the school playground across the alley, just as they had done when they were little guys. He said, “this is the way it’s supposed to be!”

When my parents were still alive, we sisters gathered as young twenty-somethings with our growing babies. We’ve annually watched these babies mature into parents themselves with their babies also blossoming into young adults.

Two variables remain untouched in these gatherings at this home: the playground across the alleyway where our children have had all had plenty of room to romp and stomp, and the platoon of pies lined up on the kitchen counter!

A favorite pie that has been recently added to the traditional line up of apple, pecan, chess, and pumpkin, is the chocolate pecan. Yummers!

The ingredients are: 1 1/2 cups chopped pecans, 1/2 cup butter, 2 oz unsweetened chocolate baking squares, 2/3 cup evaporated milk, 2 eggs, 2 tsp vanilla, 1 1/2 cups sugar, 3 T cocoa, 2 T flour, and a pinch of salt.

Preheat the oven to 350  Pour the pecan pieces into an unbaked pie shell.  Melt in a saucepan or microwave the butter and unsweetened chocolate squares. Whisk in the milk, eggs, vanilla, sugar, cocoa, flour, and salt. Pour the batter over the pecans and bake for one hour. The filling will be the consistency of brownies.

Which pie is your favorite?

Cut my pie into four pieces; I don’t think I can eat eight!

Yogi Berra

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