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Oct
11

October 14th:  Nancie here, back a few days later with an essential for this post. I’m adding the recipe for Kelly’s sweet treat of a choco-pecan pie, down beneath my original post on 10/10/10.

 

Chocolate Pecan Pie from "Cooking with Kelly" on KMA-Radio's Chuck and Don Show, serving SW Iowa, NW Missouri, and SW Nebraska since 1925

 

Ten minutes away from airtime on the Morning Show with Chuck and Don, so I can’t do much more right now than tell you that this pie looks fabulous, and I know it will taste fabulous, but I can’t verify that cause it’s still warm from the oven. And I get to talk with Chuck and Don on the air while it cools down. Life is good! Back later this morning with the recipe….

Thursday, October 14th: Took me longer than ‘later this morning’ as I predicted on Monday, but here at long last is the recipe for this tasty pie, from “Cooking with Kelly” of the Chuck and Don Show on KMA Radio of Shenandoah, Iowa.

Kelly’s KMA Radio Chocolate Pecan Pie

1 refrigerated piecrust (from 15 oz box)

2 eggs

1/2 cup all-purpose flour

1/4 cup sugar

1 stick unsalted butter, melted

1 teaspoon vanilla extract

1 cup pecan halves, coarsely chopped

2 cups milk chocolate chips

Heat oven to 325 degrees. Fit the piecrust into a 9 inch pie plate, crimp edges. Refrigerate until ready to fill. In a large bowl, beat eggs then beat in flour then sugar. Stir to combine… Stir in the melted butter and vanilla until combined. Fold in chopped pecans and 1 cup of chocolate chips. Pour into piecrust. Bake at 325 degrees for 55 minutes or until edges are golden. Remove from oven and cool on a wire rack. Place remaining 1 cup chocolate chips in a small microwave-safe bowl. Microwave on high for 1 minute. Stir. Microwave for an additional 30 seconds. Stir until smooth. Spread melted chocolate over top of pie. Allow to cool completely before cutting. Serves 8 to 10

About the Author
Nancie McDermott is a food writer and cooking teacher, and the author of ten cookbooks. Her passion is researching and celebrating traditional food in its cultural context, and her beloved subjects are two seemingly different places with much in common: the cuisines of Asia and of the American South. Nancie gained her Southern kitchen wisdom as a Piedmont North Carolina native,and her Asian culinary research commenced soon after college, when she was sent to northeastern Thailand as a Peace Corps volunteer.

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