My mama, Cindy B. of Picayune, is a bubbly Southern lady, gracious and a little bit sassy. Like any good Southern woman, she’s developed a treasure trove of recipes over the years, a collection built up from grandmothers, great-aunts, fellow Junior Leaguers and the like. When it comes to desserts, Cindy B. never fails to impress. Her Dark Chocolate Pecan Pie pecan pie is absolutely one of my favorites. It’s the kind of dessert that impresses and yet is so effortless in throwing together, it can easily become one of your faithful standbys.
This past weekend, a friend of mine celebrated his birthday and made a special request for Southern comfort food. He’s a fellow Southerner turned Californian and I knew his standards would be high. It was time to break out the Cindy B. dessert—the one that impresses even the most discerning Junior League palate. I’m happy to report that it was a hit.
Here’s what you’ll need to make your own Southern charmer:
- 1 unbaked pie crust (if you want to make your own, Smitten Kitchen has a great recipe)
- 1 cup dark chocolate chips (Go for high quality—it makes a difference. I used Ghirardelli)
- 1 ½ cups of pecan halves
- 3 tablespoons of butter, melted
- 3 eggs
- 1 cup sugar
- ½ cup light brown sugar
- ½ cup dark caro syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
(Tipsy Tip: I added a capful of Bailey’s Irish Cream but Bourbon works wonderfully as well.)
Preheat your oven to 375 degrees. In a small bowl, beat the 3 eggs. Add the butter, caro syrup, vanilla extract and liquor and whisk together. Add the pecans and chocolate chips to the bottom of your pie crust. Pour the liquid filling over the pecans and add a pinch of salt to the top. Bake the pie for 50-60 minutes or until the center is set.
I loved making this pie and being able to channel Cindy B. in the Bay. Do you have a favorite Southern dessert go-to? Share below!