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- What goes good with a Thanksgiving meal
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to finish up the feast?
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Well, down here we showed you love pecan pies
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and we sure do love chocolate.
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So that's what I'm gonna share with y'all today.
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My chocolate pecan pie,
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and I had to go to my website to get it,
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'cause I can't remember which book it's in,
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so I've got it right here.
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And there was 66 reviews on this pie, right Theresa?
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- [Theresa] Yes ma'am.
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- Every one of 'em was five star,
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everyone of 'em was five star.
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if you're a chocolate girl or a pecan girl,
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try this pie 'cause it's wonderful.
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All right, now let's talk about chopped pecans
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versus whole halves pecans.
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I have to be totally honest in the fact that choppy pecans
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are, it's easier to cut your pie,
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but I think the halves look so pretty, don't you Tori?
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- [Tori] That's a hard one.
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- Yeah, so I'm gonna go with the whole half
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because I sure do want this to look pretty
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and let's see, it calls for one nine inch unbaked pie crust,
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and you can make your own crust, but you know,
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let's make it easy on ourselves
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'cause we got so much other things to do.
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And two cups of pecan halves.
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Now is that two cups, Theresa?
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- [Theresa] Yes ma'am.
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- [Theresa] No, it's right, it should be two cups.
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It is slack-a-dap full.
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So I'm gonna add my melted butter.
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I'm gonna add my melted butter and my three beaten eggs.
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And beat that up a little bit more.
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And don't worry this is safe for the children to eat,
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but I'm pouring in two tablespoons
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of a high quality, good Bourbon.
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And of course y'all know that the alcohol cooks out of it.
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And one cup of sugar.
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It's gone be a fat pie.
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Baked by the fat little cook. (chuckles)
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- [Eddie] You know, I always find pecan pies
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intimidating to cook because--
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- [Eddie] Well, you keep looking at it
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when it's cooking and it's like,
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it's not ready, it's not ready.
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It's like, it's never looking ready when it--
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- This is the easiest pie, Eddie, of all pies.
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- [Eddie] Yeah, yeah, yeah.
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- This is the easiest one.
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All right, I'm gone go ahead and add,
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let's see, a half a cup of dark corn syrup
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and you know, these are in your grocery store and they are,
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they come in a white, a clear, a clear syrup,
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which is what I use making my Mama's Divinity
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and then the dark syrup for making pies and other things.
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All right, the last thing I'm going to put in here y'all
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is my chocolate chips, whoa.
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And that's about a third of a cup it calls
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So, like I said, I'm using third of a cup.
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It calls for a third of a cup.
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Three ounces, it calls for three ounces
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of chopped chocolate chips,
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but we're using the miniature so we don't have to chop.
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All right, so here we go.
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told y'all it's gone be a fat pie,
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fatty, fatty, to by four. (chuckles)
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Can't get through the oven door. (chuckles)
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All right, I'm just kinda moving that around.
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So, all the liquid gets down in there
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and I'm gone try, easy, you see,
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I almost always buy a nine inch deep pie crust.
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Yeah, usually that's what I do.
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- [Theresa] Just safer?
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- Just to be safe, but oh.
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Like I said, this is just a fat pie.
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I don't know what else to say about it.
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Fat girl's gone put her fat pie in her fat little oven.
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Now I'm gone bake this y'all at 375.
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We've got the oven preheated at that.
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We're gonna cook it at 375 for 10 minutes.
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Then we're gone turn the oven down to 350
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and we're gonna continue to cook it
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for maybe 20, 25 minutes.
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you just wanna make sure you give your pie time
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to set, that's S-E-T, not S-I-T.
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So you want it to set and you'll be able to tell,
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you can jiggle your pan and you will know.
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So 375, 10 minutes, then lower the oven.
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You know, when I was filling up that pie crust,
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I said, oh my goodness, it's gone be a fat pie.
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And remember it came all the way up to the top.
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Well look, it covered up our crust,
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except for this small piece right here.
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I have found out that Bobby's oven
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in his guest house where I'm living right now
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is not level. (chuckles)
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It kind of poured to that side.
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So it went into the crust, but this is so hot.
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I'm not gonna even try to cut it, but look at that.
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Like it's perfectly set.
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- [Eddie] And it smells wonderful.
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- The smell is wonderful.
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So after it cools and I can cut it,
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we've got a hard decision to make.
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- [Eddie] I'm definitely gonna eat it.
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- Are we gone eat it with fresh whipped cream
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or vanilla bean ice cream.
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Decisions, decisions, Eddie.
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What are we gonna do?
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Oh, right now, I'm eating it with my nose.
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- [Eddie] Let's not tell Michael about this one.
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- We gone hide this from Michael.
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We gone let him think all we got around here is--
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- Brussels sprouts. - Brussels sprouts.
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Fat boy ain't gone know about this pie.
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This'll make your Thanksgiving, y'all
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Think I'll make chocolate and at the bottom.
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Oh, and don't forget when you cut this,
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if you have used a frozen pack rust,
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remember Emma had to slice the first piece over here.
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Don't forget when you cut your first piece
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to cut through that tin foil.
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So you can just lay it down
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and pull that first piece out perfectly.
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If this is the size piece we want, which looks perfect.
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So see, I'm gone cut it down a little bit more.
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So see we just gone take our tin foil
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and pull it all the way down so we can just stick our
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spatula up in there or a pie server
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and just pull that first piece out.
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Love and best dishes, y'all. (chuckles)
