Recipe - JSho's Chocolate Pecan Pie

Thanksgiving celebrations have already come to the Shomo household! Caleb's parents were visiting this weekend and so yesterday we decided to do the Shomo traditions whilst they were in town. And boy I'm glad we did! Thanksgiving food is always great, but mostly I get excited about the chocolate pecan pie; you've never tasted anything like it! This year I decided I was going to steal JSho's (my nickname for Caleb's mum Julie) recipe and share it with all of you lovely people. I know a lot of people love normal pecan pie, but I am often of the belief that adding chocolate to most things make things better... and especially in pie. So, don't miss out and enjoy today!

Ps. I am cheating and expecting that you'll either be buying a gluten free pie crust or have gluten free crust to roll out into a pie dish - so this doesn't include instructions on pie crust. Just let yourself cheat for once... I got mine this time from Trader Joes and it was perfect. Whole foods also offer great crusts, just check the frozen aisle!

JSho's Chocolate Pecan Pie

Ingredients

1 cup of light corn syrup

1/2 cup sugar (white or caster)

1/4 cup margarine/butter, melted

1 teaspoon vanilla

3 eggs

1 cup of semi-sweet chocolate chips

1 1/2 cups of pecans split in half (or kept whole if you prefer)

1 pie crust (around 9 inches in size)

Directions

- Heat oven to 350.

- In a large bowl mix together corn syrup, sugar, melted margarine, vanilla, and eggs. 

- Make sure to mix this together thoroughly.

- Place chocolate chips on bottom of pie crust.

- Put pecans on top of the chips.

- Pour syrup mixture over the pecans and chips.

- Bake for 55 - 65 minutes or until deep golden brown and filling is set. 

- Leave to cool completely (otherwise it'll burn you mouth off forever.)

- Enjoy!