Turkey and a Wedding!No Delivery November 22nd

Thanksgiving week I'll be traveling to the Dominican Republic for my Sister's much anticipated wedding!  I'll be enjoying time with family and friends, and wish you the same during your Thanksgiving holiday! 

Delivery will resume on Tuesday, November 29th.  The full delivery menu is available now - filled with refreshing flavors for you and your family to enjoy after a week filled with turkey and delicious leftovers.

While I'm away, consider dusting off your oven mitts and preparing my famous Chocolate Pecan Pie!

My best wishes for a festive Thanksgiving!
Chef Erica

Delivery Menu

Tired of Turkey?  Visit my website for light, turkey-free dinner options available for delivery on Tuesday, November 29th. 

Back by Popular Demand:  The BEST Chocolate Pecan Pie Recipe

Passed down to me from a dear friend, I've been making this pie every Thanksgiving for years.  I'd be in serious trouble with certain family members if this pie didn't make an appearance.  Hopefully this will be the star of your holiday table as well!

One note of about the recipe:  Most bakers are accustomed to waiting for a baked good to be "set" in the center before removing it from the oven.  Should you wait for this pie to "set" it will be overcooked and very difficult to cut.  After the recommended cooking time the pie will still "giggle" in the center and this is exactly as it should be.  

Ingredients:

1 Ready-made 9-inch graham cracker crust
1 1/2 cups pecan halves
1 stick of unsalted butter
3 eggs
1/4 tsp of salt
1 tsp vanilla extract
3/4 cup sugar
1 cup dark brown Karo syrup
1 tbsp of flour
1/2 cup semi-sweet chocolate chips

Preparation:

1. Preheat oven to 425 degrees.
2. Arrange pecan halves in an even layer in the pie shell.  
3. Melt the butter and chocolate together in a small sauce pan over low heat.  Once melted, add the Karo syrup and mix until combined.  Let cool for 10 minutes before proceeding to the next step.
4. In a medium-sized mixing bowl beat the eggs and salt together until they are light and lemon-colored, approximately 3 minutes.  Add the sugar and vanilla, mixing until combined.   Add the butter-chocolate-Karo mixture and stir well to blend.
5. Add the flour and stir until combined.
6. Pour the chocolate mixture over the pecans - filling the pie shell.  You may have some left over chocolate filling - you can bake this separately in a oven-proof dish as a treat for the baker.
7. Bake at 425 degrees for 10 minutes then reduce heat to 350 degrees and continue baking for 30 minutes.  Remove from the oven and cool.