I am delighted that my BFF invited me to be a guest blogger here this week! She and her family are visiting wonderful Walt Disney World, perhaps the most magical place on earth. I can’t wait to hear what her little ones thought of it. I was about the same age as Big A when I visited Disney for the first time, and I remember spending most of the trip riding on my Dad’s shoulders (I am sure Angie’s girls will enjoy similarly pampering transportation!).
At the time, Epcot was in the process of being built. I still have a vivid mental picture of the silver ball going up in the distance, looking something like this. On that trip, I also learned to love those signature Mickey Mouse ice cream bars with the chocolate-covered ears. (I found them once at our local grocery store. I ate the whole box. In a much shorter amount of time than it should take a normal person to consume such a quantity of ice cream. But we aren’t going there...so anyway...) Ah, the bliss of being 4 - or any age! - on your first trip to Disney World!
I am sure Angie will have tons of photos and wonderful stories to share with us when she returns from her fabulous vacation! Meanwhile, she has asked me to help with making sure you guys don’t get lonely while she’s gone. And while I could go on for quite some time about Disney World, there is another subject near and dear to my heart: food!!
So for today’s post, I want to share a favorite holiday recipe with you. This is a recipe that I originally learned to love at a restaurant in my hometown (Angie is from the same town). I am sure the recipe is not original to our town’s restaurant, but nevertheless, that is where I first had this magical treat, warm from the oven and with frosty vanilla ice cream on top. It is wonderful any time of the year, and guaranteed to elicit praise from friends and family. But it is extra-special at the holidays. I always make it at Christmas and it has come to be one of my favorite desserts at that meal. I always save room for this pie! Its flavors resemble a Toll House Cookie crossed with a Pecan Pie. And if you serve it warm and put vanilla ice cream (or bourbon-scented real whipped cream) over the top, your family will follow you anywhere, even to the sink to do dishes. Promise!*
(*your mileage may vary...)
Without further ado, try this. You’ll love it!
(Makes one 9-inch pie)
1 unbaked 9.5-inch pie crust
½ cup flour
1 cup sugar
2 eggs (well-beaten)
1.5 tsp vanilla extract
1 cup chopped pecans
12 pecan halves (for decorating top)
1 cup semisweet chocolate chips
1 stick butter, melted
Preheat oven to 350. Place pie crust in pie pan with edges overhanging evenly. Stir all ingredients together and pour into pie crust. Trim and/or crimp pie crust edge as desired. Arrange remaining pecan halves over top in a fun design. Bake for approx 40 minutes or until top is golden brown. Serve warm and top with vanilla ice cream or bourbon whipped cream (below).
Bourbon whipped cream – (also delicious in egg nog!)