This morning was one of my "sleepless mornings" thanks to this head cold. I woke up at 3:40am with a sinus headache, and that was that. I ate a handful of Apple Jacks, took some medicine and plopped myself down on the couch for a movie. My choice this morning: "Elizabethtown." I went into if figuring it wouldn't be great, since it didn't get great reviews, but I can sincerely say that I really enjoyed it. It was little bit of everything -- the story, the acting, and as always I love it when characters get to think outside of the box. I know I've enjoyed a movie when I don't want it to end, and when the end chokes me up. Done and done.
The kicker was that Paula Deen is actually IN the movie as a fun loving aunt who's always in the kitchen. I got a kick out of that, and it led me (along with Ali's suggestion) to want to share that Chocolate Pecan Pie recipe with everyone. So here it is! The only thing I would do differently is cook it longer. Mine came out messier than it should have been. Delicious, but messy. Next time I'm going to bake it covered for 30 and uncovered for 15-20 and then check it. 35 minutes isn't anywhere near enough, and I actually went just over 40.
Chocolate Pecan Pie by Paula Deen
1 (9-inch) unbaked pie shell
2 cup pecan halves
3 large eggs, beaten
3 tablespoon butter, melted
1/2 cup dark corn syrup
1 cup sugar
2 tablespoon good-quality bourbon (I actually skipped this)
3 ounce semisweet chocolate, chopped
Preheat the oven to 375 degrees F.
Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 10 minutes. Lower the oven temperature to 350 degrees F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.