Today is National Chocolate Pecan Pie Day.
When I first discovered such a holiday… I immediately remembered a Chocolate Nut Pie my mom used to make. It was never considered a family favorite – so I’m not sure my children ever tasted it – but I remember the novelty of eating a circular brownie and thought I might share the recipe.
However, I wasn’t quite sure where to find it. I knew Mom frequently used River Road Recipe cookbooks, so I began there. No luck.
So I decided to cull through her recipe tin. What a journey to the past! I spent several minutes looking at old childhood favorites (and many untried ones as well). I won’t be lacking in Recipe posts for a while.
Some were in Mom’s handwriting – a treasure in itself – but many were torn from magazines or newspapers and preserved in these plastic sleeves. I wonder what I can learn about the past by analyzing these recipes? Sounds like another facet of my ongoing family history project.
- 2 eggs
- 1 cup sugar
- 1/2 cup melted butter
- 1/2 cup flour
- 1/3 cup cocoa
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup nuts (optional)
- Beat eggs in a large bowl.
- Blend in sugar and melted butter.
- Combine flour, cocoa, and salt in a separate bowl – then add to the egg mixture.
- Stir in vanilla and nuts.
- Pour into lightly greased 8-inch pie pan.
- Bake at 350 about 25-30 minutes (under- bake slightly for a moister pie)