Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them, and cook up a feast.
Last month, Pete and Barb created a multi-course autumn menu. This month, in honor of Thanksgiving, they've added recipes to make a complete, multi-course turkey day menu. Pete's already fattened us up with his Gorgonzola dip and taught us how to confit a turkey leg and roast a turkey breast. Last week, he prepared a carrot and winter squash puree as well as wild rice bread pudding stuffing; today, of course, it all comes to a flourishing finale with Pete's chocolate chunk pecan pie.
Super easy chocolate chunk pecan pie
1 store-bought 9-inch frozen pie crust 3 eggs 1 cup brown sugar, loosely packed 1 tbsp AP flour 1 cup corn syrup 1 tbsp butter, melted 1 tsp vanilla extract ½ tsp kosher salt ¾ tsp dark molasses 5 ounces pecans, lightly toasted 3 ounces chocolate chips
1. Prick the bottom of the frozen crust all over with a fork, and pre-bake the crust in a 300 degree oven for five minutes. (Don't worry if the bottom puffs up; it'll go back down.) 2. Beat eggs on medium speed until foamy. 3. Stir in flour, salt, sugar, syrup, butter, vanilla and molasses. 4. Add pecans and chocolate chips to the mix, and stir. 5. Pour mixture into pie shell and bake 1 hour in a 300 degree oven.
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