This week I've tried to share a little taste of my trip to Kentucky last week, so today I thought I'd end by sharing a *literal* taste of Kentucky, this Kentucky Chocolate Pie I made using a recipe in the souvenir cookbook I bought.
I love how the cover of "Bluegrass Winners" shows the multicolored jockey shirts, and I couldn't help noticing the blue matches my new "TEA" mug, one of the gifts Linda had waiting in the lovely blue gift bags she had put together for the Traveling Tea Friends last week. I cannot imagine a more perfect memento of our time together!
And the pie … oh my! Now this is from the cookbook Linda suggested when I asked for a recommendation at one of the shops, and I can see why. It was originally published by the Garden Club of Lexington in 1985 and is now in its ninth printing!
This pie was very quick and easy to make and is so good and chocolatey, kind of like a pecan pie and a chocolate pie combined. Here's how I made mine.
Kentucky Chocolate Pie
1 cup sugar
6 tablespoons all-purpose flour
1/2 cup margarine, melted (I used butter)
1 cup pecans, chopped
6 ounces semi-sweet chocolate chips (I used the mini ones)
1-1/2 teaspoons vanilla
1 unbaked 9" pie shell (regular, not deep-dish)
1 cup cream, whipped (I cheated and used fat-free Reddi-wip; don't judge)
Preheat oven to 325 degrees. Combine sugar and flour, then add remaining ingredients except the whipped cream. Pour into pie shell and bake for 50-60 minutes. Top with whipped cream if desired.