Let’s get right to the point.

If I could eat only one Thanksgiving dessert, it would be Chocolate Pecan Pie.

Bonus: Maple Whipped Cream.

Extra bonus for interested adults: Bourbon Maple Whipped Cream.

Pure joy.

This is the recipe my mom typically made for our family at Thanksgiving. She still has the decades-old clipping from a magazine advertisement for Karo syrup. When I tried to research the recipe a few years ago, however, I couldn't find the one she used anywhere. I located one for Chocolate Pecan Pie on Karo’s website, but it just wasn’t the same. So Mom read me the recipe from her clipping and that’s what I’m giving you today. The REAL Karo Chocolate Pecan Pie.

What’s the difference? Not much except that this recipe has more chocolate and less sugar (also a few more pecans).

But I think these changes actually make quite a big difference in the taste of the pie. This version is less ooey-gooey pecan pie with some chocolate and more slightly-gooey chocolate pie with pecans. One might call it chocolate forward. Or perhaps call it The Chocoholic’s Pecan Pie.

Whatever you’re calling it, it’s kind of outrageous, so it might feel like gilding the lily to add not only whipped cream to it but fancy flavored whipped cream.

Know what I say?

GILD THE LILY.

It is Thanksgiving after all.

Pecan pie, like many pies, benefits from being completely cool before being sliced. When making this pie, plan accordingly and wait to cut it for at least 2 hours after baking. You can let it cool at room temperature for those 2 hours, but then make sure to refrigerate it to prevent spoilage. I recommend letting it come to room temperature again before serving; I prefer the texture when it’s a bit less firm. You can also whip your cream up to a day in advance, but be prepared to rewhip it briefly with a whisk right before serving to firm it up a bit.

Chocolate Pecan Pie

Ingredients:
1 prepared pie crust (as I mentioned in yesterday’s post, this recipe is my favorite)

Filling:
4 ounces bittersweet or semisweet chocolate, chopped roughly (I prefer bittersweet)
2 tablespoons butter
3 large eggs
1 cup light corn syrup
1/3 cup granulated sugar
1 teaspoon vanilla extract
1-1/2 cups whole pecans

Whipped Cream:
1 cup heavy cream
2 tablespoons maple syrup
Optional: 1 tablespoon bourbon (use the good stuff! We like Bulleit in our house)

Directions:
For pie crust: On a well-floured surface, roll out pie crust to about a 12” diameter. Gently remove from rolling surface and drape into a standard 9” pie pan. Using your fingers, gently press the crust into the corners and up the sides of the pan. Trim edges so that about 1” of dough hangs over the edge of the pan, reserving trimmings for another use. Fold hanging dough under edge of dough in pan. Using your fingers or a spoon, crimp the edges of the dough around the circumference of the pan. Place prepared pan into the freezer while you prepare remaining ingredients.

Preheat oven to 350 degrees and adjust oven rack to middle position. Line a baking sheet with foil and set aside.

For filling: Place chocolate and butter in a microwave safe bowl. Microwave for 30 seconds, then stir until chocolate is completely melted. If needed, continue to microwave in 15 second increments until chocolate melts when stirred. Set aside to cool slightly.

Place eggs in a large bowl and beat lightly with a whisk. Add sugar, corn syrup, and vanilla. Whisk together until well combined. Add chocolate mixture and whisk again until uniformly chocolate-y. Stir in pecans with a spoon or scraper.

Assemble the pie: Remove prepared pie pan from the freezer and place on foil-covered baking sheet. Pour filling into pie crust. Place in oven and bake for 50 - 55 minutes. I like Real Simple’s guidelines on knowing when a pecan pie is done: give the pie a gentle shake. Are the edges set but the center still jiggles just a bit (like Jell-O)? It’s done! Does the whole thing wobble? Back to the oven with it! Allow pie to cool for at least 2 hours before serving.

For the cream: Place the cream (make sure it’s cold!), maple syrup, and bourbon in a large bowl of an electric mixer. Using the whisk attachment, start beating at medium speed then increase speed to high (I cover my mixer with a towel here to avoid splattering). Beat until cream forms soft or medium peaks, about 4 - 5 minutes (soft peaks = when beaters are lifted, the peak flops right on over. Medium peaks = when beaters are lifted, a peak remains standing with just the tip curling over). Refrigerate until ready to use, re-whipping with a whisk immediately before dolloping on pie slices if needed. Yield: 8 - 12 slices, depending on your appetite for supremely chocolate-y and rich pie.