Chocolate Pecan Pie

2 (1-ounce) squares unsweetened chocolate
¼ cup coffee
2 Tbsp butter
4 eggs
1 cup maple syrup (or part light corn syrup)
½ cup sugar
1 ½ cups chopped pecans
1 unbaked 9-inch pie shell
6 to 8 pecan halves


Combine chocolate and coffee in a medium saucepan or in the microwave, stirring frequently until chocolate melts. Remove from heat, add butter, stir until butter melts. Cool. Combine eggs, syrup, and sugar; beat until light and fluffy. Gradually stir into chocolate; stir in pecans. Pour into pastry shell; garnish with pecan halves. Bake at 375 degrees for 40 to 45 minutes or until filling is set.

Michael’s Canadian insistence on maple syrup improved the original recipe. And if you forget to add the chocolate/chocolate back in, as we (Mama and Irenka) did, it’s still really good!

Butter Pie Crust

3 cups flour plus 1 tsp salt
2 sticks butter (cold)
1 egg
1 Tbsp vinegar
1 cup very cold water

Cut butter into flour, then crumble with hands.
Beat up the egg, add vinegar, then water.
Moisten flour with liquid very gently. Do not overwork.
Wrap in plastic and cool in refrigerator.
Roll out for pie crust.