Makes 8 servings
I make my living writing, teaching and speaking about food and travel. In the name of work, I (have to!) eat a lot, meet interesting people (many of whom, like me, are passionate about their work) and travel near and far to see where and how food is made, grown or raised. I am saved from a life of extreme obesity by the fact that I truly love to exercise, but I am always one forkful away from not being able to button my jeans. Mine is a sweet and savory life.
1 stick unsalted butter, cut in bits
½ cup pecans or walnuts, coarsely chopped
Serve topped with ice cream or whipped cream and fresh berries or pomegranate seeds.
1 teaspoon vanilla extract
Nutrition for each serving: 284 calories, 20 g fat, 10 g saturated fat, 3 g protein, 1 g fiber, 19 g sodium
Chocolate pie may not be a usual on your Thanksgiving dessert table, but this one from author Erin McDowell will garner requests year after year.
Once well chilled, roll out dough on a lightly floured surface until it’s about 1/8-inch thick. Press firmly and evenly, rotating the dough as you work to prevent sticking without adding too much flour. (Ideally dough will also be about 1 inch wider than your pie plate on all sides.)
Erin's All-Buttah Piecrust
In a medium bowl whisk together flour and salt. Using your hands, toss butter through flour until each piece is well-coated. Cut butter into flour by pressing butter between your fingers and thumbs, flattening the cubes into big shards. For a flaky crust, mix until butter pieces are about the width of walnut halves. For a sturdier crust (for custard pies and for use with decorative techniques), mix until the butter is about the size of peas.