Hoosier Momma?

Today's recipe comes from a lovely book written by Molly Wizenberg-- A Homemade Life: Stories and Recipes From My Kitchen Table. Molly is also the author of the blog Orangette. Without knowing what this book was about, I purchased it because of our common interests: food. I got this book many moons ago then placed it on the shelf and forgot about it. I knew I'd pick it up again when the time was right. When I finally read it, I cried. I laughed. And I grew hungry and I didn't want to put it down.

This book is a memoir, but it's more than that. It's a story of growing up, of grief, of travel, of love and loss. It's about family and finding the love of your life, all the while eating your way through life. It's about creating recipes that remind you of the good times and the ones you love. I'm not a follower of Orangette, but I hopped over there to check it out after I finished the book and I noticed that many of the stories were straight from her blog. Because each chapter is only about 2-5 pages long, the stories are never too involved, followed up with a corresponding recipe or two. It's an easy read that keeps you wanting to turn to the next page, even when it's 2am and you're yawning every few seconds and your husband keeps nagging you to turn the light off.

This pie is from the book and is a recipe that her cousin, Sarah, makes every Thanksgiving in honor of their late aunt, Mia. I am a pecan pie lover and often make it with added chocolate chips so this one with added Bourbon, was just a bonus. I took a shortcut and used a refrigerated pie crust, but if you have a favorite recipe, feel free to use it. This recipe was different than any pecan pie I've ever made though since it calls for creaming the butter and sugar together. It was also much more gooey than I'm used to. I served my pie at room temperature and it was a gloppy mess, but once chilled it was just fine. Just be sure to keep it refrigerated if you want to have nice clean slices of pie. And if you're curious about the Bourbon, it wasn't that noticeable, so leave it out if you prefer. While I thought this recipe was good, this pie is still my favorite!

Hoosier Pie slightly adapted from A Homemade Life

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• 1 pie crust, store bought or homemade (I used Pillsbury)
• 4 Tablespoons unsalted butter, at room temp.
• 1 cup sugar
• 3 large eggs
• 3/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 Tablespoons Bourbon
• 1/2 cup semisweet or bittersweet chocolate chips
• 1 cup pecan halves

Press pie dough into a 9-inch pie plate. Crimp the edges to create a fluted rim. Place pie dough in refrigerator to chill while preparing the filling. Preheat oven to 375 degrees F.

In a medium bowl, beat the butter on medium-low speed until creamy and soft. While still beating, gradually add the sugar. When the sugar is fully incorporated, add the eggs one at a time, beating well after each addition.

Then add the corn syrup, vanilla and salt. Beat well, then add the Bourbon. Mix. The batter should be pale yellow and fairly thin.

Remove prepared pie plate from fridge. Scatter the chocolate chips and pecans over the base of the crust; then pour in the batter. The pecans will float to the top.

Bake for 35-45 minutes, checking every 5 minutes after the 30 minute mark. The filling will puff gently as it bakes. The pie is ready when the edges are firm, the top is deeply golden and the center seems set but jiggles ever so slightly. Transfer the pie to a wire rack to cool to room temperature. The filling will firm up as it cools.

NOTE: The covered pie will keep at room temperature for 3 days or longer in the refrigerator. You'll get a nicer slice if pie is kept chilled. If you like you can heat it for 10 seconds in the microwave.

I am grateful for you all and wish you a wonderful Thanksgiving. Eat well, be content and count your many blessings.

~Monica