I've been searching my files for the chocolate pecan pie requested.
In the mean time here's another goodie.
It'from Threadgill's in Austin Texas
Threadgills' Pecan Pie
1 refrigerated pie crust
3 Tablespoons melted butter (plus more for brushing crust)
1 cup packed light-brown sugar
2 Tablespoons all purpose flour
4 eggs lightly beaten
2 cups light corn syrup
3 Tablespoons molasses
4 teaspoons vanilla extract
2 cups pecan halves
whipped cream, optional
Fit pie crust into 9 inch pie plate, brush with a little melted
butter. Heat oven to 350 degrees.
In a large bowl with an electric mixer, blend brown sugar, 3
tablespoons of melted butter, flour, and eggs on low speed.
Add corn syrup, molasses and vanilla and mix well.
Put 2 cups pecan halves in bottom of pie shell and pour mixture over
Bake at 350 degrees for 50 to 55 minutes or until filling is set.
Remove to wire rack and cool completely. Refrigerate for at least 1
hr. before serving. Serve with whipped cream if desired. 8 servings
Pat in FL