Friday, December 7, 2018


For the past thirteen years, our church has had a Ladies' Christmas Tea on the first Tuesday of December. For several of those years, Friend Janice and I have hosted a table. Janice is good at decorating the table and even though she is a great cook, I usually make the dessert. Last year we weren't able to go because we had theater tickets that night to see Les Miserables. This year we had no conflict. (Don't forget to check out some pictures from the evening below.)

We have been so busy with our remodeling the kitchen (new lighting and new ceiling and walls) and redecking our "back porch" and adding a sun room on part of it, I haven't had much time to think about what I was going to bake. I asked Janice if she had any preference and she said whatever I made would be fine. Great! That's a big help! I finally told her I had been craving a chocolate pecan pie and she liked that idea. All I had to do was find a recipe. I actually didn't look through too many cookbooks before I found this Chocolate Chip Pie in Paula H. Deen's cookbook The Lady & Sons Just Desserts.

The only change I made, if you want to call it a change, was I used mini chocolate chips instead of regular ones. I made two pies because I needed to serve 10 ladies. In one, I coarsely chopped the pecans and the other one I left them in halves. I took the easy way out and used the Great Value roll-up refrigerator pie crusts. They are so flaky and taste just about as good as homemade and if your time is limited, definitely easier.

Click here for a printable version of just the recipe.


1     cup sugar
1/2  cup flour
2     eggs, beaten
1/2  cup (1 stick) butter, melted and cooled
1     cup pecans
1     cup semisweet chocolate chips (I used mini ones)
1     teaspoon vanilla extract
1     unbaked 9 - inch pie shell

Preheat oven to 325 degrees F.

In a large bowl, mix the sugar and flour together with a whisk.

Add eggs, butter, pecans, chocolate chips.
Stir with a wooden spoon.

Add vanilla; stir well.

Spoon the mixture into unbaked pie shell spreading it out to evenly cover the bottom of the crust.

Bake 45 to 60 minutes or until set. (The pie looked set after 45 minutes, but I baked it an extra 5 minutes to get a little browner.)
Cool on a wire rack.

Our table...

My friend Janice is the second lady from the right. It was a fun evening for everyone - almost 500 ladies. Notice the men in the background. Some of our husbands serve as waiters. They look so cute in their black pants, white shirts and black bow ties.

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