I have a new mission. I’m getting rid of a bunch of my old cookbooks. Most have only one or two recipes I use regularly. So I plan to start posting the best recipes here. Then it’s out the door. Of course, as soon as I do that, I will wish I had that cookbook back. But it’s a risk I’m willing to take. I love to clean things out and get rid of clutter–gives me a feeling of control, even if it’s a delusion.
This particular recipe comes from a Dallas Community Recipes cookbook. It’s good for unexpected company or emergencies. (“Funeral tomorrow–what can you bring?”) I bet you already have the ingredients in your fridge or pantry. If not, they are readily available–even at the local 7-11. And it’s easy. Doesn’t require you to haul out the big mixer. Which means you won’t have many dirty dishes either. A winner!
Lick the mixing bowl and you will think of brownies-a light brownie with pecans. You must serve this with ice cream or whipped cream to cut the richness. Try it with my coffee ice cream.
- 4 whole eggs
- 1½ cups sugar
- 3 ounces unsweetened chocolate, melted
- 5 tablespoons butter, melted
- 1 teaspoon lemon juice
- ½ cup pecans, toasted and chopped
- One 9-inch pie shell, unbaked
- Mix eggs and sugar with a whisk. Add melted butter and chocolate. (I melt it in a pyrex dish in the microwave for 2 minutes on MED.) Add in remaining ingredients.
- Pour into unbaked pie shell. Bake at 375 degrees for about 35 minutes. The pie should still be somewhat shaky when removed from oven. Do not chill. Serve with ice cream or whipped cream if desired. Cut small pieces--it's rich.