DARK CHOCOLATE PECAN PIE


PREP TIME 15 MIN. – COOK TIME 1 HOUR 10 MIN. READY IN 1 HOUR 25 MIN. + COOLING TIME SERVINGS 10


MAKE-AHEAD RED WINE GRAVY


PREP TIME 5 MIN. – COOK TIME 55 MIN. READY IN 1 HOUR – SERVINGS 8


6 cups low-sodium turkey or chicken stock ¾ cup dry red wine 1 medium onion, cut into 6 wedges 2 small sprigs rosemary 5 tbsp unsalted butter


¹⁄³ cup all-purpose flour


½ tsp Worcestershire sauce Reserved turkey drippings


1 unbaked rolled pie crust 2½ cups pecan halves 1 cup dark chocolate chips ¾ cup dark corn syrup 2 tbsp molasses (not blackstrap) ½ cup dark brown sugar


4 tbsp melted butter 2 tsp vanilla extract ½ tsp salt 1 tsp instant espresso or espresso powder 3 large eggs, room temperature


STEP 1 In a medium pot, combine the stock, wine, onion, and rosemary. Heat to a boil on high. Reduce heat to simmer. Simmer 30–45 min., until reduced to about 4 cups, stirring occasionally. With slotted spoon, discard onion and rosemary. Transfer liquid to a large bowl. Wipe out pot. STEP 2 In pot, melt the butter on medium. Sprinkle in the flour and cook 3–4 min., until golden, stirring constantly. Slowly whisk in broth mixture and Worcestershire sauce until smooth. Heat to a simmer on high. Reduce heat and simmer 5 min., until thickened, stirring occasionally. Let cool completely and refrigerate for up to 3 days. STEP 3 When ready to serve, transfer gravy to a pot and heat on medium until hot. Whisk in any turkey drippings from roast turkey. Season with salt and pepper to taste. Serve hot.


PER SERVING: 135 CALORIES, 8G FAT, 5G SATURATED FAT, 19MG CHOLESTEROL, 59MG SODIUM, 8G CARBOHYDRATE, 0G FIBER, 1G SUGAR, 4G PROTEIN


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STEP 1 Line a rimmed baking sheet with foil and place in oven. Preheat oven to 350°F. Arrange pie crust in a 9-inch pie plate. Crimp edges of dough. STEP 2 Finely chop ¾ of the pecans. Sprinkle chopped pecans on bottom of pie crust, along with the chocolate chips. In a medium bowl, whisk the corn syrup, molasses, brown sugar, butter, vanilla, salt, and instant espresso. Whisk in the eggs until smooth. Pour into pie crust. Sprinkle remaining pecan halves on top. STEP 3 Carefully place pie on preheated baking sheet in oven. Bake 65–70 min., until filling is mostly set (2 inches in center should be slightly wobbly). If edges begin browning too much after 25 min., cover with foil or pie shield. Remove pie from oven and cool completely on wire rack.


PER SERVING: 789 CALORIES, 62G FAT, 13G SATURATED FAT, 62MG CHOLESTEROL, 272MG SODIUM, 58G CARBOHYDRATE, 8G FIBER, 38G SUGAR, 9G PROTEIN


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