Guest Post: {Meg with Henning Love}

Today I have a fun guest post for you. Have you heard of Meg with Henning Love .

Well if you haven't you are in for a treat! She is seriously the cutest EVER!!! I am so happy to say that she is my friend and would love to hang with her in real life. Today she is sharing a yummy recipe with you guys, who doesn't love new recipes. 

Take it away Meg...

***

Hello Posh Daisy readers. I am Meg and I blog over at henning love. I'm excited to be blog swapping today with Cerrisse. She is just so sweet and I love that her name in French means cherry but I'm sure she has already told you. She and her mom has just the sweetest shop filled with headbands and jewelry. That reindeer necklace is so adorable! I was blessed recently with winning one of her headbands on facebook and seriously love it! 

Ok for you today I have my traditional chocolate pecan pie I make every year for Thanksgiving, if you love pecan pie then don't miss out on this pie! This is a Martha Stewart recipe so I give her all the credit, but when you bake it you will get all the credit for this amazing pie.

First gather together your ingredients. For the crust, you need 2 cups flour, 1/3 ice cold water, 3/4 cup Crisco and a pinch of salt. This recipe will provide for two crusts. Since you only need one crust for this recipe, freeze the other crust for another time.

For the pie pilling you need 1/2 cup semi-sweet chocolate. I had chips so I used those but you could use the semi-sweet chocolate squares chop it up before you use it. 4 eggs, lightly beaten, 1 1/2 cup light corn syrup, 1/2 cup white sugar, 1 teaspoon vanilla extract, 1 cup pecans. 

Make your pie crust by combining the flour, salt and then Crisco. Mix these ingredients together then add in the ice cold water. Mix again and then cut the dough in half and roll out one piece of the dough for this pie. Lay it in a 9"inch pie plate and set it aside. Preheat your oven to 350 degrees.

Melt your chocolate in a microwavable bowl or melt it in a double boiler on the stove top. In a separate bowl, combine the lightly beaten eggs, sugar, corn syrup and vanilla. 

Add in the melted chocolate, stirring to combine all the ingredients together very well. 

Pour this chocolate mixture into your unbaked pie crust. 

Then lay one layer of pecans on the top, don't worry the pecans won't sink to the bottom during baking. I put my pie plate on a baking sheet to transfer into the oven easier. 

Bake the pie until set, which is about 50-60 minutes. 

Don't worry when you pull the pie out and the filling is puffed up. As the pie cools, the filling will settle down. Let the pie cool about 4 hours before eating. Then slice, eat and enjoy!

***
She makes it look so easy! Tell you the truth I am a pie virgin but not anymore because I am gonna so try this one out! 
Give Meg some love check her out here. (plus go visit her blog to see my guest post)
Blog  
Facebok  

Thanks for sharing Meg!!!