Pecan Fun Facts
The pecan, Carya illinoinensis, is a species of hickory, native to south-central North America.
- “Pecan” is from an Algonquian word, meaning a nut requiring a stone to crack.
- It would take 11,624 pecans, stacked end to end, to reach the top of the Empire State Building in New York City.
- April 14th is National Pecan Day.
- June 23rd is National Pecan Sandy Day.
- July 12th is National Pecan Pie Day.
- August 20th is National Chocolate Pecan Pie Day
- August 21st is National Pecan Torte Day
- September 21st is National Pecan Cookie Day
- Texas adopted the pecan tree as its state tree in 1919. In fact, Texas Governor James Hogg liked pecan trees so much that he asked if a pecan tree could be planted at his gravesite when he died.
- Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S. Albany hosts the annual National Pecan Festival, which includes a race, parade, pecan-cooking contest, the crowning of the National Pecan Queen and many other activities.
- Pecan trees usually range in height from 70 to 100 feet, but some trees grow as tall as 150 feet or higher. Native pecan trees – those over 150 years old – have trunks more than three feet in diameter.
- There are over 1,000 varieties of pecans. Many are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw and Shawnee.
- The U.S. produces about 80 percent of the world’s pecan crop.
- Before a shelled pecan is ready to be sold, it must first be cleaned, sized, sterilized, cracked and finally, shelled.
Facts and picture Courtesy of
Chocolate Pecan Pie–Aka The Best Pie Ever Devised By Man
Recipe and picture courtesy of
What is Chocolate Pecan Pie?
This pie is like one giant “turtle.” You know those Christmas candies where pecans are topped with caramel and then chocolate. This is like that, only bigger, and better. Some chocolate pecan pies use bourbon, and some use chocolate powder. This pie uses neither.
Really, you just make a regular pecan pie and throw a good bit of chocolate chips in it, and it magically becomes so rich and decadent that you have to slice it into teeny, tiny pieces, lest you put yourself in a pie-induced coma. But don’t worry. Cutting it into small slices means you have more to share, or that the pie lasts longer. Either way, it’s a win-win.
- Place your pie crust into a 9-inch pie plate and turn on your oven to 325 degrees.
- In a large bowl, combine the corn syrup, sugar, butter, vanilla and eggs. Beat well.
- Stir in chocolate chips and pecans.
- Pour into the crust.
- Bake at 325 degrees for 55-65 minutes. The pie should be deep golden brown, and the filling should be set. If the edges of the crust start to darken too much, you can cover them with foil for the last 15-20 minutes of baking. If you are using a shallow pie plate or the filling has come to the very top of your crust before baking, you may want to put foil or a cookie sheet underneath to catch any spills.
- Cool completely.
I’m often asked if this pie needs to be refrigerated, or if it can be frozen. The pie does not need to be refrigerated. It can sit out on your counter for several days (if it lasts that long!)
I have never tried freezing Chocolate Pecan Pie, but I think it would freeze well and thaw quickly without any part of the pie “separating.”
Once you make this, you’ll be hooked for life! (Don’t say I didn’t warn you!)
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