Chocolate Pecan Pie Serves 8 to 12 John Thorne is a favorite writer of mine. His work is so fine that I think the world does him a disservice by categorizing him specifically as a food writer -- as though his talent were small and narrow -- when what he truly does, and does so well, encompasses history, sociology, anthropology, and even, in a curious way, romance. In the sturdy and companionable Outlaw Cook, John writes about his quest for the perfect pecan pie, ending a thoughtful piece with his own recipe. He has an enduring fondness for warning the reader that "perfect" is a personal and relative term, not to be bandied about lightly, and encourages us to set about finding our own idea of food perfection. The following recipe has its roots in his pie. 4 ozs. bittersweet chocolate 3/4 stick (3 ozs.) unsalted butter 9" prebaked pieshell 3/4 cup (6 ozs.) packed brown sugar 1/4 cup each (6 ozs. total) honey and molasses 2 Tablespoons dark rum 2 teaspoons pure vanilla extract 2 large eggs, lightly beaten 1/2 cup (1 3/4 ozs.) unsweetened cocoa, sifted 2 teaspoons salt 21/4 cups (8 1/2 ozs.) coarsely chopped pecans -- Melt together over very low heat the chocolate and 1 Tablespoon only of the butter (put the remaining butter in a deep saucepan and set aside). Stir together until completely smooth and coat pieshell with chocolate mixture. Set aside. -- Add brown sugar, honey, molasses, rum, and vanilla to butter in saucepan. Bring to a boil, stirring constantly, and turn down heat slightly while still allowing mixture to boil (it will get very foamy). Boil for 3 minutes, stirring constantly. Remove from heat and allow to cool for about 15 minutes. Preheat oven to 350° and set oven rack at upper middle level. -- Add eggs, cocoa, and salt to cooled sugar mixture and beat with an electric mixer on low speed until thoroughly blended. Fold in pecans. -- Pour batter into prepared pieshell and bake on the upper middle rack at 350° for 45 to 55 minutes, or until the top has puffed and is not very sticky to the touch (a toothpick inserted in the center will never come out completely clean, but it shouldn't come out completely coated and wet, either). Remove from oven and allow to cool on a wire rack. Pie will sink slightly as it cools. Storage This keeps well in an airtight container at room temperature for 4 to 5 days. OTHER FRUIT, NUT AND SPICE DESSERTS Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!