LISTEN TO THE PODCASTAnd by nutty, I mean by the way of pecans. Chef Gregory Gages told Tonia's Kitchen about a decadent dessert that combines deliciously nutty pecans with velvety smooth chocolate. Chef Gregory takes two cups of Karo Syrup, 2 eggs, and half cup of pecans. Next comes the chocolate, which Gregory says is a blend of good chocolate powder (he recommends Ghirardelli Hot Chocolate Mix) with some rich Scharffen Berger Dark Chocolate. Mix the ingredients (with the exception of the dark chocolate) and place into a pie-crust that either you made or was store bought. Grate the dark chocolate on top and bake for 45 minutes in a 350-degree oven. It's a deliciously nutty pie that will help brighten up your holiday party!
