Nikon D5100 with 18-55mm DX Lens

ISO 1600
34mm
f / 5.0
1/13 shutter
Not so much of a Thanksgiving Day tradition, but more of a get together tradition. Been making this for the past 2 years, so here it is, my Chocolate Pecan Pie. Since, like many of you perhaps, I have to go to at least two get together's today, this Thanksgiving Day, I went ahead and made two. Nothing special about the recipe, other than it's lighter than the other ones I have had before. Recipe is as follows:
Ingredients:
9 - inch pie shell
1 1/14 cups pecans, chopped
2 eggs slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 tablespoon molasses
2 tablespoons melted butter
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips

Preheat oven to 375. Spread semi-sweet chocolate chips along bottom of pie shell (that's already in a pie tin of course). Then do the same with the pecans, over the chocolate chips. Mix remaining ingredients by hand in mixing bowl. Pour in mixed ingredients, causing the pecans to float to top. Tent the crust of the pie shell with foil (or pie protector) to keep crust from burning. Place in oven. After 20 mins, remove foil along crust. Bake for another 20-25 mins or until crust is golden. Place pie on wire rack and let it cool completely! DIG IN!

- Francisco Ramirez