Nothing funny about feldspar

I made up this recipe to use up some 90% chocolate that we had that nobody wanted to eat outright.

• 3.5 oz. (100g or 1 bar) of 90% chocolate (we had a Polish chocolate)
• 2 oz. (1/2 bar) of 60% chocolate (Ghiradelli)
• 1/4 cup butter
• 1 12 oz. can evaporated milk
• 1 cup of white sugar
• 1/4 cup flour
• 4 egg yolks, beaten
• 1 tsp vanilla
• about 1/2 lb pecan halves, lightly toasted and cooled
• 1 pie shell (I used the Pillsbury refrigerated one.)

Preheat oven to 350°F.

Distribute the pecan halves evenly in the pie shell.

Melt the chocolates with the butter and the milk in a largish saucepan over low heat. When the chocolate is mostly melted, add the sugar and flour and heat and stir until the dry bits are gone. Turn off the heat and beat in the egg yolks until they are well incorporated, and then mix in the vanilla. Pour over the pecans in the pie shell. Some pecans will float, others will sink. This is OK.

Bake at 350°F for about 40 minutes.

Serve after cooling a bit (at least 30 minutes). You could add ice cream or whipped cream if you insist, but it really doesn’t need it.

Result: a not-too-sweet and not-too-rich slice of chocolate-pecan heaven. It’s denser than a pudding pie, but not as dense as a cheesecake. The normally harsh high-cacao chocolate gets mellowed just enough by the milk and butter so it just tastes very chocolatey without burning the skin off of your mouth. All in all very successful.

Now I’ve got to get more of that 90% chocolate…