chocolate pecan pie a.k.a. if i had to pick one thing to eat before i die

i made sarah's mom's chocolate pecan pie recipe again, only this time with maple syrup instead of sugar, and the previous modifications (rice syrup for corn syrup, 1/2 tsp salt, 5 Tbsp cocoa). the result was amazingly de-lish. next time i'll go back to using equal exchange's cocoa powder- used less, and has a less acidic flavor than the bulk cocoa powder i bought at morning glory for this one.

also tried a new pie crust experiment. used the proportions of flour, butter, etc from karen barker's recipe, but with rice flour blend, sorghum, and millet. tasted great, had a shortbread-like quality, but was crumbly. add an egg next time and see what happens.

chocolate pecan pie

mix together:
1/2 c. maple syrup
1/2 c. brown rice syrup
2 Tbsp melted butter
1/2 tsp vanilla
2 eggs
5 Tbsp cocoa powder
1/2 tsp salt

stir in:
1.5 c. pecans

pre-bake pie crust at 375 degrees

pour in filling immediately and bake 350 for 35 to 40 minutes, until filling has set. cool on rack before serving.