Fudgy Pecan Chocolate Pie & getting lost in a novel -As divine as their creators- Antonella & Jessica

Last Friday, the day after Thanksgiving, my dear sister Shana and I went to Jessica and Antonella's home.  Jessica has been writing an incredible book about another magical realm and a predestined princess who has to overcome many obstacles.  She's woven deep truths and principles throughout the book which she has been trying to teach me since we were both 5 years old and in Kindergarten.  Antonella, Jessica's mother, and my mother, started chatting on the first day of our kindergarten class at Centerville Elementary.  I can just imagine us nervously holding our mothers' hands outside the Kindergarten room door, wearing our favorite outfits wondering if our mothers were ever going to stop talking to each other.  My favorite dress in elementary was a hand-me-down jumper that had Minnie Mouses' face as the top and a pink skirt as the bottom.  Minnie's head was bigger than mine.  We were probably as adorable as they come! 

Thus started the long friendship that we've shared.  When Shana and I had schedule to visit them on "Black Friday" we hadn't even thought about what scrumptious leftovers we'd find.  We were in for a treat.  Antonella had 11 people over but had cooked for about 44.  She had made over 31 pies, 4 types of stuffing, a huge turkey and loads of mashed potatoes and gravy.  (There never seems to be enough mashed potatoes at my house and so I also am in awe when someone has leftovers.)  She quickly loaded our plates and sent us off to Jessica's room to enjoy the two best things in life: Jessica's writing and Antonella's cooking! 

Not only do Antonella & Jess feed me with excitement and food but they unconditionally share ACCEPTANCE.  It doesn't matter who you are, you are adored and FAMILY in their home. 

Antonella still had over 10 pies left and Shana and my favorite was one that she had invented:

Fudgy Pecan Chocolate Pie

1 unbaked pie shell

1 package (4 oz) german sweet chocolate

1/4 c. butter

1 can sweetened condensed milk

1/2 c water

2 eggs beaten

1 tsp vanilla

1/4 tsp salt

1- 1.5 cups chopped pecans

Filling

1 c. cold milk

1 package instant chocolate pudding mix (3.9 oz)

i c whipped topping

Topping 

1 c whipping cream

1 tbsp sugar

1 tsp vanilla

Line unpricked pie shell with foil and bake at 400 degrees for 5-7 mintues.  Remove foil and set aside.  Reduce oven to 375 degrees. 

In a saucepan, melt chocolate & butter.  Remove from heat.  Stir in milk and water.  Slowly add some of the chocolate mixture to eggs, to temper them and so they don't cook, then return all to the pan.  Stir in vanilla & salt.  Pour the mixture to pie shell and add nuts.  Cover edges with foil.  Bake for 35 minutes or until done. 

Cool completely.

In a mixing bowl beat milk and pudding mix until smooth.  Fold in whipped topping.  Spread over nut layer.  Cover & refridgerate.

In a mixing bowl beat whipping cream until soft peaks form.  Add sugar & vanilla, beating until stiff peaks form.  Spread over pudding layer.  Refrigerate until set.  (About 4 hours.)

*Bonus: This fugdy pie wasn't too rich, it was just right!