CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
MEXICAN CHOCOLATE PECAN PIE
Provided by Marcela Valladolid
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the crust: Spray a 9-inch pie dish with cooking spray.
- Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
- Preheat the oven to 350 degrees F.
- For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
- Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.
CHOCOLATE PECAN PIE WITH CHOCOLATE CRUST
Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 nine-inch pie
Number Of Ingredients 11
Steps:
- Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
- In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
- Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
- In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
- Pour filling into crust. Bake 20 minutes. Lower oven to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.
PECAN CRUSTED CHOCOLATE MOUSSE PIE - A
This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at about.com. I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers.
Provided by Nana Lee
Categories Pie
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- PREPARATION:.
- Preheat oven to 375ºF.
- In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
- Press into 9" pie pan.
- Bake for 8-9 minutes until just set.
- Cool on wire rack until completely cooled.
- In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
- Beat until smooth and fluffy.
- Then add melted chocolate chips and vanilla; beat until smooth.
- In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
- Beat a spoonful of this mixture into the chocolate mixture to lighten.
- Then fold remaining whipped cream into chocolate mixture to combine.
- Pour into cooled pie shell.
- Cover and chill until firm, about 4-6 hours. Serves 8.
CHOCOLATE PECAN PIE
A chocolate spin on the classic pecan pie for Thanksgiving. A little yogurt makes a flaky pie crust extra tender and makes the butter taste extra good!
Provided by Alice Medrich
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
- Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
- Increase the oven temperature to 400°F and let preheat.
- Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
- Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
- While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
- When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
- Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.
BOURBON-CHOCOLATE PECAN PIE
Steps:
- Preheat the oven to 350 degrees. Fit the pie crust into a pie plate, prick the bottom with a fork and set aside.
- Combine the eggs, sugar, brown sugar, flour, corn syrup, melted butter and bourbon in a bowl. Lay the pecans evenly across the bottom of the pie crust. Top with the chocolate bits. Pour the egg mixture over the nuts and chocolate and bake for 50 to 55 minutes, until firm. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 24 grams, Carbohydrate 71 grams, Fat 39 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 168 milligrams, Sugar 51 grams, TransFat 0 grams
More about "chocolate pecan pie with chocolate crust recipes"
CHOCOLATE-PECAN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (102)Category DessertServings 10Total Time 2 hrs 30 mins
- Heat oven to 325°F. 2. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
- Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
- Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.
CHOCOLATE PECAN PIE | PAULA DEEN
From pauladeen.com
5/5 (67)Total Time 15 mins
TOFFEE CHOCOLATE PECAN PIE - CRAZY FOR CRUST
From crazyforcrust.com
CHOCOLATE PECAN PIE RECIPE - HOW TO MAKE CHOCOLATE …
From thepioneerwoman.com
Cuisine American, Comfort FoodTotal Time 2 hrs 30 minsServings 6-8
CHOCOLATE PECAN SLAB PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CHOCOLATE BOURBON PECAN PIE - GARNISH WITH LEMON
From garnishwithlemon.com
RECIPES - PAGE 3 - BETTYCROCKER.COM
From bettycrocker.com
CHOCOLATE COVERED PECAN BALLS - RECIPES - COOKS.COM
From cooks.com
CHOCOLATE PECAN PIE BARS RECIPE MARTHA STEWART RECIPES
From hercules.dixiesewing.com
CHOCOLATE PECAN PIE RECIPE SOUTHERN LIVING RECIPES
From bothwell.keystoneuniformcap.com
OLD FASHIONED CHOCOLATE MERINGUE PIE - SOUTHERN DISCOURSE
From southerndiscourse.com
INA GARTEN’S BOURBON CHOCOLATE PECAN PIE RECIPE - NYT COOKING
From cooking.nytimes.com
CHOCOLATE TUXEDO PIE WITH PECAN CRUST | VERY BEST BAKING
From verybestbaking.com
VEGAN DOUBLE CHOCOLATE MOUSSE PIE - MINIMALIST BAKER RECIPES
From minimalistbaker.com
CHOCOLATE CHUNK PECAN PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OUR BEST CHOCOLATE PECAN PIES FOR YOUR HOLIDAY TABLE - ALLRECIPES
From allrecipes.com
CHOCOLATE PECAN PIE WITH HOMEMADE CRUST | BUNS IN MY OVEN
From bunsinmyoven.com
DELICIOUS CHOCOLATE PECAN PIE STORY - BELLE OF THE KITCHEN
From belleofthekitchen.com
CHOCOLATE PECAN PIE RECIPE | MCCORMICK
From mccormick.com
CHOCOLATE PECAN PIE - EASY DESSERT RECIPES
From easydessertrecipes.com
CHOCOLATE PECAN PIE RECIPE | PROCTORSILEX.COM
From
CLASSIC SOUTHERN PECAN PIE RECIPE - LANA'S COOKING
From lanascooking.com
THE BEST CHOCOLATE PEANUT BUTTER PIE RECIPE
From msn.com
CHOCOLATE BOURBON PECAN PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RECIPES - PAGE 2 - BETTYCROCKER.COM
From bettycrocker.com
CHOCOLATE PECAN PIE PROTEIN BARS – GREAT HEALTHY TREAT
From haylskitchen.com
You'll also love