Grandma Patsys Chocolate Pecan Pie Recipes

Steps:

• 1. •Start with sprinkling a pinch of cinnamon on the bottom of an unbaked pie crust. • Bake crust at 500 F for 7 mins. •Take the pie crust out and immediately pour 1 cup of chocolate chips or discs onto the hot pie rust. •Wait a minute or two, for chocolate to melt. •Take a spatula, start spreading melted chocolate chips to even out the bottom. •Next, proceed with pie filling ingredients.
• 2. Next, turn the oven down to 350F. Either you can add the chocolate chips directly to the warm pie crust (bottom crust only) and spread evenly or melt the chocolate chips in a separate bowl and then spread on the bottom of the crust. Feel free to experiment with another pinch of cinnamon or try a dash of espresso or dark rum into the melted chocolate mixture, which is all optional.
• 3. In a large bowl, stir in first seven ingrediants until well blended.
• 4. Stir in pecans, pour into pie crust. Bake for 50-55 minutes. The best way to tell if the pie is done is when it poofs up. Another way is to insert a knife and if it comes out clean, then it's done.
• 5. Let pies cool on rack. Top with homemade whipping cream.
• 6. Note to chef: Optional Piecrust Recipe (2 pies) 2 1/8 c. sifted all purpose white flour 1 1/4 tsp. salt 2/3 c. chilled shortening 6-7 Tbsp. ice water Mix all together. Wrap in plastic and refrigerate for 30 mins. before rolling out. After rolling pie dough out on plastic wrap, transport onto pie tins, crimp edges and return back to the refrigerator until dough is cold. Bake piecrust @ 500 for 7-8 mins. •••••••••••••••••• Note to my sister Michelle S, from Cynthia S: I made this pie 11/25/15 and added 3/4c. Crisco ( instead of 2/3c. for piecrust, so that dough would easily roll out) and then I used the the usual 4 Tbsp salted butter for pie filling (reminder: this makes 2 pies) . Mother thought pies were slightly on the oily side after sticking a toothpick in them in the oven. Yet, when pie cooled, they seemed perfectly fine. Perhaps, next time, go back to 2/3 crisco and try 3 Tbsp butter for filling? Or, try a butter piecrust recipe which I'll post soon. Also, please let me know if you ever find a fabulous gluten free piecrust recipe. Enjoy! ❤️

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., In a saucepan, mix sugar, cocoa, cornstarch and salt; gradually add milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Stir about 1 cup of the hot filling into the egg yolks. Return to saucepan and bring to a gentle boil. Cook and stir 2 minutes. Remove from the heat and stir in vanilla. Pour hot filling into pie crust. , For meringue, immediately beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to pie crust. Bake until meringue is golden brown, 12-15 minutes. Cool 1 hour on a wire rack. Refrigerate at least 4 hours before serving.

Steps:

• Preheat oven to 300*. Mix all of the ingredients together, & pour filling into a 9" unbaked pie shell. Bake for 45 minutes or until set.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix cream cheese and sugar together in a bowl using an electric mixer. Mix in eggs. Add 1/2 the German chocolate and 1/2 the semisweet chocolate; beat until thick and smooth. Pour into the prepared pie crust.
• Bake in the preheated oven until set, 30 to 35 minutes. Let cool completely, about 30 minutes. Chill in the refrigerator for 4 hours.
• Mix remaining German chocolate and semisweet chocolate with sour cream in a bowl. Spread over chilled pie. Return to the refrigerator until firm, about 1 hour.

Steps:

• Pre-heat oven to 350 degrees.
• Melt margarine, stove top, whisk in cocoa, sugar,beaten eggs, and vanilla. Stir about 2-3 minutes. Until well blended and sugar melted. Pour into to both unbaked pie crusts, add 1 cup pecans to each pie. Stir in. bake 45- 55 minutes until ingredients pufs up and starts to crack. place on cooling rack. serve with whipped topping and enjoy! Wow your gonna love this!