SORGHUM-SWEETENED CHOCOLATE PECAN PIE
Chocolate and nuts are the defining duo of Derby pie, a Kentucky classic. To keep this pie in the Southern state of mind, sorghum syrup is used as the main sweetener, and a nip of Bourbon provides an oaky, caramel-y compliment to the buttery pecans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h
Number Of Ingredients 10
Steps:
- Roll out dough into a 12-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour.
- Preheat oven to 375°F. Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. Remove weights and parchment, and bake until crust is golden brown and baked throughout, 10 to 12 minutes. Let cool completely on a wire rack, about 1 hour.
- Reduce oven temperature to 350°F. Whisk together flour, sugar, and salt in a large bowl. Stir in eggs to combine, then stir in bourbon, sorghum, pecans, and chocolate. Melt butter, and pour over mixture; stir until thoroughly combined. Pour filling into crust, and bake until top is set but center is slightly gooey, about 35 minutes. Let cool completely on a wire rack, about 1 1/2 hours.
EMERIL'S PECAN-CHOCOLATE CHIP PIE
For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
- Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.
Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 3 g, Protein 5 g
CHOCOLATE PECAN PIE BARS
This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 2h
Yield Makes 32
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
- Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
- Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).
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.
CHOCOLATE-CARAMEL PECAN TART
Dark chocolate and gooey caramel make this twist on pecan pie taste like a candy bar. Finish with flaky sea salt for balance and extra crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h40m
Yield Makes one 9-inch pie
Number Of Ingredients 15
Steps:
- Crust: Whisk together flour, cocoa powder, and salt until combined. Beat butter with confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add egg yolk and beat until combined. Add flour mixture and beat on low speed until just combined and crumbly (do not overmix). Pat dough into a disk; wrap in plastic. Refrigerate at least 1 hour and up to 2 days, or freeze up to 1 month.
- On a lightly floured piece of parchment, roll dough into a 12-inch circle. Fit into a 9-inch tart pan with a removable bottom. With a paring knife, trim dough flush with rim; refrigerate until firm, 30 minutes.
- Blind-bake crust: Preheat oven to 375 degrees. Prick bottom of tart all over with a fork. Bake until set and dough is dry, 18 to 20 minutes. Let cool completely.
- Filling: Combine granulated sugar, corn syrup, and 1/4 cup water in a small saucepan over medium-high heat and cook, stirring gently, until sugar is dissolved. Continue to cook, without stirring, until syrup comes to a boil, occasionally washing down sides of pan with a wet pastry brush to prevent crystals from forming. Cook until syrup is amber in color, 8 to 10 minutes. Remove from heat. Carefully add heavy cream (caramel will steam and spatter). Add butter, vanilla, salt, and chocolate; stir until melted and smooth. Add pecans; stir until combined. Transfer mixture to tart crust. Let stand until set and cool, about 2 hours. Tart can be served room-temperature or refrigerated, uncovered, up to 3 days. Let stand at room temperature 30 minutes and sprinkle with flaky salt before serving.
CLASSIC PECAN PIE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. On a lightly floured board, roll out the pastry to a thickness of 1/8 inch. Place the pastry in a 9-inch pie plate that has been set on a parchment-lined baking sheet, and press it into the bottom edges and along the sides. Trim the pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry, if desired. Transfer to freezer until firm, about 15 minutes.
- Coarsely chop 1 1/4 cups pecans; set aside. In a medium bowl, combine eggs granulated sugar, and brown sugar. Whisk to combine. Add dark and light corn syrups, butter, bourbon, vanilla, and salt. Whisk until well combined. Add chopped pecans, and stir to combine. Pour into prepared crust.
- Arrange remaining 1 1/4 cups pecan halves decoratively over top of pie. Bake on a Silpat-lined baking sheet until crust is golden, filling is firm, and a cake tester inserted in center of pie comes out clean, 50 to 55 minutes. Cool completely before slicing. Serve with whipped cream.
MARTHA STEWART'S CHOCOLATE PECAN PIE
An easy and delicious recipe from Martha Stewart. It's a winner and I saw Martha prepare it on one of her shows.
Provided by LizCl
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
- Add the sugar, mix well.
- Add the corn syrups and mix thoroughly.
- Using a rubber spatula, stir in pecans and chocolate.
- Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 605.1, Fat 32.1, SaturatedFat 8.3, Cholesterol 54.1, Sodium 180, Carbohydrate 81.8, Fiber 3.9, Sugar 46.6, Protein 5.8
CHOCOLATE-PECAN TART
This is an elegant spin on classic pecan pie. A sprinkle of bourbon on the hot pie adds to the rich taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees with rack in center. On a lightly floured surface, roll out pie dough to a 12-inch round, about 1/8 inch thick. Wrap dough around rolling pin, and unwrap over a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan; trim edge of dough.
- In a large bowl, whisk together eggs, sugar, light corn syrup, 4 teaspoons melted butter, and the vanilla. Scatter chocolate evenly over tart shell. Pour filling over chocolate. Arrange pecans on top, as desired. Dot with 2 teaspoons chilled butter.
- Place tart pan on a rimmed baking sheet. Bake until filling is set, 45 to 60 minutes. If pecans are browning too quickly, tent pan with foil. Remove from oven; while still hot, drizzle with bourbon, if desired. Let tart cool completely before serving.
CHOCOLATE-BOURBON-PECAN PIE
A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes.
- Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees.
- Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely.
CHOCOLATE PECAN PIE
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
- In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Nutrition Facts : Calories 476 g, Fat 22 g, Fiber 2 g, Protein 6 g
CHOCOLATE-PECAN PIE
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando shares his recipe for chocolate-pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9 1/2-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
- Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.
CHOCOLATE PECAN PIE BARS
If chocolate and pecan pie are among your favorites, you should give these delicious bars a try from Martha Stewart's Everyday Food.
Provided by Bev I Am
Categories Bar Cookie
Time 1h25m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
- In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
- Pour mixture into prepared pan; press firmly into bottom.
- Bake until lightly browned, 25-30 minutes.
- Let cool, 10 minutes.
- Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
- Add chocolate chips and pecans; spread over crust.
- Bake until set, 25-30 minutes.
- Cool completely in pan before lifting out (use foil to lift).
- Cut into 32 bars.
Nutrition Facts : Calories 195, Fat 12.2, SaturatedFat 4.7, Cholesterol 27, Sodium 50.2, Carbohydrate 22.4, Fiber 1.4, Sugar 12.9, Protein 2.2
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