Chocked Full Of Pecan Pie Recipes

BITTERSWEET CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F with rack in center of oven.
• Melt chocolate in a metal bowl set over barely simmering water, stirring.
• Remove from heat.
• Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
• Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
• Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
• Cool pie on a rack to warm or to room temperature.
• Serve with whipped cream.
• Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.

CLASSIC PECAN PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled pie. In small bowl, beat 1 of the eggs and the cream with whisk. Brush egg mixture over edge of crust.
• In medium bowl, beat remaining 3 eggs. Stir in brown sugar, corn syrup, melted butter, liqueur, orange extract and salt with whisk. Stir in chopped pecans. Pour filling into crust-lined plate. Arrange pecan halves around outer edge of filling.
• Bake on lower oven rack 50 to 55 minutes or until filling is set. Cool completely on cooling rack.