Chocolate Harvest Nut Pie Recipes

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CHOCOLATE NUT PIE



Chocolate Nut Pie image

A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!

Provided by Kay

Categories     Desserts     Pies     Slab Pie Recipes

Time 40m

Yield 12

Number Of Ingredients 9

½ cup chopped walnuts
1 cup all-purpose flour
½ cup butter
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
  • In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
  • In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 41.4 g, Cholesterol 40.9 mg, Fat 27 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 15.7 g, Sodium 361.6 mg, Sugar 28.6 g

BUTTERNUT HARVEST PIES



Butternut Harvest Pies image

This egg- and dairy-free pie is a great alternative to standard pumpkin pie! We love to make the pies with squash from our garden. Feel free to adding more of your favorite spices! You'll be glad the recipe makes two. -Juliana Thetford, Ellwood City, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 2 pies (6 servings each).

Number Of Ingredients 10

1 large butternut squash (about 4 pounds)
1 package (10-1/2 ounces) silken firm tofu
1 cup sugar
1/3 cup cornstarch
2 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg or ground mace
2 graham cracker crusts (9 inches)
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 400°. Halve squash lengthwise; discard seeds. Place squash on a baking sheet, cut side down. Roast until tender, 45-55 minutes. Cool slightly. Scoop out pulp and mash (you should have about 4 cups)., Place tofu, sugar, cornstarch, honey and spices in a food processor; process until smooth. Add squash; pulse just until blended. Divide between crusts., Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool 1 hour on a wire rack. Refrigerate, covered, until cold. If desired, serve with whipped cream.

Nutrition Facts : Calories 281 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 3g fiber), Protein 4g protein.

CHOCOLATE HARVEST NUT PIE



Chocolate Harvest Nut Pie image

This recipe was found in the Dec 2006 cookbooklet, Best Recipes, Hershey's Holiday Favorites! Preparation time does not include time for pie to cool completely!

Provided by Sydney Mike

Categories     Pie

Time 1h5m

Yield 1 9-inch pie, 8 serving(s)

Number Of Ingredients 12

1/2 cup light brown sugar, packed
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup light corn syrup
3 eggs
3 tablespoons unsalted butter, melted (or margarine)
1 1/2 teaspoons pure vanilla extract
1/2 cup pecans, coarsely chopped
1/2 cup walnuts, coarsely chopped
1/4 cup slivered almonds
1 (9 inch) pie crusts, unbaked
2 cups whipped topping (optional)

Steps:

  • Preheat oven to 350 degrees F.
  • In a medium bowl, carefully whisk together brown sugar, cocoa & salt, then add corn syrup, eggs, butter & vanilla, stirring until well blended.
  • Stir in pecans, walnuts & almonds, then pour into unbaked pie crust.
  • Cover edge of pie with foil to prevent overbrowning of the crust, then bake 30 minutes.
  • Remove foil & bake another 25 to 30 minutes or until puffed across the top.
  • Remove from oven & cool completely on a wire rack.
  • If desired, top with whipped topping & additional nuts. Cover leftovers & store in refrigerator.

CHOCOLATE HARVEST NUT PIE



Chocolate Harvest Nut Pie image

not set

Provided by BigOven Cooks

Categories     Desserts

Time 1h

Yield 1

Number Of Ingredients 12

1/3 c Unsweetened cocoa powder
3 tb Butter or Margarine Melted
1/2 c Coarsely chopped walnuts
1/4 c Slivered almonds
1/2 c Light brown sugar; (packed)
Whipped topping; optional
1/2 c Coarsely chopped pecans
1 Unbaked 9-inch pie crust
1 c Light corn syrup
3 Eggs
1/4 ts Salt
1 1/2 ts Vanilla

Steps:

  • Preheat oven to 350 degrees. Stir together brown sugar, cocoa powder and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To prevent overbrowning, cover edge of crust with foil. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Let cool completely. Garnish with whipped topping. Cover and store leftover pie in refrigerator. Yield: 1 pie. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 This recipe is from Hersheys Formatted for MasterCook by Susan Wolfe - [email protected]

Nutrition Facts : Calories 2889 calories, Fat 233.94726 g, Carbohydrate 101.325935 g, Cholesterol 3246.42 mg, Fiber 17.884580383873 g, Protein 123.81982 g, SaturatedFat 53.482793 g, ServingSize 1 1 Serving (1085g), Sodium 1132.1019 mg, Sugar 83.441354616127 g, TransFat 21.942716 g

CHOCOLATE CARAMEL NUT PIE



Chocolate Caramel Nut Pie image

It is VERY rich but VERY good. It is always one of the first pies to go at functions!

Provided by Dayna James

Categories     Desserts     Pies     Chocolate Pie Recipes

Yield 8

Number Of Ingredients 20

1 ½ cups graham cracker crumbs
1 tablespoon white sugar
6 tablespoons butter, melted
6 tablespoons all-purpose flour
½ teaspoon baking powder
⅛ teaspoon salt
4 ounces semisweet chocolate chips
1 (1 ounce) square unsweetened chocolate, chopped
½ cup butter, diced
½ cup white sugar
1 egg
1 egg white
1 teaspoon vanilla extract
4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
10 ounces cream cheese, softened
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
2 ounces milk chocolate, chopped
2 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
  • To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
  • Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
  • To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
  • To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.

Nutrition Facts : Calories 778.9 calories, Carbohydrate 72.8 g, Cholesterol 149.5 mg, Fat 52.1 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 29.6 g, Sodium 518.4 mg, Sugar 54.3 g

CHOCOLATE HARVEST NUT PIE



Chocolate Harvest Nut Pie image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 12

0.5 cups light brown sugar
0.333333333333 cups cocoa
0.25 teaspoons salt
1 cups light corn syrup
3 units eggs
3 tablespoons butter or margarine
1.5 teaspoons vanilla extract
0.5 cups pecans
0.5 cups walnuts
0.25 cups slivered almonds
1 units pie crust
1 units whipped topping

Steps:

  • 1. Preheat oven to 350 degrees. Stir together brown sugar, cocoa and salt. Add corn syrup, eggs, butter and vanilla; stir until well blended. Stir in pecans, walnuts and almonds. Pour into unbaked pie crust. To prevent over browning of crust, cover edge of pie with foil.
  • 2. Bake 30 minutes. Remove foil. Bake additional 25 to 30 minutes or until puffed across top. Remove from oven to wire rack. Cool completely.
  • 3. Garnish with whipped topping and additional nuts, if desired. Cover; store leftover pie in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHOCOLATE NUT KENTUCKY PIE



Chocolate Nut Kentucky Pie image

Make and share this Chocolate Nut Kentucky Pie recipe from Food.com.

Provided by Steve P.

Categories     Dessert

Time 50m

Yield 1 Nine inch pie, 6-8 serving(s)

Number Of Ingredients 9

1/2 cup butter
1 cup sugar
2 eggs, beaten
1/2 cup flour
1 pinch salt
2 tablespoons kentucky Bourbon or 1 teaspoon vanilla
1 cup chopped pecans
1 cup chocolate chips
1 (9 inch) pie crusts, partially baked

Steps:

  • Preheat oven to 350ºF.
  • Cream butter and sugar.
  • Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla).
  • Add chocolate chips and nuts.
  • Stir well.
  • Pour into partially baked pie shell and bake for 30 minutes, or until center is set.
  • Serve with whipped cream or vanilla ice cream.

HARVEST PIE



Harvest Pie image

There's a cornucopia of fall flavor baked into this eye-pleasing pie. Even my husband, who isn't a cranberry fan, loves it. By using frozen berries, I can make it year-round.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 10

2 cans (8 ounces each) crushed pineapple
1 package (12 ounces) fresh or frozen cranberries, chopped
1 cup packed brown sugar
1/2 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter
3/4 cup chopped walnuts or pecans
1/2 teaspoon almond extract, optional
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)

Steps:

  • Drain pineapple, reserving 1/4 cup juice. Set pineapple aside. In a large saucepan, combine the cranberries, sugars and pineapple juice. Bring to a boil; cook and stir for 5 minutes or until cranberries have popped. , Combine flour and pineapple; add to cranberry mixture. Cook and stir over medium heat until mixture comes to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, nuts, almond extract if desired and salt. Cool. , Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake at 400° for 40-45 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts :

CHOCOLATE-PECAN PIE



Chocolate-Pecan Pie image

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

All-purpose flour, for work surface
2 large eggs
1/2 recipe Pie Dough
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 cups pecan halves
4 ounces bittersweet baking chocolate (such as Ghirardelli 60 percent cacao), chopped

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.

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