Chocolate Pear Pie Recipes

CHOCOLATE-AND-PEAR PIE

Steps:

• For the Crust: Preheat oven to 350°F. In a large bowl (or in a mixer fitted with the paddle attachment), whisk together butter, egg yolk, sugar, and salt until light and fluffy. Stir in flour to combine, then knead mixture with your hands a few times to form a soft, pliable dough.
• Press dough evenly into bottom and up sides of a standard 9-inch pie dish. Refrigerate until firm, at least 20 minutes or, covered, up to 1 day.
• For the Filling: In a large bowl (or mixer fitted with paddle attachment), whisk together butter, 3/4 cup sugar, eggs and egg white, vanilla, salt, 1/4 teaspoon cinnamon, and cocoa until thick and glossy, 1 to 2 minutes. Stir in flour just to combine, then chocolate and ginger.
• Peel, halve, and core pears, then immediately toss in a bowl with lemon juice (to prevent browning). With flat sides facing down, slice pears lengthwise into 1/4-inch thick slices, and fan out slices slightly (like a hand of playing cards) but do not separate. Arrange slices from one half of the pear in a single layer on the bottom of the chilled crust.
• Pour brownie batter into crust, smoothing top with an offset spatula. Arrange remaining sliced-and-fanned pear halves on top of batter. Drizzle with remaining lemon juice from bowl (you should have about 2 teaspoons).
• Stir together remaining 2 teaspoons sugar and 1/4 teaspoon cinnamon; sprinkle evenly over pears. Bake until pie is puffed and set along edges but still slightly wobbly in center, 50 minutes to 1 hour. Let cool on a wire rack until no longer hot, about 30 minutes. Slice and serve warm or at room temperature, with ice cream.

CHOCOLATE PEAR TART

Steps:

• Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
• In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
• Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
• Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
• Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

PEAR CHOCOLATE PIE

Steps:

• Heat oven to 400°F (205°C).
• Combine flour, 5 tbs sugar and salt in large bowl; cut in butter and work until mixture resembles coarse crumbs.
• Stir in enough water with fork just until flour is moistened.
• Shape dough into ball; flatten slightly.
• Roll out ball of dough on lightly floured surface into 12-inch circle.
• Fold into quarters.
• Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
• Trim crust to 1/2 inch from edge of pan.
• Crimp or flute edge.
• Fill unbaked pie crust with dry beans and cook in preheated oven for 15-20 min or until done.
• Bring cream to a boil and mix in chopped chocolate.
• Stir until chocolate melted and the mixture smooth.
• Add vanilla extract.
• Bring water and 5 tbs sugar to a boil and add pears.
• Let simmer for 10 minutes.
• Slice pears.
• Line the bottom of pie with pears, cover with chocolate cream.
• Let cool completely before serving.
• Note: with the remaining pastry dough you could shape leavs or hearts to decorate the finished pie.

CHOCOLATE PEAR PIE

Steps:

• Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan.
• In a large bowl blend liqueur and cornstarch until smooth. Peel pears, cut in half lengthwise and slice into 1/2 in slices. Add them to bowl. Grate 2 tsp orange zest and add to bowl. Squeeze 2 tbs orange juice and add to bowl. Add chocolate chips and mix gently to combine. Pour mixture into pastry lined pan.
• On a lightly floured surface, unfold remaining pastry; roll out to make a 12 in round. Center pastry on top of pie filling. Pinch pastry to seal then fold edges under, flush with pan rim; pinch to flute the rim. Cut a few slits on top of pie decoratively. Sprinkle sugar evenly over pastry. Bake until crust is richly browned, 55-60 minutes.
• Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.

PEAR AND CHOCOLATE TART

Steps:

• Place the water and lemon juice in a saucepan. Peel the pears, cut them in half and core them. As each is peeled and cored, place it in the saucepan, just covered with water.
• Add one-half cup of the sugar, bring to a simmer and cook gently about 10 minutes, until the pears are just tender. Drain the pears and place them on several thicknesses of paper towel to continue draining.
• Melt the chocolate over hot water or in a microwave oven. Beat in the butter a tablespoon at a time, then beat in the eggs.
• Mix one-third cup of the hazelnuts or almonds with the flour and the remaining sugar and stir into the chocolate mixture.
• Preheat oven to 350 degrees.
• Sprinkle the remaining hazelnuts or almonds over the bottom of the baked tart shell. Cut each pear half into four thick slices and arrange the slices close together in the tart shell. Spread the chocolate mixture over the pears.
• Bake 30 minutes. Serve warm or cooled to room temperature with whipped cream on the side.