Chocolate Pecan Pie Ii Recipes

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CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

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

4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans

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



Chocolate Pecan Pie image

When you just need to indulge, pick pie, pecans and chocolate. You won't be disappointed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Steps:

  • Heat oven to 375°F.
  • In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
  • Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Nutrition Facts : Calories 630, Carbohydrate 76 g, Cholesterol 105 mg, Fiber 3 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 350 mg

CHOCOLATE PECAN PIE II



Chocolate Pecan Pie II image

What better way to combine chocolate and pecans!

Provided by JJOHN32

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch single crust pie
2 cups semisweet chocolate chips
3 eggs
⅛ teaspoon salt
⅔ cup packed brown sugar
1 ½ cups chopped pecans
12 pecan halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
  • In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
  • Bake for 25 to 30 minutes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 38.3 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 11.3 g, Sodium 189.2 mg, Sugar 41.8 g

CHOCOLATE PECAN PIE II



Chocolate Pecan Pie II image

This is a favorite for the chocolate pecan lovers at our house!

Provided by Carol

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 10

2 (9 inch) unbaked pie crust
4 eggs, beaten
¾ cup white sugar
¼ cup packed brown sugar
1 tablespoon all-purpose flour
½ cup butter, softened
1 cup light corn syrup
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
  • Add the chocolate chips and pecans; mix well and pour into pie crusts.
  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 785.1 calories, Carbohydrate 94 g, Cholesterol 123.5 mg, Fat 44.8 g, Fiber 4.5 g, Protein 8.9 g, SaturatedFat 16.4 g, Sodium 377.9 mg, Sugar 49.4 g

TONY'S CHOCOLATE PECAN PIE



Tony's Chocolate Pecan Pie image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 14

3 tablespoons butter, melted
3 eggs, beaten
3/4 cup brown sugar
2 tablespoons flour
1 teaspoon vanilla extract
3/4 cup dark corn syrup
3 tablespoons bourbon liquor
1 1/2 cups pecan halves
1/2 cup mini milk chocolate morsels
One 9-inch unbaked pie shell
Homemade Whipped Cream, recipe follows
1 cup heavy cream
4 tablespoons confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.
  • Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
  • Place on a sheet tray and bake for 50 to 60 minutes.
  • When ready to serve top with a dollop of Whipped Cream.
  • Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

DECADENT CHOCOLATE PECAN PIE



Decadent Chocolate Pecan Pie image

Try this luscious variation of a classic pecan pie for a memorable end to your holiday meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 10 servings

Number Of Ingredients 12

1 refrigerated pie crust (from 15-ounce package)
1 cup semi-sweet chocolate chips
3 tablespoons milk
4 eggs
3 tablespoons butter, melted
2 teaspoons McCormick® Pure Vanilla Extract
1 cup dark corn syrup
1 cup sugar
1/2 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Allspice, Ground
1/4 teaspoon salt
1 1/2 cups pecan halves

Steps:

  • 1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
  • 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
  • 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
  • 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Provided by Marian Burros

Categories     dessert

Time 1h15m

Yield 8 or 9 servings

Number Of Ingredients 9

1 deep 9-inch crust, or one 10-inch crust
2 ounces unsweetened chocolate
2 ounces of butter
4 large eggs
3/4 cup sugar
1 1/4 cups dark corn syrup
1 teaspoon vanilla
2 1/2 tablespoons dark rum
8 ounces pecan halves

Steps:

  • Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
  • Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
  • Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
  • Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.

KENTUCKY CHOCOLATE PECAN PIE



Kentucky Chocolate Pecan Pie image

This is our Test Kitchen's version of the regional classic. The chocolate pecan pie is infused with Kentucky bourbon.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-8 servings.

Number Of Ingredients 14

3 large eggs
2 large egg yolks
3/4 cup packed brown sugar
2/3 cup light corn syrup
1/3 cup butter, melted
2 tablespoons Kentucky bourbon, optional
1 teaspoon vanilla extract
Dash salt
1 cup coarsely chopped pecans or chopped walnuts
1 unbaked pastry shell (9 inches)
1 egg white, lightly beaten
3/4 cup semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup, butter, bourbon if desired, vanilla and salt. Stir in nuts. , Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.

Nutrition Facts : Calories 684 calories, Fat 44g fat (19g saturated fat), Cholesterol 199mg cholesterol, Sodium 282mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

This recipe originated here in Louisville. It is often served during the famous Kentucky Derby, but it's good any other time of year, too!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 10

2 large eggs
1 cup sugar
1/2 cup all-purpose flour
Pinch salt
1/2 cup butter, melted and cooled
1 cup semisweet chocolate chips
1 cup chopped pecans
2 teaspoons vanilla extract
1 unbaked pie shell (9 inches)
Whipped cream

Steps:

  • In a bowl, beat eggs. Gradually add sugar and beat until smooth. Stir in flour, salt and butter. Fold in chips, nuts and vanilla. Pour into the pie shell. , Bake at 350° for 40 minutes or until set and golden brown. Chill for at least 4 hours. Serve with whipped cream.

Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 252mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Make room, pecans. We've added melted chocolate to the usual pecan pie in this Chocolate Pecan Pie! Up the ante on the classic with our Chocolate Pecan Pie.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield Makes 10 servings.

Number Of Ingredients 8

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
2 Tbsp. butter or margarine
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
3 eggs, beaten, divided
1/4 cup packed brown sugar
1 cup light corn syrup
1 tsp. vanilla
1-1/2 cups pecan halves

Steps:

  • Heat oven to 350°F.
  • Chop 4 oz. chocolate coarsely; set aside. Microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted.
  • Line 9-inch pie plate with crust as directed on package; brush bottom with small amount of eggs. Add remaining eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and nuts; mix well. Pour into crust.
  • Bake 55 min. or until knife inserted near center comes out clean. Cool completely.

Nutrition Facts : Calories 510, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Provided by Rose Levy Beranbaum

Categories     Chocolate     Nut     Dessert     Bake     Thanksgiving     Pecan     Fall     Winter     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Flaky Cream Cheese Pie Crust for a 9 1/2-inch tart, prebaked (see below) (11 ounces = 312 grams)
1 1/2 cups pecan halves (5.25 ounces = 150 grams)
1/3 cup (lightly spooned) unsweetened cocoa, preferably Dutch-processed (1 ounce = 30 grams)
4 large egg yolks (2 full fluid ounces = 2.6 ounces = 74 grams)
1/3 liquid cup (lightly greased) Lyle's Golden Syrup (refiner's syrup)*or dark corn syrup (4 ounces = 113 grams)
1/2 cup light brown sugar, packed (3.75 ounces = 108 grams)
4 tablespoons unsalted butter, softened (2 ounces = 57 grams)
1/4 liquid cup heavy cream (2 ounces = 58 grams)
Pinch salt
1 teaspoon vanilla extract (4 grams)
optional: crème fraîche , unsweetened or Bourbon Whipped Cream , unsweetened
Equipment
A 9 1/2-inch fluted tart pan with a removable bottom
*Refiner's syrup adds a special mellow flavor.

Steps:

  • Make the dough for the Flaky Cream Cheese Pie Crust . Roll, shape, and prebake it as follows:
  • Roll the Dough
  • Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 12-inch circle, for a 9 1/2-inch tart pan, or 12 1/2 inches for a 10-inch tart pan.
  • Shape the Dough
  • Use an expandable flan ring or a cardbard template and a sharp knife as a guide to cut the circle. Transfer the dough to the pan by rolling it around the rolling pin, by slipping your hands underneath it, palm sides down, and lifting it into the pan, or by folding it into quarters. Press the dough against the fluted sides of the pan. Turn down the edge about 1/4 inch so that it extends about 1/8 inch above the top of the pan. Using the back edge of a knife blade held on an angle, make decorative marks all around. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
  • Blind Bake the Dough
  • Preheat the oven to 425°F. at least 20 minutes before baking. Set an oven rack at the lowest level. Line the dough with parchment, pleating it as necessary to fit the pan, or use a large cup-shaped coffee filter. Fill with rice or dried beans, making sure they are pushed up well against the sides of the liner. Place it in the oven and bake for 20 minutes. Lift out the parchment with the rice or beans and prick the bottom of the tart shell all over with the tines of a fork; if using a sticky or runny filling, prick only halfway through the dough. Return it to the oven for 7 to 10 minutes more or until pale golden brown (5 minutes for a partially prebaked crust). Check after 3 minutes and prick again if the upper layer of dough bubbles up.
  • Preheat the oven to 350°F. at least 15 minutes before baking.
  • Arrange the pecans, top sides up, in the bottom of the baked crust.
  • In a medium nonreactive saucepan, combine the cocoa, egg yolks, syrup, brown sugar, butter, cream, and salt. Cook over moderately low heat, stirring constantly with a wooden spoon and without letting the mixture boil, until it is smooth and uniform in color and hot to the touch (115° to 120°F. on a candy thermometer), about 5 minutes. Pour the mixture into a small bowl and stir in the vanilla.
  • Slowly pour the filling over the nuts, coating the upper surface.
  • Place a foil ring on top of the crust to prevent overbrowning and bake for 20 to 25 minutes or until the filling is puffed but still soft enough to shimmy like jelly when moved. Allow the pie to cool completely on a rack about 45 minutes before unmolding it from the pan. Serve with crème fraîche or whipped cream, if desired.
  • Store
  • Room temperature, up to 1 week.
  • Pointers for Success
  • Be sure to check the pie toward the end of the baking time to prevent over-baking and drying the filling.
  • Understanding
  • The filling is brought to a lower temperature than for the nonchocolate version because the acidity of the cocoa would cause coagulation of the egg yolks at a higher temperature. Straining is difficult because of the thickening quality of the cocoa and unnecessary in any case, as the cocoa masks any slight graininess from the eggs.

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From worldrecipes.org


THE BEST RECIPES - CHOCOLATE PECAN PIE II - POPULAR RECIPES
2020-07-15 Preheat oven to 375 degrees F (190 degrees C). Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool. In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes.
From recipesmycafe.blogspot.com


CHOCOLATE PECAN PIE II RECIPE
1 cup semi-sweet chocolate chips 1 cup chopped pecans. Directions. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla. Add the chocolate chips and pecans; mix well and pour into pie crusts. Bake at 350 degrees F (175 degrees C) for 40 to 45 ...
From chocolaterecipes.info


CHOCOLATE PECAN PIE II RECIPE - TEXTCOOK
2 (9 inch) unbaked pie crustccc, 4 eggs, beatenccc, 3/4 cup white sugarccc, 1/4 cup packed brown sugarccc, 1 tablespoon all-purpose flourccc, 1/2 cup butter, softenedccc, 1 cup light corn syrupccc, 1 teaspoon vanilla extractccc, 1 cup semi-sweet chocolate chipsccc, 1 …
From textcook.com


DECADENT CHOCOLATE PECAN PIE RECIPE - CREATIONS BY KARA
Preheat oven to 325°. In a glass bowl in the microwave, melt the butter and chocolate, stirring every 30 seconds till smooth. Whisk in the sugar, brown sugar, and salt till mixture is well combined. Add the eggs and vanilla and whisk till smooth. Spread the chopped pecans in the bottom of the pie crust.
From creationsbykara.com


DOUBLE CHOCOLATE PECAN PIE - CRAZY FOR CRUST
2019-09-20 Instructions. Preheat oven to 425°F. Press the pie crust into the 9” pie plate as directed and chill until ready to fill. Note: make sure to use a 8-9” pie plate for this pie; using anything bigger than 9” will result in a not full pie! Whisk eggs, corn syrup, sugar, butter, salt, and cornstarch in a large bowl.
From crazyforcrust.com


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