DARK CHOCOLATE BUTTERMILK PECAN PIE
Since the first time I put this together four years ago, it now is a must for all our family gatherings. When I pull it out of the oven, I sprinkle a handful of leftover dark chocolate chips on top.
Provided by ashleyhas2manydogs
Categories Desserts Pies Pecan Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Mix sugar, flour, and salt together in a bowl.
- Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
- Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 43.3 g, Cholesterol 70.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 236.2 mg, Sugar 20.1 g
DARK PECAN PIE - VIRGINIAN HOSTESS STYLE
This is a very fine dark pecan pie, its chess pie custard looks similar to commercial pies. This was adapted from a recipe in The TOH Cookbook, but any good Virginian must improve the appearance of her pie by placing perfect pecan halves in a decorative pattern on top of the chopped pecan filling. The pie took me 60 minutes in total baking time.
Provided by KateL
Categories Pie
Time 50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Sort through pecan halves and fill 1/2 cup with perfect pecan halves, and reserve until ready to put pie in oven.
- Preheat oven to 350 degrees Fahrenheit.
- Chop 1 cup of pecan halves or pecan pieces in food processor on pulse setting, and set aside.
- In a medium bowl, lightly beat eggs.
- Stir in the corn syrup, sugar, butter, vanilla and salt.
- Add the chopped pecans to the chess pie mixture and mix well.
- Pour chess pie mixture into unbaked pie shell.
- Top filling with perfect pecan halves.
- Cover pie edges loosely with foil.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Remove foil. Bake 20 minutes or longer or until a knife inserted near the center comes out clean. (That took me an additional 10 minutes.).
- Cool on a wire rack.
- Store in the refrigerator.
Nutrition Facts : Calories 462.2, Fat 25.6, SaturatedFat 5.4, Cholesterol 87, Sodium 263.5, Carbohydrate 57.4, Fiber 2.6, Sugar 24.4, Protein 5.5
BOURBON PECAN PIE
This bourbon-scented pecan pie from Vallery Lomas is great for Thanksgiving-or throughout the fall.
Provided by Vallery Lomas
Yield Makes one 9-inch pie
Number Of Ingredients 17
Steps:
- Add the flour, sugar, and salt to the bowl of a food processor, or a large bowl if using a pastry blender. Pulse or whisk until the mixture is combined.
- Add the butter and pulse until most of the butter is broken into pea-size pieces, about 15 pulses. There will be some larger pieces of butter, and that's a good thing. If using a pastry blender, blend the butter until it's pea size.
- Add the cold water and vinegar to a cup and pour the liquid over the crumbly flour-butter mixture. Pulse until it looks like tiny clumps (like space dots ice cream), and there are no large pockets of flour. If using a pastry blender, use a large rubber spatula for this step, folding until no large pockets of flour remain.
- Tip the mixture onto your work surface and use a light touch to gather the dough together and pat it down until it's about 1 inch thick. Fold the dough in half, then pat it back down to a 1-inch block. Repeat twice, then pat and gather the dough into 2 round discs, smoothing the sides so they aren't dry and crumbly. Wrap the discs tightly in plastic and let them rest in the refrigerator for at least 30 minutes, and up to 3 days.
- When ready to par-bake the pie crust, preheat oven to 350°F. On a lightly floured surface, roll out one disc of pie dough to an 11-inch circle, and transfer it to a 9-inch pie plate. Fit the dough into the pie plate, trimming any edge overhang that's greater than 1 inch.
- Prick the dough all over with the tines of a fork. Fit a piece of aluminum foil or parchment paper on the crust, leaving enough overhang so that you use the edges to lift it out later. (I like to use foil because I can easily cover the edges to prevent them from cooking too quickly, but parchment paper works, too.) Fill with pie weights or dried beans so the dough holds its shape and doesn't puff up.
- Bake on the middle rack until the bottom of the crust is dried out, about 20 minutes. You know it's ready if, when you lift out the foil or parchment, it doesn't stick. Carefully remove the pie crust from the oven by sliding it out and holding it from the bottom, so that you don't disturb the sides or edges of the crust (best to use two oven mitts). Carefully remove the parchment paper or foil and the pie weights or beans. Set the pan on a cooling rack for the crust to cool.
- In a large bowl, whisk together the eggs, melted butter, cornmeal, vanilla, and salt.
- Combine the cane syrup, sugars, and bourbon in a medium saucepan set over medium heat. Use a wooden spoon or whisk to stir continually. When the syrup starts to boil, cook an additional 2 minutes, then remove the pan from the heat.
- Use one hand to continually whisk the egg mixture and use the other hand to slowly pour one-third of the hot syrup into the egg mixture. Continually whisking tempers the eggs so they can be heated without scrambling. Pour the egg mixture into the saucepan with the syrup, continuing to whisk constantly. Stir in the pecans and set aside for 30 minutes to let the syrup mixture cool.
- If you've turned the oven off, preheat to 350° and place a rack in the middle of the oven.
- When the syrup is at room temperature, pour it into the par-baked pie crust and bake until the center of the pie is just set and doesn't jiggle, and a knife inserted into the center comes out clean, 50 to 55 minutes.
- Remove the pie from the oven and let cool on a wire rack for at least 2 hours so the filling can firm up. Slice and serve.
PRALINE PECAN PIE A LA VIRGINIA HOSPITALITY
This is a tasty pecan chess pie, but its custard is the color and taste of pralines, and it is a little less intense than Dark Pecan Pie - Virginia Hostess Style (although DH prefers the "dark" version). This recipe came from Virginia Hospitality by the Junior League of Hampton Roads. It took my pie 60 minutes in the oven. Be sure to put pie pan on pizza pan to catch any spillage. I added the perfect pecan halves just before baking; they improve the look of the pie for entertaining. I learned through ZWT5 that the French created the PECAN PIE after settling in New Orleans and being introduced to the pecan by the Natives, so it is considered a Creole dish.
Provided by KateL
Categories Dessert
Time 50m
Yield 1 9-inch pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Sort through pecans to select 1/2 cup of perfect pecan halves. Set aside until pie is otherwise ready for the oven.
- Preheat the oven to 400 degrees Fahrenheit.
- Mix corn syrup, sugar, milk, lightly beaten eggs, flour, vanilla, and salt and mix well.
- Stir in chopped pecans. Mix well.
- Pour into unbaked pie shell. Create decorative pattern with perfect pecan halves.
- Place pie on pizza pan to catch drips. Bake at 400 degrees Fahrenheit for 10 minutes.
- Reduce heat to 300 degrees Fahrenheit and bake for 30 minutes or until firm in the middle.
- Cool on wire rack.
- Refrigerate.
Nutrition Facts : Calories 517.6, Fat 24.1, SaturatedFat 4.2, Cholesterol 50.8, Sodium 195.7, Carbohydrate 74.5, Fiber 2.8, Sugar 37.3, Protein 6.1
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