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
CHOCOLATE PECAN PIE
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
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
DARK CHOCOLATE PECAN PIE
Make and share this Dark Chocolate Pecan Pie recipe from Food.com.
Provided by hauckster
Categories Pie
Time 4h45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE DOUGH: In a food processor, combine the 2 cups of flour with the sugar and salt; process to mix. Add the butter to the dry ingredients and process until the largest pieces of butter are the size of peas. With the machine on, slowly pour in the ice water and process just until it's incorporated. Transfer the dough to a bowl and knead a few times. Pat the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate the dough until firm, at least 1 hour or overnight.
- Let the dough soften slightly. On a floured work surface, roll out the dough to a round, about 1/8 inch thick. Roll the dough onto the rolling pin and unroll it over a 9-inch glass pie plate. Press the dough into the pie plate, being careful not to stretch it. Using scissors, trim the overhang to 1 1/2 inches. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell until firm, at least 30 minutes.
- Preheat the oven to 375°. Prick the chilled pie shell all over with the tines of a fork. Line the shell with foil and fill with dried beans or pie weights. Fold the foil over the weights so the side of the pie shell is exposed. Bake the shell for 25 minutes, or until the side and rim are golden. Carefully remove the foil and continue baking the shell until the bottom is beginning to brown, about 15 minutes longer. Reduce the oven temperature to 350°.
- MAKE THE FILLING: Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe glass bowl, melt the butter with the chocolate in a microwave oven. Stir until blended and smooth. Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla and kosher salt, then stir in the pecans.
- Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center. Let the pie cool completely.
Nutrition Facts : Calories 618.8, Fat 38.6, SaturatedFat 16.4, Cholesterol 140.3, Sodium 182.6, Carbohydrate 65.1, Fiber 2.6, Sugar 23.4, Protein 7.5
BITTERSWEET CHOCOLATE PECAN PIE
Here we've taken pecan pie above and beyond its usual corn-syrupy incarnation. A layer of bittersweet chocolate adds richness to the dessert while simultaneously balancing its sweetness. And an abundance of pecans makes for a supremely satisfying filling.
Provided by Ruth Cousineau
Categories Chocolate Egg Dessert Bake Thanksgiving Pecan Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F with rack in middle.
- Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
- Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
- Spread chocolate in bottom of pie shell 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 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.
CHOCOLATE PECAN PIE
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
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.
CHOCOLATE PECAN PIE
Provided by Marian Burros
Categories dessert
Time 1h15m
Yield 8 or 9 servings
Number Of Ingredients 9
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.
VELVETY CHOCOLATE BUTTER PECAN PIE
Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. -Helen Fields, Springtown, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 784 calories, Fat 49g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 493mg sodium, Carbohydrate 88g carbohydrate (52g sugars, Fiber 4g fiber), Protein 8g protein.
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4.7/5 (19)Category PieCuisine AmericanTotal Time 5 hrs
- After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
- On a floured work surface, roll out one of the discs of chilled dough (you can freeze the 2nd for later use, see note). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.* Tuck it in with your fingers, making sure it is smooth. Flute or crimp the edges of the crust. No need to pre-bake the crust.
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- Heat oven to 350°F. Prick bottom and sides of pie crust with fork. Press heavy-duty aluminum foil onto bottom and around side of pie crust; fill with uncooked rice or beans. Bake 10 minutes; remove foil and rice. Bake additional 7 minutes or until pale golden brown. Cool on wire rack.
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