MEXICAN CHOCOLATE PECAN PIE
Provided by Marcela Valladolid
Time 2h42m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
- In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
- Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.
CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
MEXICAN CHOCOLATE PECAN PIE
We added coffee-flavored liqueur and Mexican chocolate for a little south-of-the-border twist on a Southern classic.
Provided by Yvette Marquez
Categories Dessert
Time 5h
Yield 8
Number Of Ingredients 14
Steps:
- For Pie Crust: In food processor, place 1 1/4 cups flour, the sugar and 1/8 teaspoon salt; cover and process until combined. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses. Add the egg, and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Place dough on work surface; form dough into thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- On lightly floured work surface, roll dough into 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in bottom and up side of pie plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
- For Pie Filling: Move oven rack to lowest position. Heat oven to 350°F.
- In small microwavable bowl, microwave chocolate and butter uncovered on High 1 to 2 minutes, stirring occasionally, until melted and smooth. Set aside.
- In medium bowl, stir together corn syrups, 3 eggs and 1/2 teaspoon salt.
- Gradually add melted chocolate and coffee-flavored liquor to filling mixture.
- Pour filling into prepared crust; arrange pecans in even layer over filling. Place pie plate on cookie sheet with sides.
- Bake 50 to 60 minutes, rotating halfway through bake time, just until set (filling should jiggle slightly when pie plate is tapped). Cool completely on cooling rack, at least 4 hours, before serving.
Nutrition Facts : ServingSize 1 Serving
MAYAN CHOCOLATE PECAN PIE
This started off as a regular pecan pie for Thanksgiving Day. But it's evolved into something extra special. -Chris Michalowski, Dallas, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Sprinkle chopped pecans and chocolate chips into pastry shell. In a small bowl, whisk the eggs, sugar, corn syrup, butter, liqueur, pepper and vanilla. Pour into pastry; arrange pecan halves over filling., Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 590 calories, Fat 30g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 190mg sodium, Carbohydrate 81g carbohydrate (45g sugars, Fiber 2g fiber), Protein 6g protein.
MEXICAN CHOCOLATE PECAN PIE
Provided by Marcela Valladolid
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the crust: Spray a 9-inch pie dish with cooking spray.
- Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
- Preheat the oven to 350 degrees F.
- For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
- Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.
MAYAN CHOCOLATE PECAN PIE
From Simple & Delicious magazine, this pecan pie has the interesting additions of dark chocolate, coffee liqueur, and ground ancho pepper. I haven't tried it yet, but it sounds fascinating! Prep time doesn't include cooling time.
Provided by Halcyon Eve
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Sprinkle chopped pecans and chocolate chips over bottom of pastry shell.
- In a small bowl, whisk eggs, sugar, corn syrup, butter, coffee liqueur, pepper, and vanilla together until well combined. Pour over pecans and chocolate chips in shell.
- Arrange pecan halves over top of pie.
- Bake at 350° F for 55-60 minutes or until set. Cool on a wire rack.
- Refrigerate any leftover pie.
Nutrition Facts : Calories 571.9, Fat 29.2, SaturatedFat 7.3, Cholesterol 87, Sodium 228.5, Carbohydrate 77.3, Fiber 3.3, Sugar 43.4, Protein 6
MAYAN HOT CHOCOLATE
Remember the movie Chocolat where Juliette Binoche adds chili to the drink? Well, this is one recipe for a spiced hot chocolate.
Provided by Missy Wombat
Categories Beverages
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Add chili pepper to 2 cups boiling water.
- Cook until liquid is reduced to 1 cup.
- Remove chili pepper; strain for stray seeds, and set aside.
- In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick.
- Heat over medium flame until bubbles appear around the edge.
- Reduce heat to low.
- Add chocolate and sugar or honey.
- Whisk occasionally until chocolate is melted and sugar dissolves.
- Turn off heat.
- Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts.
- Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong.
- If chocolate is too thick, thin with a little more milk.
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.
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