CHOCOLATE PECAN PIE III
A different flavor - this pecan pie has cocoa in it.
Provided by Ruth
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
- Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g
CHOCOLATE PECAN PIE
Provided by Food Network
Categories dessert
Time 6h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using.
- Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown.
- Preheat the oven to 350 degrees F.
- In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen.
- Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving.
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
RICH CHOCOLATE PECAN PIE
Provided by Emeril Lagasse
Categories dessert
Time 1h15m
Yield (9-inch) pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
- In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
CHOCOLATE PECAN PIE
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
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
Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish. For detailed instructions on pie crust, check out our pie guide.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
- While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
- Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
- Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
- In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 58 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 237 milligrams, Sugar 41 grams, TransFat 1 gram
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
CHOCOLATE PECAN PIE
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
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
PECAN CHOCOLATE PIE
Mixing up this pie is so simple. Chock-full of nuts and chocolate chips, this sweet treat is the perfect ending to the meal.-Lori Blevins, Douglasville, Georgia
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the sugar, flour and eggs. Add the butter; mix well. Fold in chocolate chips and pecans. Pour into pastry shell. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges begin to crack. Cool on a wire rack. Garnish with whipped cream and miniature chips. Store in the refrigerator.
Nutrition Facts :
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.
WHITE CHOCOLATE PECAN PIE
Make and share this White Chocolate Pecan Pie recipe from Food.com.
Provided by Divinemom5
Categories Pie
Time 1h5m
Yield 1 9-inch pie
Number Of Ingredients 10
Steps:
- Combine butter,sugar,and corn syrup,cook over low heat,stirring constantly until sugar dissolves.
- Let cool slightly.
- Add chopped nuts and next 3 ingredients,mix well.
- Pour into pie shell.
- Sprinkle with 2/3 of chopped wite chocolate.
- Top with pecan halves.
- Bake at 325 degrees for 50-55 minutes or until set.
- Cover with aluminum foil last 10 minutes of baking to prevent over-browning.
- Cool on wire rack.
- Put remaining chocolate in small,heavy duty zip lock bag.
- Place bag in hot water until chocolate melts (make sure bag is sealed!) Snip small hole in corner of bag,drizzle chocolate over pie.
Nutrition Facts : Calories 4549.4, Fat 303.2, SaturatedFat 91.9, Cholesterol 568.8, Sodium 2282.9, Carbohydrate 443.5, Fiber 20.4, Sugar 254.8, Protein 51.1
CHOCOLATE PECAN PIE
Provided by James Beard
Categories Chocolate Nut Dessert Bake Thanksgiving Pecan Fall House & Garden Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Butter an 8" pie tin with the softened butter and press in the chopped nuts.
- Combine the syrup, eggs, salt and vanilla and beat well. Melt the chocolate bits over hot water and add them slowly to the syrup mixture, stirring constantly. Pour into the pie shell and sprinkle with coarsely broken pecans. Bake in a 350°F. oven for 25-30 minutes. Serve with vanilla-flavored whipped cream.
BASIC PECAN PIE RECIPE BY TASTY
It wouldn't be Thanksgiving without classic pecan pie on the dessert table! Our recipe uses the classic (and foolproof) Tasty pie crust to envelop the sweet and nutty filling.
Provided by Chris Salicrup
Categories Desserts
Time 2h10m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust: Sift the flour and salt together into a large bowl.
- Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to coax the large chunks of butter to the surface.
- Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
- Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
- Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
- Preheat the oven to 350°F (180°C).
- Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Start to roll out the dough, turning every few rolls.. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish. Trim any excess dough around the sides, then crimp the edges in a decorative pattern.
- Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 9. Bake for 15 minutes, until lightly golden brown.
- Make the filling: In a large bowl, whisk together 1½ cups (185 G) pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
- Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining ½ cup (62 G) pecans in concentric circles on top.
- Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
- Slice and serve the pie chilled or at room temperature.
- Enjoy!
Nutrition Facts : Calories 311 calories, Carbohydrate 53 grams, Fat 7 grams, Fiber 4 grams, Protein 8 grams, Sugar 28 grams
JACK DANIEL'S CHOCOLATE PECAN PIE
A recipe I found a few years ago that is a favorite among friends and guests. I have made it without the Jack Daniel's and it has been equally appreciated.
Provided by Connie C.
Categories Pie
Time 40m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl combine the eggs, sugar, butter, syrup, vanilla, and Jack Daniel's whiskey. Mix well. Sprinkle the chocolate chips over the bottom of the unbaked pie shell. Cover the chips with pecan halves starting around the outside edge and working your way in towards the center, with the pecans. Pour the filling over the chips and pecans. Pecans will rise to the top during baking. If they flip over after pouring in the filling, turn them so they are turned the same way and will "look pretty." (as my ggmother used to say) Bake at 375 degrees for 35-40 minutes, or until a knife inserted about halfway from the center to the edge comes out clean. You may want to cover the pie crust edge with aluminum foil or a ring to keep from browning too much.
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