Showsthe Chewrecipesthanksgiving Chocolate Pecan Piecake Carla Hall
CHOCOLATE BLISS PECAN PIE
Here's a rich, chocolatey pie to serve on the weekend when special friends come to dinner.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Coarsely chop 4 of the chocolate squares; set aside. Line 9-inch pie plate with pie crust as directed on package.
- Microwave remaining 4 chocolate squares and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- Brush bottom of pie crust with small amount of the beaten eggs. Add remaining beaten eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and pecans; mix well. Pour into pie crust.
- Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.
Nutrition Facts : Calories 596.3 calories, Carbohydrate 67.8 g, Cholesterol 77.4 mg, Fat 36.5 g, Fiber 5 g, Protein 8 g, SaturatedFat 10.8 g, Sodium 191 mg, Sugar 32.8 g
CHOCOLATE PECAN PIE CAKE
Make and share this Chocolate Pecan Pie Cake recipe from Food.com.
Provided by Kikimony
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- For the first part: Lightly grease the sides only of a 10x13 pan.
- Mix the first 3 ingredients and place in pan, bake for 20 minutes at 350; let cool.
- Then mix together the remaining ingredients.
- Pour over baked layer and bake 45 minutes at 325 (reduced temp from above).
- If center is not set by then, turn off oven and leave in for 15 minutes; remove and let cool.
Nutrition Facts : Calories 661.6, Fat 34.8, SaturatedFat 6.8, Cholesterol 62.9, Sodium 405, Carbohydrate 88.1, Fiber 3.5, Sugar 49.8, Protein 6.8
CHOCOLATE-PECAN PIE CHEESECAKE
Chocolate? Yes, please. Pecan pie? Don't mind if I do! Cheesecake? Love some! Finally, you'll see how it feels to please all the people, all the time.
Provided by My Food and Family
Categories Dairy
Time 6h30m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Use pulsing action to blend 2 cups nuts in blender until finely ground; mix with 1 Tbsp. flour, 1/4 cup sugar and half the butter. Press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, 1/2 cup of the remaining sugar and vanilla in large bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended. Pour cream cheese mixture over crust. Bake 25 min.
- Meanwhile, toss chocolate and remaining nuts with remaining flour in large bowl until evenly coated. Beat corn syrup and remaining sugar, butter and eggs in medium bowl with whisk until blended. Add to nut mixture; mix well.
- Spoon nut mixture gently over cheesecake. Bake 35 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 380, Fat 30 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 90 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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