Tipsy Chocolate Pecan Pie Recipes

CHOCOLATE PECAN PIE

Steps:

• Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
• When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
• Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
• Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
• Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
• Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
• Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
• Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
• The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

TONY'S CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.
• Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
• Place on a sheet tray and bake for 50 to 60 minutes.
• When ready to serve top with a dollop of Whipped Cream.
• Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

CHOCOLATE PECAN PIE I

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.

DECADENT CHOCOLATE PECAN PIE

Steps:

• 1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
• 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
• 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
• 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

CHOCOLATE PECAN PIE

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.

CHOCOLATY PECAN PIE

Steps:

• In a large bowl, combine the eggs, corn syrup, sugar, chips, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. , Bake at 350° for 50-55 minutes or until knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.

VELVETY CHOCOLATE BUTTER PECAN PIE

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.

TIPSY RAISIN PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Toss together raisins, pecans and flour in a medium size bowl until raisins and pecans are well coated with flour.
• Beat together butter and brown sugar in a large bowl until well blended (I use my stand mixer).
• Add divided egg yolks, one at a time, beating well after each addition.
• Add 2 tablespoons whiskey, vinegar, cinnamon, nutmeg and allspice; blend well. Stir in raisin & nut mixture and set aside.
• Beat egg whites and salt in a medium size bowl with an electric mixer at high speed until soft peaks form (I use my stand mixer for this also).
• Fold whites into raisin & nut mixture. Pour into pie crust.
• Bake for 35 minutes or until slightly puffed and set.
• Serve warm or at room temperature with Spiked Whipped Cream, if desired.
• To make Spiked Whipped Cream: Beat together one cup heavy cream, 2 tablespoons sugar and 2 teaspoons whiskey in a medium size bowl until soft peaks form.

EASY CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• Melt margarine with chocolate squares.
• In a large bowl, stir together eggs, corn syrup, sugar, chocolate mixture, and vanilla until well blended. Stir in pecans. Pour into pie shell.
• Bake for 50-55 minutes or until knife inserted halfway between center and edges comes out clean. Cool and serve.