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.
BITTERSWEET CHOCOLATE PECAN PIE
Treat your family with this bittersweet chocolate pecan pie made using Pillsbury™ pie crust - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat sugar, corn syrup, flour, bourbon, butter, vanilla and eggs with wire whisk. Stir in pecans and melted chocolate. Pour into crust-lined pie plate.
- Bake 48 to 50 minutes or until set. Cool completely on cooling rack, about 2 hours.
Nutrition Facts : Calories 627, Carbohydrate 71 g, Fat 7, Fiber 3 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 239 mg
DARK CHOCOLATE PECAN BARS
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield About 24 bars
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse the pecans in a food processor until finely ground. Add the flour, granulated sugar and salt and pulse to combine. Add the cold butter and pulse until the dough starts clumping together (it will still be crumbly). Transfer to the baking dish and press into an even layer with your fingers. Bake until golden brown and set, 25 to 30 minutes.
- Meanwhile, make the topping: Whisk the corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla and salt in a large bowl until smooth, then stir in the pecans.
- Spread the topping over the warm crust and sprinkle evenly with the chocolate. Return to the oven and bake until the top is set and no longer jiggly, 25 to 30 minutes. Transfer to a rack and let cool completely in the pan. Remove and cut into diamonds or squares.
BITTERSWEET CHOCOLATE PECAN PIE
Not your usual pecan pie. A rich layer of bittersweet chocolate balances the sweetness of this pie. Chocked full of pecans for a decadently satisfying filling. Be sure to use a high quality bittersweet chocolate which is 60 - 70 % cacao for this pie. Cook time reflects baking pie dough and cooling. From the November 2007 issue of Gourmet Magazine.
Provided by Bev I Am
Categories Pie
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F with rack in center of oven.
- Melt chocolate in a metal bowl set over barely simmering water, stirring.
- Remove from heat.
- Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) 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, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
- Cool pie on a rack to warm or to room temperature.
- Serve with whipped cream.
- Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.
Nutrition Facts : Calories 434.8, Fat 27.1, SaturatedFat 4, Cholesterol 79.3, Sodium 485.1, Carbohydrate 46.6, Fiber 3.2, Sugar 18.2, Protein 6
TEXAS PECAN AND CHOCOLATE PIE
Categories Chocolate Egg Nut Dessert Bake Christmas Thanksgiving Pecan Fall Spring Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- For crust:
- Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
- Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
- For filling:
- Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
- Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
- Cool pie completely on rack.
CHOCOLATE PECAN PIE
Make and share this Chocolate Pecan Pie recipe from Food.com.
Provided by Spyder-man
Categories Pie
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Place cookie sheet in the oven to preheat it.
- In a bowl beat together corn syrup, sugar, margarine, vanilla and eggs.
- In the bottom of the pie crust, arrange pecans as neatly as you can and sprinkle chocolate chips over the top of them.
- Pour syrup mixture on top slowly so as not to disturb the pecans to much or move the chips much.
- Place the pie on the preheated cookie sheet bake for about 1 hour checking after 45 minutes since ovens vary.
- Pie is done when a deep golden brown and filling is "set".
- Remove from oven and cool completely!
- Store in refrigerator.
CHOCOLATE PECAN PIE II
This is a favorite for the chocolate pecan lovers at our house!
Provided by Carol
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
- Add the chocolate chips and pecans; mix well and pour into pie crusts.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Nutrition Facts : Calories 785.1 calories, Carbohydrate 94 g, Cholesterol 123.5 mg, Fat 44.8 g, Fiber 4.5 g, Protein 8.9 g, SaturatedFat 16.4 g, Sodium 377.9 mg, Sugar 49.4 g
CHOCOLATE-PECAN PIE
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando shares his recipe for chocolate-pecan pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9 1/2-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
- Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes 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
CHOCOLATE PECAN PIE
Very decadent, rich and delicious. I often make this for entertaining at Christmas. Nice with a little dollop of whipped cream.
Provided by conniecooks
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended.
- Stir in pecans.
- Pour into pastry shell.
- Bake at 350°F for 50 - 60 minutes or until knife inserted halfway between the edge and centre comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 508.6, Fat 33, SaturatedFat 10, Cholesterol 86.9, Sodium 167.8, Carbohydrate 55, Fiber 5, Sugar 19.6, Protein 7.3
BITTERSWEET CHOCOLATE SILK PIE
Make and share this Bittersweet Chocolate Silk Pie recipe from Food.com.
Provided by Ashley U
Categories Pie
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, combine flour and salt.
- Using medium side of box grater (side used to shred carrots), grate cold butter into flour, tossing frequently.
- Cut shortening into chunks.
- Using a pastry blender, cut shortening into flour until pea-sized clumps form.
- Using fork to toss flour, stir in ice water until dough just starts to form.
- Press dough into smooth, flat disc.
- Wrap disc in plastic and refrigerate at least 1 hour.
- On lightly floured surface, roll dough out to 13-inch circle.
- Transfer dough to 9-inch pie plate.
- Trim overhanging dough to 1 inch; roll and crimp overhang to make decorative edge.
- Refrigerate pie shell for 30 minutes.
- Place rack in center of oven and preheat to 400°.
- Prick chilled pie shell all over with fork.
- Line pie shell with foil; place pie weight or dry beans or rice in shell.
- Bake for 20 minutes; remove foil and weights and bake for 10-15 minutes more, until pie shell is golden.
- Let pie shell cool for 15 minutes before filling with chocolate mixture.
- In small saucepan, heat cream and sugar together over medium high heat, stirring until sugar dissolves.
- Bring mixture to a boil.
- Turn off heat; stir in chocolate until melted and smooth.
- Stir in butter until melted and smooth.
- Scrape chocolate mixture into 4 1/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment.
- Let chocolate mixture stand until just warm, about 20 minutes.
- Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm.
- With mixer running at medium speed, begin pouring egg beaters down side of bowl in slow, steady stream. This will take 2 minutes.
- Continue to beat for a few more minutes, until mixture just begins to thicken around the outside edge of bowl and becomes paler in color.
- Pour mixture into prepared pie shell and refrigerate for at least 4-6 hours.
- Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes, in heavy-duty mixer and 5 minutes with hand-held mixer.
- Mound whipped cream onto chilled pie.
- Garnish with chocolate curls.
Nutrition Facts : Calories 602.1, Fat 51.2, SaturatedFat 30.2, Cholesterol 151.5, Sodium 104, Carbohydrate 34.2, Fiber 0.5, Sugar 17.4, Protein 3.7
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
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.
CHOCOLATE PECAN PIE IV
This is a very simple pie to make and it is very nutty and chocolate-y.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
- With hand beater, beat eggs, sugar, salt, chocolate mixture and corn syrup. Stir in pecans and pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.
Nutrition Facts : Calories 517.2 calories, Carbohydrate 62.5 g, Cholesterol 90.1 mg, Fat 30.4 g, Fiber 3.3 g, Protein 6 g, SaturatedFat 10.4 g, Sodium 370.1 mg, Sugar 28.4 g
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