ULTIMATE CHOCOLATE CHUNK PECAN PIE
Our family hosts an annual barn party for our close friends, complete with a pie cook-off. A few years ago, this recipe won first prize! -Janice Schneider, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling., In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly., In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top., Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.
Nutrition Facts :
TRIPLE CHOCOLATE CHUNK PECAN PIE
Make and share this Triple Chocolate Chunk Pecan Pie recipe from Food.com.
Provided by Barenakedchef
Categories Pie
Time 1h35m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 17
Steps:
- For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 3/4 cup flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
- Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten the dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
- Remove dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into a 9-inch pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 15 minutes.
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove pie pan from refrigerator and trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate until firm, about 15 minutes.
- Remove pie shell from refrigerator and press a doubled 12-inch piece of aluminum foil inside the pie shell, and fold the edges of the foil to shield the fluted edges. Evenly distribute 2 cups of ceramic or metal pie weights over foil. (you can also use dried beans or pennies if you have no pie weights). Bake on rimmed baking sheet for 15 minutes. Carefully, remove foil and weights by gathering sides of soil and pulling up and out. Place pie shell back into the oven and continue baking until lightly golden brown, about 5 to 10 minutes more. Remove from oven, and set aside while preparing the filling.
- Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
- In a medium heatproof bowl set in skillet of water maintained at just below simmer, melt butter. Remove bowl from skillet; mix in sugar and salt until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
- Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.
Nutrition Facts : Calories 612.5, Fat 37.9, SaturatedFat 16.3, Cholesterol 84, Sodium 343.5, Carbohydrate 65.5, Fiber 3.2, Sugar 35.9, Protein 6.8
CHOCOLATE CHUNK PECAN PIE
Found this recipe on The King Arthur recipe site. The flavorings mentioned are their recommendations...........choose only 'one'. Use 1/2 teaspoon of any of the three mentioned - OR - just use 2 teaspoons of pure vanilla extract.
Provided by dojemi
Time P1DT1h4m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 17
Steps:
- To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
- Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
- Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
- Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
- Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
- Shape the dough into a rough disk, and transfer it to a well-floured work surface.
- Roll it into a rectangle about 8" x 12".
- Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
- Give it another three-fold, then fold it in half to make a thick square.
- Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
- Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
- While it's warming, preheat the oven to 375°F
- Roll the dough into a 12" to 13" circle.
- Transfer the crust to a 9" pie plate.
- Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
- Refrigerate the crust while you make the filling.
- Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
- Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
- Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
- Pour the batter into the pie crust, then scatter the pecan halves on top.
- Bake the pie for 30 minutes.
- Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
- Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
- Top with ice cream or whipped cream, if desired.
- NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.
PECAN-CHOCOLATE CHIP PIE
Provided by Food Network
Categories dessert
Time 2h20m
Yield 1 (9-inch) pie
Number Of Ingredients 19
Steps:
- Basic Sweet Pie Crust:
- For the Basic Sweet Pie Crust:
- Sift the flour, sugar and salt into a large mixing bowl. Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix.
- Form the dough into 2 disks, and wrap each disk individually in plastic wrap. Refrigerate for at least 1 hour or overnight.
- Roll out and fit into pans and use for pies as desired. Makes 2 (9-inch) pie crusts
- For the pie:
- Roll 1 piece of the pastry out to a thickness of between 1/8 and 1/4-inch and fit into a deep-dish pie pan. Trim the overhang to about 1-inch, then fold pastry overhang inward along the top edge of the pie pan, press, and crimp the top edges decoratively (so that the crust is thicker along the top edge and stands up slightly above the top edge of the pie pan). Place in the refrigerator for at least 30 minutes and up to several hours.
- Preheat the oven to 400 degrees F.
- Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F.
- Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces.
- Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.
- Bake until the filling sets and pastry is nicely browned, usually about 1 hour.
- Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature.
DECADENT CHOCOLATE PECAN PIE
Try this luscious variation of a classic pecan pie for a memorable end to your holiday meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate.
Provided by Food Network
Categories dessert
Time 1h15m
Yield 10 servings
Number Of Ingredients 12
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
A chocolate spin on the classic pecan pie for Thanksgiving. A little yogurt makes a flaky pie crust extra tender and makes the butter taste extra good!
Provided by Alice Medrich
Yield Serves 8 to 10
Number Of Ingredients 14
Steps:
- Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
- Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
- Increase the oven temperature to 400°F and let preheat.
- Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
- Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
- While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
- When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
- Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.
PECAN CHOCOLATE CHIP PIE
To please the chocolate lover and the pecan lover. This pie is great topped with whipped cream and chocolate chips.
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).
- To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
- Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
- To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
- Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
- Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.
Nutrition Facts : Calories 578.5 calories, Carbohydrate 79.9 g, Cholesterol 115.5 mg, Fat 27.6 g, Fiber 2.3 g, Protein 7.6 g, SaturatedFat 13.9 g, Sodium 206.4 mg, Sugar 33.2 g
CHOCOLATE CHIP PECAN PIE
This pie is a treat we've been serving for many years. We have customers who never vary their dessert order from this pie. Many people order it topped with a scoop of vanilla ice cream.-Ruth Aldridge, Durant, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. , Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.
Nutrition Facts : Calories 416 calories, Fat 23g fat (9g saturated fat), Cholesterol 95mg cholesterol, Sodium 199mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CHIP KAHLUA® PECAN PIE
Kahlua®, pecan, and chocolate pie; that is the perfect autumn desert. The chocolate chips don't make it too sweet and add just the right texture to a pecan pie. The Kahlua® tastes better if you let the pie sit for a day or two. This is not just your typical pecan pie. You can substitute Kahlua®-flavored coffee syrup for the Kahlua® liqueur, if desired. Serve warm or at room temperature.
Provided by Drew Sundin
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
- Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
- Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.
Nutrition Facts : Calories 658.5 calories, Carbohydrate 89 g, Cholesterol 85 mg, Fat 31.3 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 10.7 g, Sodium 257.7 mg, Sugar 52.7 g
CHOC CHIP PECAN PIE
An indulgent chocolate and pecan treat with buttery pastry and a gooey filling everybody can get stuck into
Provided by Cassie Best
Categories Dessert
Time 2h25m
Number Of Ingredients 12
Steps:
- First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade is running - the mixture should start to clump together. Tip onto a work surface and bring together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least 20 mins. Heat oven to 200C/180C fan/gas 6.
- Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use the pastry to line a deep, 23cm round fluted tin - mine was about 3cm deep. Press the pastry into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until the sides are set, then remove the parchment and beans and return to the oven for 5 mins until golden brown. Trim the pastry so it's flush with the top of the tin - a small serrated knife is best for this. If there are any cracks, patch them up with the pastry scraps.
- Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.
- Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well combined. Pour half the mixture into the tart case, scatter over half the chocolate chips, then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55 mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before serving.
Nutrition Facts : Calories 773 calories, Fat 50 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 45 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
More about "chocolate chunk pecan pie recipes"
CHOCOLATE CHUNK PECAN PIE RECIPE - COUNTRY LIVING
From countryliving.com
Cuisine AmericanTotal Time 2 hrs 30 minsServings 8Calories 726 per serving
- Using your fingertips, quickly blend in shortening and cold butter until mixture resembles coarse crumbs with butter lumps.
- Sprinkle 1/4 cup ice-cold water over mixture and mix gently until dough begins to come together. (If dough is too dry, add up to 3 more tablespoons water, a tablespoon at a time.) Pat dough into a disk, wrap tightly with plastic wrap, and refrigerate until chilled, about 2 hours or up to 2 days.
CHOCOLATE CHUNK PECAN PIE | VERY BEST BAKING
From verybestbaking.com
Servings 8Category Pies & Tarts
CHOCOLATE CHUNK PECAN PIE | OREGONIAN RECIPES
From recipes.oregonlive.com
CHOCOLATE CHUNK PECAN PIE RECIPE - BCDSILK.COM
From bcdsilk.com
PECAN PIE BARS CHOCOLATE CHIP - THERESCIPES.INFO
From therecipes.info
CHOCOLATE CHIP PECAN PIE RECIPE - EVOLVING TABLE
From evolvingtable.com
GRANDMA'S CHOCOLATE CHIP PECAN DELUXE PIE RECIPE: GRANDMA ...
From worldchocolatedirectory.org
CHOCOLATE CHIP PECAN PIE - LO'S KITCHEN
From loskitchenco.com
CHOCOLATE BOURBON PECAN PIE RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
CHOCOLATE CHIP PECAN PIE - WHISKING WOLF
From whiskingwolf.com
TOASTED COCONUT-CHOCOLATE CHUNK PECAN PIE RECIPE
From myrecipes.com
CHOCOLATE CHUNK PECAN PIE – LEWIS ROAD CREAMERY NZ
From lewisroadcreamery.co.nz
CHOCOLATE CHUNK PECAN PIE | KING ARTHUR BAKING
CHOCOLATE CHUNK PECAN PIE - XOXOBELLA
From xoxobella.com
CHOCOLATE CHIP PECAN PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHOCOLATE CHUNK PECAN PIE | KING ARTHUR BAKING
From kingarthurbaking.com
DARK CHOCOLATE PECAN PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE CHUNK PECAN PIE BARS - CARLSBAD CRAVINGS
From carlsbadcravings.com
CHOCOLATE CHIP PECAN PIE - QUICHE MY GRITS
From quichemygrits.com
CHUNKY PECAN PIE BARS - TOLL HOUSE®
From verybestbaking.com
PECAN CHOCOLATE CHIP BARS RECIPES ALL YOU NEED IS FOOD
From yaro.from-de.com
CHOCOLATE CHIP PECAN PIE - WOMAN'S DAY
From womansday.com
CHOCOLATE CHIP PECAN PIE - KARO SYRUP
From karosyrup.com
ULTIMATE CHOCOLATE CHUNK PECAN PIE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
CHOCOLATE PECAN PIE - EASY CHOCOLATE CHIP PECAN PIE RECIPE
From eatingonadime.com
LOW CARB CHOCOLATE PECAN PIE - KETO, SUGAR-FREE - JOY ...
From joyfilledeats.com
CHOCOLATE CHIP PECAN PIE (EASY & DELICIOUS) - PLAIN CHICKEN
From plainchicken.com
CHOCOLATE CHUNK PECAN PIE - WOMAN'S DAY
From womansday.com
BEST PECAN PIE CHOCOLATE CHIP COOKIES - HOW TO ... - DELISH
From delish.com
CHOCOLATE-PECAN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
CHOCOLATE CHIP PECAN PIE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE PECAN PIE WITH BOURBON RECIPE - FOOD & WINE
From foodandwine.com
CHOCOLATE PECAN PIE | PAULA DEEN - SOUTHERN FOOD
From pauladeen.com
MAPLE PECAN PIE WITH BOURBON AND CHOCOLATE CHUNKS
From senseandedibility.com
FOOD WISHES VIDEO RECIPES: EASY AS CHOCOLATE PECAN PIE
From foodwishes.blogspot.com
CHOCOLATE CHUNK PECAN PIE - KING ARTHUR BAKING
From kingarthurbaking.com
GRANDMA'S CHOCOLATE CHIP PECAN DELUXE PIE RECIPE: GRANDMA ...
From 30seconds.com
CHOCOLATE CHIP PECAN PIE - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
#time-to-make #preparation #1-day-or-more
You'll also love