Chocolate Pecan Pie From Karo Recipes

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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



Chocolate Pecan Pie image

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

1 1/4 cups all-purpose flour (150 grams), plus more for dusting
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed
2 to 4 tablespoons ice water, as needed
1 1/2 cups pecan halves (170 grams)
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped (56 grams)
3/4 cup dark corn syrup
4 large eggs
1/2 cup packed light brown sugar (100 grams)
1 tablespoon unsweetened cocoa powder (5 grams)
2 tablespoons bourbon
1/4 teaspoon fine sea salt

KARO CLASSIC PECAN PIE

Attention pecan pie lovers! Here's a classic recipe using a classic American brand.

Provided by ACH Food Companies, Inc.

Categories     Pie     Pecan     Bake     Dessert

Yield Makes 1 9-inch pie

Number Of Ingredients 7



Karo Classic Pecan Pie image

Steps:

  • Preheat oven to 350°F.
  • In a mixing bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
  • Bake on center rack of oven until center reaches 200°F and springs back when tapped lightly, about 55 to 70 minutes.
  • This recipe is made available as a courtesy by Karo, a registered trademark of ACH Food Companies, Inc.

1 cup Karo light or dark corn syrup
3 eggs
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands Pure Vanilla Extract
1 1/2 cups pecans
1 (9-inch) unbaked or frozen deep-dish pie crust

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