CHOCOLATE PECAN PIE
Make room, pecans. We've added melted chocolate to the usual pecan pie in this Chocolate Pecan Pie! Up the ante on the classic with our Chocolate Pecan Pie.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Chop 4 oz. chocolate coarsely; set aside. Microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted.
- Line 9-inch pie plate with crust as directed on package; brush bottom with small amount of eggs. Add remaining eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and nuts; mix well. Pour into crust.
- Bake 55 min. or until knife inserted near center comes out clean. Cool completely.
Nutrition Facts : Calories 510, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
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
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
RICH CHOCOLATE PECAN PIE
Provided by Emeril Lagasse
Categories dessert
Time 1h15m
Yield (9-inch) pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
- In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
CHOCOLATE BOURBON PECAN PIE
Provided by Damaris Phillips
Categories dessert
Time 4h35m
Yield One 9-inch pie (6 to 8 servings)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times. Add the butter and pulse until there are pea-size pieces. Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together. Turn it out onto a piece of parchment paper and press into a disc. Refrigerate for 1 hour.
- Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang. A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun. Place the dough in the pie pan and fold over the overhang to create a nice crust ¿ no need to cut off scraps. Pierce the base all over with a fork, line with foil and fill with baking weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp. Allow to cool, about 30 minutes.
- Lower the oven temperature to 350 degrees F.
- Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes. Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes. Add the sorghum and bourbon and mix until combined. Finish by stirring in half of the pecans.
- Sprinkle the bottom of the crust with the chocolate chips and remaining pecans. Gently pour in the pie filling. Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes. Cool on the counter for 4 hours or in the fridge for 2 hours before serving.
CHOCOLATE PECAN PIE
Make and share this Chocolate Pecan Pie recipe from Food.com.
Provided by Bayhill
Categories Dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl, beat eggs slightly. Blend in sugar, flour, butter, and vanilla. Stir in pecans and chocolate chips. Pour into prepared pie crust.
- Bake in oven for 50 minutes or until lightly golden brown and firm on top. Cool on a wire rack and serve at room temperature.
- If desired, can garnish with whipped cream, pecans, and a few chocolate chips.
Nutrition Facts : Calories 4064.4, Fat 291.5, SaturatedFat 113.4, Cholesterol 616, Sodium 1908.8, Carbohydrate 355.1, Fiber 28.8, Sugar 198.4, Protein 48.2
CHOCOLATE-MAPLE PECAN PIE
This serious pie calls for a homemade chocolate crust and artfully arranged pecans--plus a finishing touch of cocoa whipped cream.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, granulated sugar, cocoa powder and salt in a food processor. Pulse in 3 tablespoons butter until the mixture looks like cornmeal. Add the remaining 5 tablespoons butter and pulse into pea-size pieces. Pulse in the vodka until the dough clumps together but is still crumbly. If the dough is too dry, mix in the ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until very firm, at least 2 hours or overnight.
- Roll out the dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges. Refrigerate until firm, at least 1 hour.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until the crust looks dry around the edges, about 20 minutes. Remove the foil and weights and bake until dry all over, 10 to 15 more minutes. Transfer to a rack to cool.
- Make the filling: Whisk the melted butter, egg, flour and salt in a large bowl until smooth, then whisk in the maple syrup and heavy cream. Pour into the cooled crust and top with the pecans in a decorative pattern.
- Carefully cover the edges of the crust with foil. Bake until the filling is set, 55 to 65 minutes. Transfer to a rack to cool completely, about 3 hours.
CHOCOLATE PECAN PIE
Provided by Food Network
Categories dessert
Time 6h40m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using.
- Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown.
- Preheat the oven to 350 degrees F.
- In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen.
- Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving.
TONY'S CHOCOLATE PECAN PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
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
We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
- In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
Nutrition Facts : Calories 476 g, Fat 22 g, Fiber 2 g, Protein 6 g
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.
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
CHOCOLATE PECAN PIE COBBLER
What a fun variation on a traditional Pecan Pie! Source: http://www.rhodesbread.com/recipes/view/chocolate-pecan-pie-cobbler
Provided by Rhodes Bake-N-Serv
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Cut each roll into fourths. In a large bowl, combine corn syrup, sugar, eggs and rum flavoring. Stir in pecans and chocolate chips. Add roll pieces and toss gently until well coated.
- Pour mixture into a sprayed 9 x 13-inch baking dish. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 20-25 minutes.
- Cover with foil last 10 minutes to prevent over browning. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 361, Fat 15.4, SaturatedFat 3.9, Cholesterol 47.2, Sodium 109.3, Carbohydrate 55.7, Fiber 2.4, Sugar 32.5, Protein 5.1
CHOCOLATE-PECAN PIE BARS
Make this recipe for over-the-top scrumptious Chocolate-Pecan Pie Bars! Serve and wow a whole crowd with these unbelievably tasty pecan pie bars.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 48 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
- Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl on HIGH 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until chocolate is completely melted and mixture is well blended. Add eggs, vanilla and remaining sugar; mix well. Stir in nuts.
- Pour chocolate mixture over warm crust; spread to evenly cover crust.
- Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
- Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE & PECAN TART
Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
- Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.
Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE PECAN PIE BARS
If chocolate and pecan pie are among your favorites, you should give these delicious bars a try from Martha Stewart's Everyday Food.
Provided by Bev I Am
Categories Bar Cookie
Time 1h25m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
- In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
- Pour mixture into prepared pan; press firmly into bottom.
- Bake until lightly browned, 25-30 minutes.
- Let cool, 10 minutes.
- Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
- Add chocolate chips and pecans; spread over crust.
- Bake until set, 25-30 minutes.
- Cool completely in pan before lifting out (use foil to lift).
- Cut into 32 bars.
Nutrition Facts : Calories 195, Fat 12.2, SaturatedFat 4.7, Cholesterol 27, Sodium 50.2, Carbohydrate 22.4, Fiber 1.4, Sugar 12.9, Protein 2.2
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.
CHOCOLATE PECAN PIE
Provided by James Beard
Categories Chocolate Nut Dessert Bake Thanksgiving Pecan Fall House & Garden Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Butter an 8" pie tin with the softened butter and press in the chopped nuts.
- Combine the syrup, eggs, salt and vanilla and beat well. Melt the chocolate bits over hot water and add them slowly to the syrup mixture, stirring constantly. Pour into the pie shell and sprinkle with coarsely broken pecans. Bake in a 350°F. oven for 25-30 minutes. Serve with vanilla-flavored whipped cream.
SALTED-CHOCOLATE PECAN PIE
Allow sea salt to bring the element of surprise to this chocolate-studded pecan pie. Salted-Chocolate Pecan Pie is the best of everything a dessert should be in one pie shell: sweet, salty, chocolatey. Serve this Salted-Chocolate Pecan Pie in addition to your favorite pecan pie for absolute balance.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Unroll pie crust; sprinkle with half the flour. Turn; sprinkle with remaining flour. Press firmly onto bottom and up side of 9-inch pie plate; flute edge.
- Whisk next 5 ingredients until blended. Stir in nuts; pour into crust. Sprinkle with chocolate.
- Bake 15 min. Reduce oven temperature to 350ºF. Continue baking 30 to 35 min. or until top is puffed and lightly browned. Cool completely, sprinkling with salt after 15 min.
Nutrition Facts : Calories 520, Fat 25 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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