DARK CHOCOLATE BUTTERMILK PECAN PIE
Since the first time I put this together four years ago, it now is a must for all our family gatherings. When I pull it out of the oven, I sprinkle a handful of leftover dark chocolate chips on top.
Provided by ashleyhas2manydogs
Categories Desserts Pies Pecan Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Press pie crusts into two 9-inch pie pans.
- Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Mix sugar, flour, and salt together in a bowl.
- Whisk buttermilk, eggs, and vanilla extract in a separate bowl; stir buttermilk mixture into sugar mixture. Slowly pour melted chocolate into mixture, while beating with an electric mixer, until filling is smooth. Pour half the filling into each prepared pie crust. Sprinkle pecans over each pie.
- Bake pies in the preheated oven until cooked through, about 1 hour. Cool for at least 1 hour before serving.
Nutrition Facts : Calories 352.7 calories, Carbohydrate 43.3 g, Cholesterol 70.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 5.4 g, Sodium 236.2 mg, Sugar 20.1 g
CANDY BUTTERMILK PECAN PIE
This pie is a delicious variation from the usual pecan pie made with syrup. The texture is more like a custard. For those who think regular pecan pie is too sweet or too rich, this recipe might be more to your liking.
Provided by Susie in Texas
Categories Pie
Time 45m
Yield 1 9inch pie, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees.
- In mixing bowl, cream butter and sugars.
- Add eggs one at a time, mixing well after each.
- Combine flour and salt together and add to mixture.
- Blend in buttermilk and vanilla.
- Add pecans last.
- Mixture will be thin.
- Pour into unbaked pie shell.
- Bake at 400 degrees for 10 minutes then reduce oven to 350 and continue baking for another 30 minutes.
- You may need to protect edge of piecrust with foil if it begins to get really brown.
- When done, pie will be a dark golden brown.
- Cool completely before slicing.
Nutrition Facts : Calories 618.6, Fat 37, SaturatedFat 13.3, Cholesterol 135.3, Sodium 408.8, Carbohydrate 67.6, Fiber 2.1, Sugar 54.5, Protein 7.8
CRUNCHY-TOPPED CHOCOLATE BUTTERMILK PIE
I took my love of buttermilk pie and chocolate and combined them to make this special pie. I have had grown men lick the bottom of the pie pan and ask, "When can you make this again?" after I serve it. -Brenda Hoffman, Stanton, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll pastry 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 preparing filling., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour and vanilla until blended. Pour into pastry; sprinkle with chocolate chips. Bake 35 minutes., In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Sprinkle over pie. Bake 25-30 minutes longer or until center of pie is set. Cool on a wire rack; serve or refrigerate within 2 hours.
Nutrition Facts : Calories 456 calories, Fat 23g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 198mg sodium, Carbohydrate 59g carbohydrate (42g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERMILK PIE WITH PECANS
Branch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big slices are even better with a dollop of whipped cream.-Kathy Harding, Richmond, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. 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. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice., Place on a baking sheet; bake until edges are light golden brown, 15 minutes. Remove foil and weights; bake until bottom is golden brown, 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325°. , In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in flour and salt. Gradually stir in buttermilk and vanilla., Sprinkle pecans into crust; add filling. Bake until center is set, 50-60 minutes. Cover top loosely with foil during the last 15 minutes to prevent overbrowning if necessary., Cool completely on a wire rack. If desired, serve with whipped cream. Serve or refrigerate within 2 hours.
Nutrition Facts : Calories 591 calories, Fat 35g fat (16g saturated fat), Cholesterol 132mg cholesterol, Sodium 405mg sodium, Carbohydrate 65g carbohydrate (47g sugars, Fiber 2g fiber), Protein 7g protein.
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
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- After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
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