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.
EXTRA-RICH CHOCOLATE PECAN PIE
Make and share this Extra-Rich Chocolate Pecan Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chocolate chips, evaporated milk, and butter in a small saucepan.
- Cook over low heat, stirring constantly, until mixture is smooth and creamy.
- Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well.
- Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell.
- Bake in a 375 degree F. oven for 40 minutes or until the filling is set.
- Cool on a wire rack.
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 PECAN PIE
Enjoy a slice of this delicious Rich Pecan Pie. Maple-flavored syrup adds extra flavor and richness to this crunchy, classic Rich Pecan Pie recipe, which will look great on the dessert table at your next holiday party!
Provided by My Food and Family
Categories Bread
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring syrup, sugar and butter to boil in medium saucepan on medium heat; simmer on medium-low heat 5 min., stirring occasionally. Cool slightly.
- Heat oven to 375°F. Place nuts in pie crust. Whisk eggs and vanilla in medium bowl until blended. Gradually stir in syrup mixture; pour over nuts in crust.
- Bake 35 to 40 min. or until knife inserted in center comes out clean. Cool.
Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CHOCOLATE PECAN PIE
From the cookbook "Big Chocolate Cookbook" by Gertrude Parke. What could be better than chocolate tinged pecan pie??
Provided by KitchenCraftsnMore
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Make the pastry, roll it out, and use it to line a 9" pie pan.
- Beat the eggs well, add the sugar, and continue to beat until light and creamy.
- Add the melted butter and the chocolate.
- Stir in the salt and lemon juice.
- Add the pecans and pour the filling into the unbaked pie shell.
- Bake in a 375 deg F oven for 30 minutes, or until set.
- Serve warm with whipped cream.
Nutrition Facts : Calories 5013.9, Fat 320.4, SaturatedFat 129.6, Cholesterol 866.6, Sodium 1563.1, Carbohydrate 566.4, Fiber 54.7, Sugar 407.8, Protein 72.9
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 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
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.
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