Mayan Chocolate Pecan Pie Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

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.

Steps:

• Preheat oven to 350°F
• Sprinkle chopped pecans and chocolate chips over bottom of pastry shell.
• In a small bowl, whisk eggs, sugar, corn syrup, butter, coffee liqueur, pepper, and vanilla together until well combined. Pour over pecans and chocolate chips in shell.
• Arrange pecan halves over top of pie.
• Bake at 350° F for 55-60 minutes or until set. Cool on a wire rack.
• Refrigerate any leftover pie.

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.