Pecan Pie With Chocolate Cinnamon Whipped Cream 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:

• In a large bowl, combine the sugar, flour and eggs. Add the butter; mix well. Fold in chocolate chips and pecans. Pour into pastry shell. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges begin to crack. Cool on a wire rack. Garnish with whipped cream and miniature chips. Store in the refrigerator.

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
• Make filling:
• Melt chocolate in a large bowl.
• Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
• Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
• Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
• Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
• Make whipped cream:
• Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
• Make chocolate curls:
• Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
• Sprinkle curls on pie.

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

Steps:

• 1. FILLING: Whisk together brown sugar, corn syrup, cornstarch, egg yolks, heavy cream and salt in a medium saucepan over medium heat. Whisking constantly, bring the mixture to boil and cook until it begins to thicken, about 1 minute. Remove from heat and stir in butter and vanilla. Allow the mixture to cool completely. Transfer the filling to a storage container. Press plastic wrap over top (to prevent skin from forming) and chill overnight. 2. CAKE: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter, shortening or nonstick spray. Place pecan pieces on a rimmed baking sheet and toast 4-5 minutes until fragrant and lightly browned, then set aside to cool. Divide the pecans evenly among the cake pans, shaking to distribute evenly over the bottoms. 3. In a large bowl or using an electric mixer, cream the butter until smooth, and then beat in sugar until light and fluffy. Beat in the egg yolks and vanilla. 4. In a separate bowl, whisk together flour and baking soda. Alternating with sour cream, stir the dry ingredients into butter mixture, beginning and ending with the flour. 5. In medium bowl with an electric mixer, beat the egg whites until they form stiff peaks. Gently fold egg whites into batter, then divide the batter among the prepared pans. 6. Bake 20-25 minutes or until toothpick inserted in the center of each comes out clean. Cool in pans on a rack 10 minutes, then invert the cakes onto the rack. Brush the warm cakes with the dark corn syrup, and then cool completely. 7. To assemble, spread 1/2 of the pecan pie filling on one cake, pecan-side up. Place the second round on top of filling, pecan-side up. Spread the remaining filling over the second cake, and then top with the third round, pecan-side up. Refrigerate the cake at least 4 hours, or overnight, before frosting. 8. FROSTING: Whip the heavy cream, sugar and cinnamon until stiff peaks form (do not over-whip). Frost the cake and then refrigerate until you're ready to serve. You can frost the cake up to 6 hours in advance. Makes 12-15 servings. Cook's Tip For the best presentation, assemble the cake layers and filling a day in advance; this will allow the layers to meld and make the cake easier to slice. You can frost the cake the following day, and then refrigerate until you're ready to serve.

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.

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

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.

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.