Cherry Chocolate Pecan Pie Recipes
CHOCOLATE-GLAZED CHERRY-PECAN PIE
Bake a dessert that appeals to a range of dinner guests. There's something for everyone here, where cherry pie meets pecan pie, drizzled in chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 11
Steps:
- In small bowl, mix cherries and brandy. Let stand 15 minutes; do not drain.
- Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on package for one-crust filled pie. In large bowl, beat butter, sugar, corn syrup, almond extract and eggs with hand beater or wire whisk until well mixed. Stir in cherry mixture and pecans. Pour into crust-lined pie plate.
- Bake 30 minutes, covering with foil after 15 minutes if pie is browning too quickly. Reduce oven temperature to 325°F. Bake 12 to 15 minutes longer or until center is set and surface is deep golden brown. Cool 30 minutes.
- In microwavable bowl, microwave chocolate chips and oil uncovered on High 1 minute; stir until smooth. Drizzle chocolate over pie. Cool completely, about 30 minutes.
Nutrition Facts : Calories 530, Carbohydrate 65 g, Cholesterol 90 mg, Fat 6, Fiber 3 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 41 g, TransFat 2 g
CHERRY CHOCOLATE PECAN PIE
I'm a pie baker and this is one my family frequently requests. With the brandy infused cherries and chocolate chips, it's an awesome twist on a pecan pie.-Sonya Labbe, Santa Monica, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour., For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate., For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust., Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.
Nutrition Facts : Calories 612 calories, Fat 30g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 195mg sodium, Carbohydrate 79g carbohydrate (52g sugars, Fiber 3g fiber), Protein 8g protein.
CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
CHERRY CHOCOLATE PECAN CAKE
Got this recipe from the wife of a patient. She baked and brought in several different cakes for the nursing staff while her husband was in our hospital. This was one of them and it was G-O-O-D!!
Provided by loriyeargan
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
- Combine dry cake mix and cinnamon in large bowl.
- Add oil, eggs, vanilla, and pie filling; mix well.
- Stir in chocolate chips and remaining pecans.
- Spoon into bundt pan (batter will be thick).
- Bake for 1 hour, or until cake tests done.
- Cool cake in pan for 10 minutes.
- Remove from pan and cool completely before slicing.
Nutrition Facts : Calories 2889, Fat 193.8, SaturatedFat 46.8, Cholesterol 423, Sodium 266.6, Carbohydrate 290.8, Fiber 25.2, Sugar 97.2, Protein 31.9
CHOCOLATE CHERRY DUMP CAKE
Make this easy vegan double chocolate cherry dump cake for the ultimate indulgent sweet treat. Serve each slice with Coconut Whipped Topping or vegan ice cream for an even more festive flavor!
Provided by Marly McMillen
Categories Dessert
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F/175°C.
- Open the 2 cans of cherry pie filling and spread it into the bottom of an ungreased 9x13 cake pan.
- Sprinkle the dry cake mix over the cherry pie filling.
- Next, place vegan butter in a microwave-safe container and cook in 30-second increments until melted. Drizzle melted butter over the dry cake mix. Be sure to spread the butter evenly across the cake mix.
- Evenly spread the chocolate chips over the top and then follow with the chopped pecans.
- Bake in the oven for 50 minutes.
- Remove from oven and allow to cool for 10 to 15 minutes before serving. Serve warm.
- Store this cake by covering and refrigerating. It will keep 3 to 5 days in the fridge.
Nutrition Facts : Calories 287 kcal, Carbohydrate 15 g, Protein 2 g, Fat 24 g, SaturatedFat 10 g, Sodium 132 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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- In a large bowl, combine the flour, cinnamon, and clove; cut in the butter. Sprinkle 3 Tbsp water evenly over the flour mixture, stir until moistened. If it seems a little dry, add the extra Tbsp of water. Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
- For the streusel: In a medium bowl, stir together the flour, sugar, cinnamon, clove, and salt. With a pastry blender, cut in the butter. Stir in the pecans. Set aside.
- Preheat oven to 375F. On a lightly floured surface, roll out the dough into a 12-inch circle. Place it into a 9-inch pie plate. Fold under any extra pastry and crimp the edges. Fill the pie with the cherry filling then sprinkle on the topping.
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- To make the dough: (for step-by-step recipe with photos click here) Process flour, salt, and sugar in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add 3 tablespoons water and keep pulsing, adding more water as needed until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
- Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a 1-inch thick disc. Wrap with plastic wrap and refrigerate for 1-2 hours.
- Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch circle, then place gently into a 9×2-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 30 minutes.
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