Chocolate Orange Pecan Pie Recipes

ORANGE-PECAN PIE

Steps:

• In medium bowl, mix flour, 1 tablespoon orange peel and 1/2 teaspoon salt. Cut in 1/2 cup shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny star-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge.
• In medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until smooth. Stir in pecans. Pour into pastry-lined pie plate. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
• Bake 40 to 50 minutes or until crust is brown and filling is set, removing foil for last 15 minutes of baking. Cool 15 minutes. In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly; drizzle over top of pie.
• In 1-quart saucepan, mix 1/4 cup sugar and the cornstarch. Stir in orange juice and 2 tablespoons liqueur. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in orange peel. Serve sauce over pie.

CHOCOLATE PECAN PIE I

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.

ORANGE CHOCOLATE RICOTTA PIE

Steps:

• In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.

CHOCOLATE-DRIZZLED ORANGE AND BOURBON PECAN PIE

Steps:

• Place flour, orange peel, baking powder and salt into a food processer, drop in shortening cubes. Pulse to break into large pea size pieces.
• Whisk the egg and vinegar together. Pour through the feed tube. Continue pulsing until mixture becomes raggedy. Add 2-4 tablespoons ice water a little at a time while pulsing machine bringing the mixture into a ball. Don't add too much or it will be mushy!
• Take the top of the processor off and the blade, knead the dough together while in the bowl. It should stick together forming a dough. If it is too dry add 1 tablespoon water at a time until it forms a dough. Wrap in plastic, refrigerate for 1-2 hours or overnight.
• Roll pastry between two lightly floured pieces of wax paper. Cut them to approx. 12" lengths. Peel back every few rolls to allow the pastry to spread without touching the dough. Flip and continue peeling, flipping and sprinkling lightly with flour, until you have achieved the size of the pie plate, with a generous 1" overhang.
• Peel back one layer of wax paper and place the pie plate upside down onto the dough. Place your hand under the wax paper and flip the dough into the pie plate. Peel the sheet off. Cut a 1-inch overhand around the dough. Save or freeze any scraps.
• Roll the overhang under neatly. Using two fingers pinch the dough to achieve a decorative look. Dock the pastry (pierce with a fork) to allow steam to escape.
• Place first 8 ingredients into the stand mixer and blend well on medium high. Add the eggs and mix together to incorporate, just until blended, otherwise the pie will rise and fall.
• Sprinkle the toasted pecans over the pie dough evenly. Place flat side down, if you can.
• Stir the filling to incorporate the ingredients and pour over the nuts, making sure you coat every nut. This will add a shine and sugary crunch to the finished product as some will float.
• Bake in a preheated 350ºF oven for 40-50 minutes or until golden on top. Cool to room temperature
• Place 2 ounces 90% dark chocolate + 2 tablespoons So Delicious Dairy Free Vanilla Coconut Creamer in a ramekin. Microwave for 30 seconds. Stir to melt. If it doesn't, microwave for another 30 seconds. Drizzle over cooled Pecan Pie. Allow it to dry and set for approximately 1 hour.

GRANDMA'S PECAN PIE RECIPE

Steps:

• Preheat oven to 350°F
• Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).
• Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.
• Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.
• Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.
• Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.
• Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.
• Pie can be made 1-2 days ahead and refrigerated until ready to serve.

ORANGE PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press prepared pie crust into a pie plate.
• Beat corn syrup, pecans, eggs, butter, sugar, orange juice, orange zest, and salt together in a bowl; pour into the pie crust.
• Bake until pie filling is set in the center, about 45 minutes.

CHOCOLATE CHIP PECAN PIE

Steps:

• In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. , Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.

CHOCOLATE ORANGE PECAN PIE

Steps:

• Sift the flour and salt into a mixing bowl.
• Rub the fats into it until the mixture resembles fine crumbs.
• Add just enough cold water to mix to a dough that leaves the bowl clean. Leave the pastry to rest in a polythene bag in the refrigerator for 20-30 minutes.
• Turn the oven to 400°F, whilst the oven is heating up toast the pecans for 10 minutes stirring occasionally.
• Roll the pastry out and place in a pie dish that has been dusted with cornflour.
• Blind bake for 10 minutes.
• Melt the butter and mix together with the maple syrup, sugar, eggs, chocolate chips, orange juice and rind.
• Fold in the pecans, you can chop them in half if desired.
• Pour the filling into the pie crust and bake for 1 hour. The pie is ready if it does not wobble at the outer edges when you twist the dish.

CHOCOLATE ORANGE PECAN PIE

Steps:

• CRUST: Place flour & salt in large bowl. Add butter & shortening & rub with fingertips until mixture resembles coarse meal. Gradually mix in enough water until dough forms moist clumps. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. Preheat oven to 425. Roll out dough on lightly floured surface to 14" round. Transfer to 9" glass pie dish. Trim & crimp edges. Freeze 10 minutes. Line w/foil; fill w/dried beans or pie weight. Bake until sides are set, about 12 minutes. Remove foil & beans & bake crust until pale golden, piercing w/toothpick if crust bubbles, about 7 minutes more. Transfer crust to rack. Reduce oven temp to 350. FILLING: Whisk first 7 ingredients in large bowl. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Whisk chocolate into filling. Arrange pecans in bottom of pie crust. Spoon filling over. Bake until filling puffs and no longer moves in center when pie is shaken, about 30 minutes. Transfer pie to rack and cool completely.