Chocolate Pecan Pie Iv Recipes

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CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h15m

Number Of Ingredients 8

4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
  • In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
  • Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Nutrition Facts : Calories 476 g, Fat 22 g, Fiber 2 g, Protein 6 g

CHOCOLATE PECAN PIE IV



Chocolate Pecan Pie IV image

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

1 recipe pastry for a 9 inch single crust pie
⅓ cup butter
2 (1 ounce) squares unsweetened chocolate
3 eggs
⅔ cup white sugar
½ teaspoon salt
1 cup light corn syrup
1 cup pecan halves

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 I



Chocolate Pecan Pie I image

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

1 (9 inch) unbaked pie crust
3 eggs
⅔ cup white sugar
½ teaspoon salt
⅓ cup margarine, melted
1 cup light corn syrup
1 cup pecan halves
1 ½ cups semisweet chocolate chips

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

PECAN PIE IV



Pecan Pie IV image

A rich, delicious, and easy pecan pie.

Provided by EARTHYMOM

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

3 eggs
1 cup brown sugar
1 tablespoon all-purpose flour
1 cup corn syrup
2 tablespoons butter
1 teaspoon vanilla extract
1 ½ cups pecans
1 (9 inch) unbaked pie shell

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place pie shell in a 9 inch pie pan.
  • In a medium bowl, gently beat eggs. Stir in sugar and flour, then the syrup, butter and vanilla. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie should come out clean.

Nutrition Facts : Calories 530 calories, Carbohydrate 72.9 g, Cholesterol 77.4 mg, Fat 26.5 g, Fiber 2.2 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 219.6 mg, Sugar 38.7 g

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

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

1⅓ cups (175 grams) all-purpose flour
½ teaspoon salt
8 Tbsp. (115 grams/1 stick) unsalted butter, or 9 Tbsp. (130 grams) if using unbleached flour
¼ cup plain yogurt
1 Tbsp. ice water, plus more if necessary
2 cups (7 ounces/200 grams) pecan halves
2 ounces (55 grams) 54% to 64% chocolate, coarsely chopped (see Chocolate Notes)
¼ cup light corn syrup
1 Tbsp. (14 grams) unsalted butter, melted
1 cup (170 grams) lightly packed dark brown sugar
¼ tsp. salt
1 Tbsp. rum, bourbon, or brandy
1 tsp. pure vanilla extract
3 large eggs

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.

CHOCOLATE PECAN PIE II



Chocolate Pecan Pie II image

This is a favorite for the chocolate pecan lovers at our house!

Provided by Carol

Categories     Desserts     Pies     Pecan Pie Recipes

Yield 8

Number Of Ingredients 10

2 (9 inch) unbaked pie crust
4 eggs, beaten
¾ cup white sugar
¼ cup packed brown sugar
1 tablespoon all-purpose flour
½ cup butter, softened
1 cup light corn syrup
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
  • Add the chocolate chips and pecans; mix well and pour into pie crusts.
  • Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 785.1 calories, Carbohydrate 94 g, Cholesterol 123.5 mg, Fat 44.8 g, Fiber 4.5 g, Protein 8.9 g, SaturatedFat 16.4 g, Sodium 377.9 mg, Sugar 49.4 g

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