Chocolate Pecan Pie Snack Mix Recipes

CHOCOLATE PECAN PIE SNACK MIX

Steps:

• In a large bowl, combine cereals and pecans. In a small microwave-safe bowl, combine brown sugar, butter and corn syrup. Microwave, uncovered, on high for 2 minutes, stirring once. Whisk in baking soda. Pour over cereal mixture; toss to coat., Cook the cereal mixture in batches on high in a microwave-safe bowl for 3 minutes, stirring every minute. Spread onto waxed paper-lined baking sheets to cool completely. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cereal mixture; refrigerate until set., Break into pieces. Store in an airtight container at room temperature.

CHOCOLATE PECAN PIE

Steps:

• Heat oven to 375°F.
• In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, 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. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. 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; flute as desired.
• In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
• Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

PECAN CHOCOLATE PIE

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.

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.

CHOCOLATE PECAN PIECAKEN

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Grease 12 muffin cups. , Prepare spice cake mix batter according to package directions. Transfer 1-1/2 cups batter to 1 of the prepared pans. Remove pumpkin pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups. , Prepare chocolate cake mix batter according to package directions. Transfer 1-1/2 cups batter to remaining prepared pan. Remove pecan pie from pan; place upside down on top of batter. Top with 2-1/2 cups additional batter; tap pan on counter to remove any air bubbles (batter should not completely fill pan). Pour remaining batter into 6 muffin cups., Bake cupcakes according to package directions and cake layers until cakes start to pull away from edge of pans and tops are completely set, 50-60 minutes. Cool in pans 1 hour before removing to wire racks; remove paper. Cool completely., If cake layers have rounded tops, trim with a serrated knife to make level. Place 1 cake layer, bottom-side up, on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, press chopped pecans onto side of cake and sprinkle ground cinnamon on top of cake. Decorate cupcakes as desired. Refrigerate, covered, at least 1 hour. Refrigerate leftovers.

CHOCOLATE PECAN PIE II

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.

CHEF JOHN'S CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.
• Place dough in a 9-inch pie pan and crimp edges if desired.
• Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.
• Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.
• Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.
• Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it's reached room temperature and serve cold, if desired.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• Melt 1/2 stick butter.
• Put 3/4 Celsius dark corn syrup in measuring cup (spray cup with cooking spray before pouring corn syrup in to make it easier to get out).
• In large bowl: Beat eggs. Add brown sugar, pecans, c.chips, flour, vanilla, corn syrup, bourbon and butter. Mix well.
• Pour into pie shell and bake for 50-60 minutes.