Extra Rich Chocolate Pecan Pie Recipes

RICH CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
• In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

RICH PECAN PIE

Steps:

• Bring syrup, sugar and butter to boil in medium saucepan on medium heat; simmer on medium-low heat 5 min., stirring occasionally. Cool slightly.
• Heat oven to 375°F. Place nuts in pie crust. Whisk eggs and vanilla in medium bowl until blended. Gradually stir in syrup mixture; pour over nuts in crust.
• Bake 35 to 40 min. or until knife inserted in center comes out clean. Cool.

CHOCOLATE PECAN PIE WITH RUM

Steps:

• In a medium-size bowl, whisk together flour, sugar, and salt with a fork. Add butter and use a pastry blender (or two forks) to cut the butter into the flour mixture until incorporated and crumbles are no larger than small peas.
• Add buttermilk 1 tablespoon at a time, mixing with a fork until the dough becomes moistened and shaggy and starts to come together. Don't add more buttermilk than you need to. Use your hands to knead the dough and form into a ball. Flatten it slightly into a disc, wrap in saran wrap, then chill for at least an hour.
• Once chilled, turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into a circle 12 inches in diameter. Transfer the dough to a 9-inch pie plate, trim off the excess, tuck the edges under, then flute the edges. Put the crust back in the fridge while you make the filling.
• Preheat the oven to 350 degrees Fahrenheit. In a small saucepan over low heat, melt the chocolate and butter together, stirring frequently. Let cool slightly.
• In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla, rum, and salt. Whisk in the chocolate mixture until smooth. Fold in the 1 1/2 cups chopped pecans.
• Pour filling into the prepared pie crust, then arrange the pecan halves on top in concentric circles.
• Bake the pie for 40-45 minutes. I recommend tenting a piece of foil over the pie halfway through, then removing it for the last 5 minutes or so to prevent over-browning. Pie may rise up in the middle while baking and will still be slightly jiggly in the center when done - this is okay, it will flatten and set as it cools.
• Place on a wire rack to cool completely. Cover leftovers tightly with foil and store in the refrigerator.

EXTRA-RICH CHOCOLATE PECAN PIE

Steps:

• Combine the chocolate chips, evaporated milk, and butter in a small saucepan.
• Cook over low heat, stirring constantly, until mixture is smooth and creamy.
• Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well.
• Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell.
• Bake in a 375 degree F. oven for 40 minutes or until the filling is set.
• Cool on a wire rack.