Martha Stewarts Chocolate Pecan Pie Recipes

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CHOCOLATE-PECAN PIE



Chocolate-Pecan Pie image

Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. Third-place winner Tom Ribando shares his recipe for chocolate-pecan pie.

Provided by Martha Stewart

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

Yield Makes one 9 1/2-inch pie

Number Of Ingredients 11

All-purpose flour, for work surface
2 large eggs
1/2 recipe Pie Dough
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 cups pecan halves
4 ounces bittersweet baking chocolate (such as Ghirardelli 60 percent cacao), chopped

Steps:

  • Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
  • In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
  • Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

PECAN PIE



Pecan Pie image

Rich, buttery, and oh-so-simple, the classic pecan pie has earned its place as a Thanksgiving mainstay. It's also a wonderful choice to make ahead of time since it will need several hours to cool before serving. Dollop with freshly whipped and barely sweetened cream to balance out the bold sweetness of this pie.

Provided by Martha Stewart

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

Time 1h25m

Number Of Ingredients 10

1/2 recipe Basic Pie Dough, rolled out and fitted into a 9-inch pie plate
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar such as Sugar In The Raw
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving (optional)

Steps:

  • Preheat oven to 375 degrees. with rack set in lowest position.
  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined pie plate to refrigerator.
  • Make filling: In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie crust; place pie plate on a rimmed baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.
  • Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

Nutrition Facts : Calories 715 g, Fat 48 g, Protein 9 g, SaturatedFat 14 g

CHOCOLATE PECAN PIE WITH CHOCOLATE CRUST



Chocolate Pecan Pie with Chocolate Crust image

Make a pecan pie more decadent with a chocolate crust and melty, gooey chocolate added to the filling.

Provided by Martha Stewart

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

Yield Makes 1 nine-inch pie

Number Of Ingredients 11

2/3 cup sugar
1 cup light corn syrup
4 ounces semisweet chocolate, chopped into 1/2-inch chunks
2 tablespoons unsalted butter
All-purpose flour, for dusting
Easy Chocolate Crust
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
2 tablespoons fresh or dried lavender, for garnish (optional)
1 cup whipped cream, or creme fraiche

Steps:

  • Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
  • In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
  • Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
  • In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
  • Pour filling into crust. Bake 20 minutes. Lower oven to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.

CHOCOLATE PECAN PIE BARS



Chocolate Pecan Pie Bars image

This delicious chocolate pecan pie treat (no crust needed) is from Anne Royal of Port Orchard, Washington.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 2h

Yield Makes 32

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, room temperature, plus 2 tablespoons melted
1/4 cup packed light-brown sugar
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
1 package (11.5 ounces) semisweet chocolate chips (2 cups)
2 cups coarsely chopped pecans

Steps:

  • Preheat oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with aluminum foil. In the bowl of an electric mixer, beat 1 stick room-temperature butter, brown sugar, flour, and salt until coarse crumbs form. Pour mixture into prepared pan; press firmly into bottom.
  • Bake until lightly browned, 25 to 30 minutes. Let cool, 10 minutes.
  • Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and melted butter until well combined. Add chocolate chips and pecans; spread over crust. Bake until set, 25 to 30 minutes. Cool completely in pan before lifting out (using foil to lift). Cut into 32 bars (8 rows by 4 rows).

CHOCOLATE PECAN PIE BARS



Chocolate Pecan Pie Bars image

If chocolate and pecan pie are among your favorites, you should give these delicious bars a try from Martha Stewart's Everyday Food.

Provided by Bev I Am

Categories     Bar Cookie

Time 1h25m

Yield 32 serving(s)

Number Of Ingredients 10

1/2 cup unsalted butter, room temperature
2 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/4 cups all-purpose flour
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1/2 cup granulated sugar
2 cups semi-sweet chocolate chips
2 cups pecans, coarsely chopped

Steps:

  • Preheat oven to 350°.
  • Line bottom and sides of a 9x13-inch baking pan with aluminum foil.
  • In the bowl of an electric mixer, beat 1 stick room-temp butter, brown sugar, flour,and salt until coarse crumbs form.
  • Pour mixture into prepared pan; press firmly into bottom.
  • Bake until lightly browned, 25-30 minutes.
  • Let cool, 10 minutes.
  • Meanwhile, in same large bowl, mix eggs, corn syrup, granulated sugar, and 2 TBS melted butter until well combined.
  • Add chocolate chips and pecans; spread over crust.
  • Bake until set, 25-30 minutes.
  • Cool completely in pan before lifting out (use foil to lift).
  • Cut into 32 bars.

Nutrition Facts : Calories 195, Fat 12.2, SaturatedFat 4.7, Cholesterol 27, Sodium 50.2, Carbohydrate 22.4, Fiber 1.4, Sugar 12.9, Protein 2.2

SORGHUM-SWEETENED CHOCOLATE PECAN PIE



Sorghum-Sweetened Chocolate Pecan Pie image

Chocolate and nuts are the defining duo of Derby pie, a Kentucky classic. To keep this pie in the Southern state of mind, sorghum syrup is used as the main sweetener, and a nip of Bourbon provides an oaky, caramel-y compliment to the buttery pecans.

Provided by Martha Stewart

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

Time 3h

Number Of Ingredients 10

1 disk Test-Kitchen Piecrust
1/3 cup all-purpose flour, plus more for surface
1/2 cup sugar
Pinch of salt
2 eggs, lightly beaten
3 tablespoons bourbon
1/2 cup sorghum
1 cup pecans (4 ounces), toasted and coarsely chopped
4 ounces semisweet chocolate (preferably 61 percent cacao), finely chopped (1 cup)
1 stick unsalted butter

Steps:

  • Roll out dough into a 12-inch round (1/4 inch thick) on a lightly floured surface. Fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, and crimp as desired. Refrigerate crust until firm, about 1 hour.
  • Preheat oven to 375°F. Line crust with parchment, and fill with pie weights or dried beans. Bake until edge of crust is golden, about 20 minutes. Remove weights and parchment, and bake until crust is golden brown and baked throughout, 10 to 12 minutes. Let cool completely on a wire rack, about 1 hour.
  • Reduce oven temperature to 350°F. Whisk together flour, sugar, and salt in a large bowl. Stir in eggs to combine, then stir in bourbon, sorghum, pecans, and chocolate. Melt butter, and pour over mixture; stir until thoroughly combined. Pour filling into crust, and bake until top is set but center is slightly gooey, about 35 minutes. Let cool completely on a wire rack, about 1 1/2 hours.

MARTHA STEWART'S CHOCOLATE PECAN PIE



Martha Stewart's Chocolate Pecan Pie image

An easy and delicious recipe from Martha Stewart. It's a winner and I saw Martha prepare it on one of her shows.

Provided by LizCl

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 10

1 unbaked deep dish pie shell
2 eggs
2 tablespoons butter, melted
1 teaspoon vanilla
1/8 teaspoon almond extract
1 cup sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 cups pecan halves or 2 cups chopped pecans
3/4 cup chocolate chips or 3/4 cup chopped dark chocolate

Steps:

  • In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
  • Add the sugar, mix well.
  • Add the corn syrups and mix thoroughly.
  • Using a rubber spatula, stir in pecans and chocolate.
  • Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.

Nutrition Facts : Calories 605.1, Fat 32.1, SaturatedFat 8.3, Cholesterol 54.1, Sodium 180, Carbohydrate 81.8, Fiber 3.9, Sugar 46.6, Protein 5.8

CHOCOLATE-BOURBON-PECAN PIE



Chocolate-Bourbon-Pecan Pie image

A Kentucky Derby tradition, chocolate-pecan pie gets an extra kick from bourbon mixed into the filling.

Provided by Martha Stewart

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

Number Of Ingredients 12

3 tablespoons all-purpose flour, plus more for work surface
1/2 recipe Flaky Piecrust
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1/2 cup dark corn syrup
2 large eggs
2 tablespoons aged bourbon
1/4 teaspoon coarse salt
1 1/2 cups pecan halves, 1 cup chopped
1 cup coarsely chopped semisweet chocolate (about 6 ounces)
1 tablespoon heavy cream (optional)
1 large egg yolk (optional)

Steps:

  • Preheat oven to 375 degrees. On a lightly floured surface, roll out dough to an 11-inch round, about 1/8 inch thick. Fit into a 9-inch pie plate. Trim edge to 1 inch. Fold under, and crimp as desired. Prick bottom of crust a few times with the tines of a fork. Freeze 15 minutes.
  • Line crust with parchment paper, and fill with pie weights. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not brown, about 5 minutes more. Let cool on a wire rack at least 15 minutes and up to 3 hours. Reduce oven temperature to 350 degrees.
  • Stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt in a medium bowl. Stir in chopped pecans and chocolate. Pour into crust. Arrange pecan halves on top of filling. Whisk cream and egg yolk in a small bowl, and brush over edges of pie, if desired. Bake until just set in center and crust is golden, about 40 minutes. Cover with foil if browning too quickly. Let cool completely.

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

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