Pecan Pie With Chocolate Mousse Recipes

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CHOCOLATE MOUSSE PECAN PIE



Chocolate Mousse Pecan Pie image

The irresistible flavors of two family favorite pies come together in one delectable dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 10

Number Of Ingredients 14

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
1/3 cup granulated sugar
1/2 cup dark corn syrup
3 tablespoons butter or margarine, melted
1/8 teaspoon salt, if desired
2 eggs
1/2 cup chopped pecans
1 cup hot milk
1/4 teaspoon vanilla
1 1/3 cups semisweet chocolate chips
1 cup whipping (heavy) cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
Chocolate curls, if desired

Steps:

  • Prepare pie crust as directed on package for one-crust filled pie using 9-inch pie plate. Heat oven to 350°. Beat granulated sugar, corn syrup, butter, salt and eggs in small bowl with electric mixer on medium speed 1 minute. Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
  • While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth. Refrigerate about 1 hour 30 minutes or until mixture is slightly thickened but not set. Gently stir; pour over cooled filling in pie crust. Refrigerate about 1 hour or until firm.
  • Beat whipping cream, powdered sugar and 1/4 teaspoon vanilla in chilled small bowl on high speed until stiff peaks form. Spoon or pipe over filling. Garnish with chocolate curls. Store in refrigerator.

Nutrition Facts : Calories 445, Carbohydrate 44 g, Cholesterol 80 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 160 mg

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

CARAMEL CHOCOLATE MOUSSE PIE



Caramel Chocolate Mousse Pie image

Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1/2 cup chopped pecans, toasted
1 graham cracker crust (9 inches)
7 ounces caramels (about 25)
1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips
3 tablespoons butter, cubed
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, toasted pecan halves and chocolate curls, optional

Steps:

  • Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

PECAN CHOCOLATE PIE



Pecan Chocolate Pie image

Mixing up this pie is so simple. Chock-full of nuts and chocolate chips, this sweet treat is the perfect ending to the meal.-Lori Blevins, Douglasville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 9

1 cup sugar
1/2 cup all-purpose flour
2 eggs
1/2 cup butter, melted
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans
1 unbaked pastry shell (9 inches)
3/4 cup heavy whipping cream, whipped
2 tablespoons miniature semisweet chocolate chips

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.

Nutrition Facts :

MEXICAN CHOCOLATE PECAN PIE



Mexican Chocolate Pecan Pie image

Provided by Marcela Valladolid

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pie dish
1 1/2 cups graham cracker or Maria cookie crumbs (about 6.5 ounces)
7 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
1/4 cup Mexican crema or whipping cream
1 disk Mexican chocolate, such as Ibarra, finely minced (about 3.1 ounces)

Steps:

  • For the crust: Spray a 9-inch pie dish with cooking spray.
  • Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
  • Preheat the oven to 350 degrees F.
  • For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
  • Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

KETO CHOCOLATE CREAM PIE



Keto Chocolate Cream Pie image

This homemade Keto Chocolate Cream Pie is everything you want from a low carb chocolate dessert! A crunchy pecan pie crust is filled with a creamy chocolate mousse and topped with freshly whipped cream. The result is pure, sugar-free decadence.

Provided by Kasey Trenum

Categories     Dessert

Time 1h20m

Number Of Ingredients 11

1 cup crushed pecans
2 TB butter (melted)
1 Tsp Besti Monk fruit Allulose Blend Crystalized Sweetener
3 cups heavy whipping cream
⅓ cup Besti Monk fruit Allulose Blend Powdered Sweetener
½ cup cocoa
8 oz package cream cheese (softened)
1 ½ cup Besti Monk fruit Allulose Blend Powdered Sweetener
4 tablespoons butter
4 ounces sugar-free Lily's Chocolate Chips
3 cups of the homemade sugar-free whipped topping

Steps:

  • Preheat oven to 350°F.
  • Grease a deep dish 9" pie plate.
  • Crush pecans, then add the butter and sweetener and mix well.
  • Press crust into the bottom and slightly up the sides of a pie plate.
  • Bake for 10 min then remove from the oven and allow to cool completely.
  • While your crust is baking, add 3 cups heavy whipping cream and sweetener to a bowl and beat for approx. five minutes or until stiff peaks form, and it has doubled in size.
  • In another bowl, add softened cream cheese, cocoa powder, sweetener, and beat until combined.
  • In a small glass bowl, add your sugar-free chips, and butter. Microwave for 25 seconds, then stir. Microwave again for 10-15 seconds and stir. The chocolate mixture should completely melt and begin to smooth as you stir. If not, you can microwave for another 5 seconds but do not over-heat as the chocolate will seize.
  • Add the melted chocolate to the cream cheese mixture and stir.
  • Add 3 cups of the homemade whipped cream to the bowl and FOLD the whipped cream gently into the mixture until just combined.
  • Spoon chocolate filling into your pecan pie crust.
  • Top with the remaining homemade whipped cream and level it out.
  • Garnish with shaved chocolate shavings from any sugar-free chocolate bar. (optional)
  • Freeze for at least an hour before cutting.

Nutrition Facts : Calories 628 kcal, Carbohydrate 8 g, Protein 7 g, Fat 61 g, SaturatedFat 49 g, Cholesterol 176 mg, Sodium 201 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

PECAN CRUSTED CHOCOLATE MOUSSE PIE - A



Pecan Crusted Chocolate Mousse Pie - A image

This simple sweet pie recipe is perfect for Passover, or for those who want to avoid using flour. From Linda Larsen,Your Guide to Busy Cooks at about.com. I specifically saved this b/c it has a nut crust instead of flour. This is better for Low Carbers.

Provided by Nana Lee

Categories     Pie

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

2 cups chopped pecans
1/4 cup butter, melted
1/4 cup brown sugar or 1/4 cup Splenda brown sugar blend
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar or 1 cup Splenda sugar substitute
1/2 cup chocolate chips, melted
1 teaspoon vanilla
2 cups heavy cream
2 tablespoons superfine sugar or 2 tablespoons Splenda sugar substitute

Steps:

  • PREPARATION:.
  • Preheat oven to 375ºF.
  • In a medium bowl, combine pecans, brown sugar, and melted butter and mix well.
  • Press into 9" pie pan.
  • Bake for 8-9 minutes until just set.
  • Cool on wire rack until completely cooled.
  • In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar.
  • Beat until smooth and fluffy.
  • Then add melted chocolate chips and vanilla; beat until smooth.
  • In medium bowl, combine heavy cream and 2 tablespoons superfine sugar until stiff peaks form.
  • Beat a spoonful of this mixture into the chocolate mixture to lighten.
  • Then fold remaining whipped cream into chocolate mixture to combine.
  • Pour into cooled pie shell.
  • Cover and chill until firm, about 4-6 hours. Serves 8.

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Fudge Chocolate Pecan Pie is the best, decadent dessert to hit your holiday table!

Provided by Karina

Categories     Dessert

Time 1h5m

Number Of Ingredients 12

2 cups pecans
6 ounces 70% chocolate (roughly chopped into pieces (or semisweet chocolate))
1/2 cup unsalted butter (melted)
2 tablespoons unsweetened cocoa powder ((I use Hershey's))
3/4 cup golden syrup (maple syrup, rice syrup or light corn syrup)
3/4 cup light brown sugar (packed)
2 tablespoons all purpose flour
2 tablespoons bourbon (optional)
1 tablespoon pure vanilla extract
3/4 teaspoon salt
4 large eggs (whisked)
9 inch pie crust (or pie shell)

Steps:

  • Preheat oven 350°F (175°C) with rack on lowest position in oven. Prepare pie crust. If using uncooked pie crust, prick the base a few times with a fork to prevent air bubbles before pouring in the filling.
  • When oven is hot, toast pecans on a baking sheet for 10 minutes. Roughly chop half of the toasted pecans. Reserve the other half for decorating the top of the pie.
  • Fill a small pot 1/3 of the way with water and bring to a boil over medium-high heat.
  • Reduce heat to low and place a heat-proof bowl on the pot. Fill the bowl with the chocolate and stir continuously until the chocolate is melted.
  • Add the butter to the chocolate, stirring well to combine until butter is melted. Mix in the cocoa powder until completely dissolved.
  • Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt.
  • Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans.
  • Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath. If your pie is browning too fast, loosely tent with foil.
  • The pie will be puffed up as soon as it comes out of the oven, but it will deflate and flatten as it cools. Let cool on a wire rack for about 4 hours and serve warm, or refrigerate to chill overnight.

Nutrition Facts : Calories 906 kcal, Carbohydrate 104 g, Protein 13 g, Fat 65 g, SaturatedFat 21 g, Cholesterol 75 mg, Sodium 786 mg, Fiber 6 g, Sugar 36 g, ServingSize 1 serving

NO-BAKE CHOCOLATE MOUSSE PIE



No-Bake Chocolate Mousse Pie image

This super easy, velvety, and delicious chocolate mousse pie recipe uses just six ingredients, including cream cheese, cocoa, and whipped cream.

Provided by Linda Larsen

Categories     Dessert     Pie

Time 4h35m

Number Of Ingredients 9

1 (9-inch) pie crust (or graham cracker crust, baked and cooled)
1 (8-ounce) package cream cheese (softened)
1/2 cup heavy cream
1/2 cup cocoa powder
3/4 cup powdered sugar
Pinch salt
2 teaspoons vanilla
1 1/2 cups heavy cream
3 tablespoons powdered sugar

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 571 kcal, Carbohydrate 41 g, Cholesterol 96 mg, Fiber 2 g, Protein 7 g, SaturatedFat 23 g, Sodium 302 mg, Sugar 17 g, Fat 43 g, ServingSize 8 servings, UnsaturatedFat 0 g

PECAN PIE WITH CHOCOLATE MOUSSE



Pecan Pie With Chocolate Mousse image

Wonderful looking dessert. Spend a little time on the garnishing. I throw on a few maraschino cherries (with stems). This very, very rich but worth every calorie

Provided by Bergy

Categories     Pie

Time 5h30m

Yield 6 serving(s)

Number Of Ingredients 16

4 ounces cream cheese
2 tablespoons sugar
2 teaspoons vanilla
1 unbaked 10-inch pie shell
3 ounces pecans, whole toasted
3 eggs
3/4 cup light corn syrup
2 tablespoons sugar
whipped cream (for garnish)
pecans (for garnish)
chocolate curls (for garnish)
4 ounces semisweet chocolate, melted and cooled
3 eggs, separated
1 tablespoon water
1 cup whipping cream, whipped
4 tablespoons icing sugar

Steps:

  • Combine the cream cheese, sugar and 1 tsp vanilla in a bowl.
  • Mix until smooth.
  • Spread on the bottom of the unbaked pie shell (in a pie pan).
  • Press the pecans into the cream cheese mixture.
  • In another bowl beat the eggs, corn syrup sugar& the remaining1 tsp vanilla.
  • Beat until everything is well mixed and pour into the pie shell.
  • Bake 30-35 minutes in a 400F degrees oven or until the crust is browned and the top is puffy and golden.
  • Cool& Chill.
  • Spread the chocolate mousse (Instructions follow) over top.
  • Chill until set, about 4 hours.
  • At serving time garnish with swirls of whipped cream, sprinkle on pecans and chocolate curls.
  • --------Chocolate Mousse-----------------.
  • In a medium bowl beat egg yolks and water until thick and lemony.
  • Blend in the chocolate.
  • In another bowl, beat the whipping cream until it forms soft peaks.
  • Beat in 2 tbsp icing sugar.
  • Fold into the chocolate mixture.
  • Beat the egg whites until soft peaks form.
  • Beat in the remaining 2 tbsp icing sugar.
  • Fold into the chocolate mixture.
  • Spoon over the cold pecan pie.
  • Chill & set.

Nutrition Facts : Calories 808.3, Fat 54.1, SaturatedFat 24.3, Cholesterol 286.6, Sodium 323.3, Carbohydrate 78.4, Fiber 4.7, Sugar 37.8, Protein 13.3

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