Rich Chocolate Pecan Pie Recipes
CHOCOLATE PECAN PIE
Chocolate Pecan Pie takes the Classic Pecan Pie recipe up a notch with semi-sweet chocolate chips that add a rich melted indulgent chocolate filling to your holiday pie!
Provided by Sabrina Snyder
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees and line your pie pan with you pie crust.
- Add the chocolate chips and pecans to your pie crust.
- In a large bowl whisk together the eggs, butter, corn syrup, sugar and vanilla extract then pour it over the pecans and chocolate and bake for 35-40 minutes or until pie is set.
- Cool pie on a wire rack until completely cooled before serving.
Nutrition Facts : Calories 436 kcal, Carbohydrate 61 g, Protein 5 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 153 mg, Fiber 2 g, Sugar 48 g, ServingSize 1 serving
EXTRA-RICH CHOCOLATE PECAN PIE
Make and share this Extra-Rich Chocolate Pecan Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
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.
RICH CHOCOLATE PECAN PIE
Provided by Emeril Lagasse
Categories dessert
Time 1h15m
Yield (9-inch) pie
Number Of Ingredients 12
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.
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RICH CHOCOLATE PECAN PIE | EMERILS.COM
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- Prepare a double boiler (If you don't own a double boiler, see notes below for how to make one from items already in your kitchen): fill the bottom saucepan with a few inches of water and bring to a boil. Nestle the topmost saucepan on top and add 3 Tablespoons of butter and the chocolate. Stir constantly until melted and smooth. Remove from the heat.
- In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla.
- Pour the chopped pecans into the pie shell. Spread them evenly in the shell. Pour the filling over the top and spread evenly across the pecans. Lightly cover the edges of the pie crust with foil and bake in the center of the preheated oven for 45-50 minutes. The pie will be very slightly jiggly, and the top should spring back lightly when tapped in the center. Allow to cool completely on a wire rack before cutting. Serve with whipped cream on top.
CHOCOLATE PECAN PIE - SAVOR THE BEST
From savorthebest.com
5/5 (9)Category DessertsCuisine AmericanTotal Time 1 hr 30 mins
- Place the flour, butter, and salt in a food processor and pulse with the blade attachment until the mixture is the size of peas. Slowly add the ice water ½ tablespoon at a time, pulsing the blade. After 3 tablespoons are added, pour the mixture out on the counter that has been covered with plastic wrap. The mixture should seem dry but will hold together when gently squeezed in your hand. Use the plastic wrap to fold the dough onto itself and shape it into a round disk. Add additional ice water if needed but don’t get it too wet or the crust will be tough.
- Once a round disk is formed, cover it in the plastic wrap and place it in the refrigerator for at least 1 hour.
- Remove the dough from the refrigerator and let it sit for 5-10 minutes to soften up a bit. Roll the dough out on a floured surface to about 12 inches in diameter (check the dough occasionally as you roll to ensure it is not sticking to the surface, adding more flour as needed).
- Grease a 9-inch pie plate with butter and transfer the dough to the pie plate. Freeze it for 1 full hour (this step will prevent the dough from shrinking when the crust gets pre-baked)
CHOCOLATE-LACED PECAN PIE RECIPE | LAND O’LAKES
From landolakes.com
5/5 (2)Servings 8
- Combine corn syrup, sugar, butter, eggs and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1 cup pecans and 1/2 cup chocolate chips.
- Pour mixture into prepared pie crust. Cover pie loosely with aluminum foil. Bake 30 minutes. Remove aluminum foil; continue baking 10-15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time.
- Dip additional pecan halves halfway in melted chocolate chips; if desired. Cover; refrigerate until set. Garnish pie with whipped cream and dipped pecan halves, if desired.
AMAZING CHOCOLATE PECAN PIE RECIPE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
5/5 Estimated Reading Time 5 mins
- To make the dough: (for step-by-step recipe with photos click here) Process flour, salt, and sugar in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add 3 tablespoons water and keep pulsing, adding more water as needed until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
- Turn the dough to a floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a 1-inch thick disc. Wrap with plastic wrap and refrigerate for 1-2 hours.
- Roll out the dough: Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a floured surface, roll dough out into a 12-inch circle, then place gently into a 9×2-inch pie pan; you can do this by flouring a rolling pin and rolling the dough loosely around it, then unrolling it into the pan. Brush away any excess flour on the surface. With a sharp knife, trim the edges of the pastry to fit the pie pan. Use a fork to create a decorative border or crimp the edges using your fingers. Cover with plastic wrap and place in the fridge for 30 minutes.
CHOCOLATE PECAN PIE - IMMACULATE BITES
From africanbites.com
Estimated Reading Time 7 mins
- If using pie crust, unroll pie crust. Cover the bottom a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively.
- Heat a large skillet over medium heat add butter, brown sugar to deep skillet. Quickly stir to combine the butter and sugar. Whisk in corn syrup and salt.
CHOCOLATE CHIP PECAN PIE - QUICHE MY GRITS
From quichemygrits.com
Estimated Reading Time 4 mins
- With a rolling pin, roll the pie crust to fit a 9" deep dish pie plate. Press it into the plate and crimp the edges if desired.
- Add pecans to the unbaked pie crust shell. Make sure they are right side up which will make a prettier pie. Sprinkle chocolate chips on top of pecans.
- In a separate bowl, add eggs, brown sugar, light corn syrup, vanilla, and melted butter. Whisk until blended.
CHOCOLATE PECAN PIE – MODERN HONEY
From modernhoney.com
5/5 Estimated Reading Time 4 mins
- Stir together flour and salt. Slice cold butter into tiny shreds and add to bowl or food processor. Pulse until coarse meal or small peas form.
- In a medium saucepan, melt butter over medium-low heat. Add brown sugar and light Karo syrup. Cook for 5 minutes or until silky smooth and glossy.
- In a cold mixing bowl, whip heavy cream until soft peaks form. Add powdered sugar and vanilla and whip until medium peaks form. Top each slice of pie with a dollop of whipped cream.
CHOCOLATE PECAN PIECAKEN | THE DOMESTIC REBEL
From thedomesticrebel.com
- Preheat oven to 350° degrees F. Liberally grease a 9" or 10" springform pan with cooking spray. For easier removal, I also like adding a round of parchment paper to the bottom of the cake pan.
- Prepare the cake batter according to box instructions. Pour half of the batter into the prepared pan. Remove any packaging from the pie and place it upside down into the cake batter in the pan. Pour the remaining cake batter over the pie.
- Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean or with moist, but not wet, crumbs. I recommend checking at the 30 minute mark to see if it is browning too quickly; if so, tent loosely with foil. Cool the cake in the pan completely.
- To make the ganache: heat up the heavy cream until warm to the touch in a small microwaveable bowl, about 40 seconds in the microwave. Pour the chocolate chips to the hot cream and let set for 5 minutes. Stir until smooth and glossy, then pour the ganache over the cake. Garnish with pecan halves.
CHOCOLATE PECAN PIE (GLUTEN-FREE, PALEO) | LIVING HEALTHY ...
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