Amazing Chocolate Pecan Pie Food

CHOCOLATE PECAN PIE

Steps:

• Pate Brisee: Mound the flour on a work surface. Using your fingers, make a well in the center. Place the butter, egg, sugar, salt, and milk in the well. Pinch the wet ingredients together with your right hand, then gradually draw the flour into the well with your left, mixing it into the wet ingredients with your right hand as you go. Knead the dough by pushing it in sections against the work surface, pushing firmly away from you and down with the heel of your hand. Gather the dough back up, form into a ball, wrap in waxed paper or plastic wrap, and chill at least 2 hours before using.
• Roll out and place inside a 10-inch tart pan with a removable bottom. Weigh down the dough with pie weights and bake in a preheated 375 degree F oven for 35 to 30 minutes or until blond. Remove the weights and bake an additional 10 to 15 minutes or until medium brown.
• Preheat the oven to 350 degrees F.
• In a bowl, whisk the eggs. Whisk in the sugar, corn syrup, and melted butter. Place the pre-baked crust on a cookie sheet. Sprinkle in the toasted pecans and chocolate pieces. Pour the egg mixture gently over the pecans and chocolate. Bake for 45 to 50 minutes, until the filling is set and slightly risen.
• Let cool in the pan to room temperature. Remove the sides of the pan. Refrigerate at least 2 hours, or until ready to serve, up to 24 hours. Slice the pie with a serrated knife as it comes out of the refrigerator, but let warm to room temperature before serving.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, beat eggs slightly. Blend in sugar, flour, butter, and vanilla. Stir in pecans and chocolate chips. Pour into prepared pie crust.
• Bake in oven for 50 minutes or until lightly golden brown and firm on top. Cool on a wire rack and serve at room temperature.
• If desired, can garnish with whipped cream, pecans, and a few chocolate chips.

AMAZING CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350.
• In a large pan melt chocolate and butter over low heat until completely melted, stirring to prevent scortching.
• Stir in sweetened condensed milk, hot water, vanilla and beaten eggs. Continue to mix the ingredients over low heat until you have a uniform consistency.
• Stir in pecans and salt.
• Pour mixture into unbaked pie shell.
• Bake 40-45 minutes until center is set.
• Cool completely.
• Serve with whipped cream if desired.

CHOCOLATE PECAN PIE

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.

KENTUCKY DERBY CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees.
• Prep pie crust according to directions, either refrigerated, or from scratch using a deep dish pie pan.
• In a large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla and bourbon together until frothy.
• Remove bowl from mixer and fold in chocolate chips & pecans. Blend well by hand.
• Pour into prepared pie crust and bake 50-60 minutes or unti loset.

KENTUCKY CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 Mix all ingredients together and pour into pie shell.
• Bake 45 minutes.

MAYAN CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350°F
• Sprinkle chopped pecans and chocolate chips over bottom of pastry shell.
• In a small bowl, whisk eggs, sugar, corn syrup, butter, coffee liqueur, pepper, and vanilla together until well combined. Pour over pecans and chocolate chips in shell.
• Arrange pecan halves over top of pie.
• Bake at 350° F for 55-60 minutes or until set. Cool on a wire rack.
• Refrigerate any leftover pie.

CHOCOLATE PECAN PIE

Steps:

• Thoroughly mix the flour and salt in a large bowl. Cut the butter into chunks and add it to the bowl. Using two knives or a pastry blender, cut the butter into successively smaller pieces, scraping the bottom of the bowl and tossing the pieces to coat and separate them with flour as you work, until the largest pieces of butter are the size of peas and the rest bread-crumb size. (Do not let the butter melt or form a paste.) Mix the yogurt with the 1 tablespoon ice water and drizzle it over the flour mixture, tossing with a rubber spatula or a fork, folding and pressing the dough to distribute the moisture. If necessary, drizzle up to 1 more tablespoon water, until the dough is just moist enough to hold together when pressed. Dump the dough onto a sheet of plastic wrap and compress it into a flat disk, pressing in any loose pieces. Wrap in the plastic wrap and refrigerate for at least 1 hour, or for up to 3 days.
• Remove the dough from the refrigerator and let it stand until it is pliable enough to roll without severe cracking. On a lightly floured surface, roll the dough into a 14-inch circle about ⅛ inch thick, rotating and dusting the surface with flour to keep it from sticking. Brush the excess flour from the rolled-out circle, fold the circle into quarters, and transfer it to the pie pan. Unfold, easing the pastry into the pan without stretching it. Trim the overhang to about 1 inch. Turn the excess dough under and flute or crimp the edge. Refrigerate for at least 45 minutes before baking. (Reserve a few dough scraps for later patching if necessary.)
• Position a rack in the lower third of the oven and preheat the oven to 350°F. Spread the nuts on a baking sheet and bake for 6 to 9 minutes, until fragrant and lightly colored. Set aside.
• Increase the oven temperature to 400°F and let preheat.
• Press a 12-inch square of foil, shiny side down, against the bottom and up the sides of the crust. Tent the edges of the foil over (not touching) the edges of the crust, like an awning, to prevent overbrowning. Prick the bottom of the crust all over with a fork, piercing right through the foil. Fill the foil-lined crust with dried beans or pie weights.
• Bake the crust for 20 minutes. Remove the foil liner and weights. Bake for 10 to 12 minutes more, until the bottom of the crust is golden brown.
• While the crust is baking, make the filling: Combine the chocolate, corn syrup, and butter in the top of a double boiler over barely simmering water. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the brown sugar, salt, rum, and vanilla. Add the eggs and stir until the mixture is well blended and hot to the touch. Set the double boiler aside, stirring the filling from time to time.
• When the crust is baked, remove it from the oven. (Leave the oven on.) If necessary, press bits of reserved dough into any holes or cracks in the crust. Pour the pecans into the crust and the hot filling over the nuts.
• Bake until the filling is puffed and cracked at the edges and brown in patches but still jiggles in the center when nudged, 10 to 12 minutes. A knife inserted in the pie will emerge very gooey. If the edges of the crust are browning too fast before the pie is done, cover with a 12-inch square of foil with a 7-inch circle cut out from its center. Cool the pie on a rack. Serve warm or at room temperature.

CHOCOLATE & PECAN TART

Steps:

• Heat oven to 180C/160C fan/gas 4. Roll the pastry out on a lightly floured surface and use to line a 20cm loose-bottomed tart tin. Fill the tart with baking paper and baking beans, bake for 25 mins, then remove the baking paper and beans. Continue to cook for 10 mins more until golden. Remove from the oven and cool.
• Melt the chocolate and butter together in a large bowl over a pan of simmering water. Whisk the eggs and maple syrup together, then stir into the chocolate with most of the nuts. Pour into the tart shell, top with the remaining nuts and bake for 30-40 mins until set. Cool and serve with vanilla ice cream or double cream.