Bittersweet Chocolate Pecan Pie Food

BITTERSWEET CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375°F with rack in middle.
• Melt chocolate in a metal bowl set over barely simmering water, stirring. Remove from heat.
• Roll out dough into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Fold overhang under and press against rim of pie plate, then crimp decoratively.
• Spread chocolate in bottom of pie shell with back of spoon and let it set, then cover with pecans.
• Whisk together eggs, brown sugar, vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
• Bake pie until filling is puffed and crust is golden, 50 to 60 minutes. (If pie is browning too fast after 30 minutes, loosely cover with foil.) Cool pie on a rack to warm or room temperature. Serve with whipped cream.

BITTERSWEET CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F with rack in center of oven.
• Melt chocolate in a metal bowl set over barely simmering water, stirring.
• Remove from heat.
• Spread chocolate in bottom of pie shell (fitted in 9 inch pie plate) with back of spoon and let it set, then cover with pecans.
• Whisk together eggs, brown sugar vanilla, and salt in a bowl, then whisk in corn syrup and pour over pecans.
• Bake pie until filling is puffed and crust is golden, 50-60 minutes. (If pie is browning too quickly after 30 minutes, loosely cover with foil).
• Cool pie on a rack to warm or to room temperature.
• Serve with whipped cream.
• Note:** Pie can be baked 1 day ahead and chilled, uncovered, until cool, then cover. Reheat in a 350 degree F oven until warm, about 10 minutes.

CHOCOLATE COCONUT PECAN PIE

Steps:

• Mix all ingredients thoroughly. Pour into unbaked pie shell in order shown.
• Bake in 325°F oven for 30 to 35 minutes. Do not overbake or it will dry out. For a fudgy type pie, bake and let center still be moist.
• Serve with a dollop of Cool Whip on top.

BITTERSWEET CHOCOLATE SILK PIE

Steps:

• In medium bowl, combine flour and salt.
• Using medium side of box grater (side used to shred carrots), grate cold butter into flour, tossing frequently.
• Cut shortening into chunks.
• Using a pastry blender, cut shortening into flour until pea-sized clumps form.
• Using fork to toss flour, stir in ice water until dough just starts to form.
• Press dough into smooth, flat disc.
• Wrap disc in plastic and refrigerate at least 1 hour.
• On lightly floured surface, roll dough out to 13-inch circle.
• Transfer dough to 9-inch pie plate.
• Trim overhanging dough to 1 inch; roll and crimp overhang to make decorative edge.
• Refrigerate pie shell for 30 minutes.
• Place rack in center of oven and preheat to 400°.
• Prick chilled pie shell all over with fork.
• Line pie shell with foil; place pie weight or dry beans or rice in shell.
• Bake for 20 minutes; remove foil and weights and bake for 10-15 minutes more, until pie shell is golden.
• Let pie shell cool for 15 minutes before filling with chocolate mixture.
• In small saucepan, heat cream and sugar together over medium high heat, stirring until sugar dissolves.
• Bring mixture to a boil.
• Turn off heat; stir in chocolate until melted and smooth.
• Stir in butter until melted and smooth.
• Scrape chocolate mixture into 4 1/2-quart bowl of heavy-duty electric mixer fitted with paddle attachment.
• Let chocolate mixture stand until just warm, about 20 minutes.
• Beat chocolate mixture at medium speed for 2-3 minutes, until bottom of bowl is no longer warm.
• With mixer running at medium speed, begin pouring egg beaters down side of bowl in slow, steady stream. This will take 2 minutes.
• Continue to beat for a few more minutes, until mixture just begins to thicken around the outside edge of bowl and becomes paler in color.
• Pour mixture into prepared pie shell and refrigerate for at least 4-6 hours.
• Just before serving pie, beat heavy cream with sugar until soft peaks form, about 3 minutes, in heavy-duty mixer and 5 minutes with hand-held mixer.
• Mound whipped cream onto chilled pie.
• Garnish with chocolate curls.

CHOCOLATE SILK PECAN PIE

Steps:

• Heat oven to 350°F In small bowl, combine sugar, corn syrup,butter, salt and eggs; beat 1 minute at medium speed.
• Stir in pecans.
• Pour into pie crust.
• Bake 350°F for 40 to 55 minutes or until center of pie is puffed and golden brown.
• (I fold a 3" band of aluminum foil and place loosely around edge of crust, folding over top to keep edges from browning too quickly).
• Cool 1 hour.
• While pecan layer is cooling, combile all chocolate filling ingredients in a food processor or blender.
• Process for about 1 minute or until smooth.
• Refrigerate about 1 1/2 hours until mixture is slightly thickened, but not set.
• You want to be able to pour it.
• Stir gently and pour over cooled pecan layer.
• Refrigerate until firm, about 1 hour.
• In small bowl, beat topping ingredients until stiff peaks form.
• Spoon or pipe over filling (it looks especially pretty piped just around outer edge).
• Garnish with chocolate curls.
• Store in refrigerator.

CHOCOLATE PECAN PIE

Steps:

• In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended.
• Stir in pecans.
• Pour into pastry shell.
• Bake at 350°F for 50 - 60 minutes or until knife inserted halfway between the edge and centre comes out clean.
• Cool on wire rack.

CHOCOLATE PECAN PIE

Steps:

• Heat oven to 350°F.
• Place cookie sheet in the oven to preheat it.
• In a bowl beat together corn syrup, sugar, margarine, vanilla and eggs.
• In the bottom of the pie crust, arrange pecans as neatly as you can and sprinkle chocolate chips over the top of them.
• Pour syrup mixture on top slowly so as not to disturb the pecans to much or move the chips much.
• Place the pie on the preheated cookie sheet bake for about 1 hour checking after 45 minutes since ovens vary.
• Pie is done when a deep golden brown and filling is "set".
• Remove from oven and cool completely!
• Store in refrigerator.

BITTERSWEET CHOCOLATE PECAN PIE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, beat sugar, corn syrup, flour, bourbon, butter, vanilla and eggs with wire whisk. Stir in pecans and melted chocolate. Pour into crust-lined pie plate.
• Bake 48 to 50 minutes or until set. Cool completely on cooling rack, about 2 hours.