Chocolate Bliss Pecan Pie Food
CHOCOLATE PECAN PIE
Make room, pecans. We've added melted chocolate to the usual pecan pie in this Chocolate Pecan Pie! Up the ante on the classic with our Chocolate Pecan Pie.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Chop 4 oz. chocolate coarsely; set aside. Microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted.
- Line 9-inch pie plate with crust as directed on package; brush bottom with small amount of eggs. Add remaining eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and nuts; mix well. Pour into crust.
- Bake 55 min. or until knife inserted near center comes out clean. Cool completely.
Nutrition Facts : Calories 510, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
CHOCOLATE PECAN PIE I
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
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
FURR'S CAFETERIA CHOCOLATE BLISS PIE
This is a copycat recipe of Furr's Cafeteria Chocolate Bliss Pie. This pie is a Furr's Cafeteria Butter Chess Pie with a dark chocolate topping.
Provided by Starman5
Categories Dessert
Time 1h8m
Yield 6-8 slices, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and flour in a large bowl; add eggs and buttermilk, blend with a mixer. Blend in butter and vanilla extract, and pour into unbaked pastry shell.
- Bake at 350 degrees F for 45 minutes or until set.
- Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.n Do not overcook, or the pie will have the consistency of an omelet instead of a custard.
- Cool on a wire rack for 10 minutes.
- Melt the chocolate, pour over the pie and spread evenly. Cool in freezer for about 45 minutes to set chocolate.
- Instead of buttermilk, you can use cow, soy almond, or coconut milk and two tablespoons buttermilk powder.
Nutrition Facts : Calories 482.1, Fat 29.5, SaturatedFat 14.2, Cholesterol 90.6, Sodium 276.2, Carbohydrate 54.4, Fiber 4.3, Sugar 34.6, Protein 7.5
CHOCOLATE BLISS PECAN PIE
Here's a rich, chocolatey pie to serve on the weekend when special friends come to dinner.
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Coarsely chop 4 of the chocolate squares; set aside. Line 9-inch pie plate with pie crust as directed on package.
- Microwave remaining 4 chocolate squares and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted.
- Brush bottom of pie crust with small amount of the beaten eggs. Add remaining beaten eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and pecans; mix well. Pour into pie crust.
- Bake 55 minutes or until knife inserted 2 inches from edge comes out clean. Cool on wire rack.
Nutrition Facts : Calories 596.3 calories, Carbohydrate 67.8 g, Cholesterol 77.4 mg, Fat 36.5 g, Fiber 5 g, Protein 8 g, SaturatedFat 10.8 g, Sodium 191 mg, Sugar 32.8 g
CHOCOLATE PECAN PIE
Make and share this Chocolate Pecan Pie recipe from Food.com.
Provided by Bayhill
Categories Dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 4064.4, Fat 291.5, SaturatedFat 113.4, Cholesterol 616, Sodium 1908.8, Carbohydrate 355.1, Fiber 28.8, Sugar 198.4, Protein 48.2
CHOCOLATE PECAN PIE
Very decadent, rich and delicious. I often make this for entertaining at Christmas. Nice with a little dollop of whipped cream.
Provided by conniecooks
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 508.6, Fat 33, SaturatedFat 10, Cholesterol 86.9, Sodium 167.8, Carbohydrate 55, Fiber 5, Sugar 19.6, Protein 7.3
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CHOCOLATE PECAN PIE BLISS BALLS | VANILLA AND BEAN
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5/5 (1)Total Time 50 minsCategory Dessert, SnackCalories 159 per serving
- Preheat the oven to 325F (163C). Line a sheet pan with parchment paper. Toast the oats and pecans for about 15-20 minutes OR until toasty-golden and fragrant. Scoop out 1/2 C (50g) of pecans and set aside (this will be processed separately and used later as a coating to roll the balls in). Add the toasted oats and remaining pecans to a work bowl of a food processor fitted with the S blade. Pulse the oats and pecans until a fineish meal is formed, about 11-15 times. Chunks are okay. Transfer to a small bowl. Set aside. Pulse the remaining 1/2 C (50g) of pecans set aside earlier until fine. Transfer to a separate small bowl. Set aside. (these pecans will be used later as a coating to roll the balls in). You'll use the work bowl again. There's no need to clean it out.
- Meanwhile while the oven is heating and oats/pecans are toasting, prepare the dates. If your dates are dry and tough, soak them in hot water for about 15 minutes to soften. Drain, then remove the pits. Squeeze the excess water out, as much as possible and blot with a tea towel.Transfer the dates to the work bowl of a food processor, add salt, molasses, vanilla and bourbon if using. Process the dates mixture until a paste forms, stopping to scrape the sides of the bowl if needed.
- Pour the processed oats and pecans over the date paste, and add the chocolate chips. Process about 15 seconds until the ingredients are evenly distributed stopping to scrape down the bowl if needed.
- Using a #50 scoop, small ice cream scoop or about 1 1/2 Tbs each, portion the dough and set on a parchment lined sheet pan. Once all the balls are scooped, roll into balls. Then, roll the balls into the pecan bits set aside earlier. If using, you can roll the balls in unsweetened cocoa powder instead of pecans or some of each if desired.
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