Chocolate Chunk Pecan Pie Food

ULTIMATE CHOCOLATE CHUNK PECAN PIE

Steps:

• In a small bowl, mix flour and salt; cut in cream cheese and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while making filling., In a small saucepan, combine sugar, butter and 1 cup chopped chocolate; stir over low heat until smooth. Cool slightly., In a large bowl, whisk eggs, corn syrup, vanilla and salt until blended. Stir in chocolate mixture. Layer pecans and remaining chopped chocolate in pastry shell; pour chocolate mixture over top., Bake 55-60 minutes or until set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold.

CHOCOLATE CHIP PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
• Bake in preheated oven for 45 minutes or until set and golden.

TEXAS PECAN AND CHOCOLATE PIE

Steps:

• For crust:
• Combine first 4 ingredients in processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside.
• For filling:
• Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly.
• Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes.
• Cool pie completely on rack.

CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 375 °F.
• Cover bottom of pie crust with pecans.
• In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, bourbon and the chopped chocolate. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
• Bake for 10 minutes. Lower the oven temperature to 350 °F and continue to bake for an additional 25 minutes or until pie is set. Remove from oven and cool on a wire rack.

PECAN CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Crust: In a medium bowl combine flour and salt. Stir well, then cut in butter until mixture is the size of small peas. Add ice water and mix just until dough forms a ball.
• Allow dough to rest in refrigerator for 20 minutes, then roll out and fit into a 9-inch pie plate. Set aside.
• To Make Filling: In a medium bowl mix eggs and sugar. Add corn syrup and melted butter or margarine. Mix until all ingredients are thoroughly combined.
• Spread chocolate chips and pecan pieces across bottom of pie shell. Pour egg mixture over chocolate chip and pecan layer.
• Bake in preheated oven for 35 minutes. Serve warm or cool with a dollop of whipped cream and a sprinkling of chocolate chips if desired.

EMERIL'S PECAN-CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
• Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

COCONUT-CHOCOLATE PECAN PIE

Steps:

• Prepare Pastry for Single-Crust Pie. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
• For filling: In a medium bowl, combine eggs, corn syrup, brown sugar, butter, vanilla, and salt.
• In pastry shell, layer semisweet chocolate pieces, 1 cup coconut and pecan pieces. Pour egg mixture over all, spreading evenly. To prevent overbrowning, cover edge of pastry shell with foil.
• Bake in a 350 degree oven for 30 minutes. Remove foil; bake for 20 to 25 minutes more or till set. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours. If you like, serve with whipped cream and sprinkle with toasted coconut. Makes 8 to 10 servings. Pastry for Single-Crust Pie
• In a bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.

DECADENT CHOCOLATE PECAN PIE

Steps:

• 1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
• 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
• 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
• 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

TRIPLE CHOCOLATE CHUNK PECAN PIE

Steps:

• For The Pie Dough: In the bowl of a food processor fitted with the metal blade, process 3/4 cup flour, salt, and sugar until combined, about two 1-second pulses. Add butter and shortening and process until dough just starts to collect in uneven clumps, about 10 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 pulses. Transfer mixture into medium bowl.
• Sprinkle vodka and water over mixture. Using a folding motion, use a rubber spatula to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten the dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
• Remove dough from refrigerator and roll out on floured work surface to 12-inch circle, about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into a 9-inch pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 15 minutes.
• Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove pie pan from refrigerator and trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate until firm, about 15 minutes.
• Remove pie shell from refrigerator and press a doubled 12-inch piece of aluminum foil inside the pie shell, and fold the edges of the foil to shield the fluted edges. Evenly distribute 2 cups of ceramic or metal pie weights over foil. (you can also use dried beans or pennies if you have no pie weights). Bake on rimmed baking sheet for 15 minutes. Carefully, remove foil and weights by gathering sides of soil and pulling up and out. Place pie shell back into the oven and continue baking until lightly golden brown, about 5 to 10 minutes more. Remove from oven, and set aside while preparing the filling.
• Lower oven temperature to 275 degrees. Place pie shell in oven if not still warm.
• In a medium heatproof bowl set in skillet of water maintained at just below simmer, melt butter. Remove bowl from skillet; mix in sugar and salt until butter is absorbed. Beat in eggs, then corn syrup and vanilla. Return bowl to hot water; stir until mixture is shiny and warm to the touch, about 130 degrees. Remove from heat; stir in pecans.
• Pour mixture into warm shell and scatter chocolate pieces over pecan mixture; gently press the chocolate into the filling with the back of a spoon. Bake until center feels set yet soft, like gelatin, when gently pressed, 50 to 60 minutes. Transfer pie to rack; let cool completely, at least 4 hours. Serve pie at room temperature or warm, with lightly sweetened whipped cream or vanilla ice cream.

CHOCOLATE CHIP PECAN PIE

Steps:

• In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add butter and mix well. Stir in pecans and chocolate chips. Pour into pie shell. , Bake at 350° for 50-55 minutes or until set. Cool on a wire rack.

CHOCOLATE CHUNK PECAN PIE

Steps:

• To make the crust: Whisk together the flour, buttermilk powder, salt, and baking powder.
• Add the shortening, working it in till it's thoroughly dispersed throughout the dry ingredients.
• Cut the butter into pats, and roughly work it into the mixture in the bowl; a few large pieces remaining are OK.
• Sprinkle the vinegar into the bowl, then 3 tablespoons of the ice water. Mix quickly and gently, just till everything is thoroughly moistened.
• Gather the dough into your hand, and squeeze it. If it holds together nicely, it's ready. If not, add a bit more ice water, a teaspoon or so at a time, till it's cohesive.
• Shape the dough into a rough disk, and transfer it to a well-floured work surface.
• Roll it into a rectangle about 8" x 12".
• Fold the rectangle like a letter, turn it 90°, and roll it into an 8" x 12" rectangle again.
• Give it another three-fold, then fold it in half to make a thick square.
• Wrap in plastic, and refrigerate for 30 minutes, or for up to 24 hours.
• Remove the dough from the fridge, and allow it to warm for about 15 minutes before rolling.
• While it's warming, preheat the oven to 375°F
• Roll the dough into a 12" to 13" circle.
• Transfer the crust to a 9" pie plate.
• Trim the edges (patching any bare spots, if necessary), and make a tall crimp.
• Refrigerate the crust while you make the filling.
• Note: You may choose to make the filling during the dough's initial chilling period, instead of once it's shaped. Doesn't matter; either way is fine.
• Beat the eggs, sugar, and salt for about 2 minutes at high speed, till they're thick and light-colored.
• Stir in the flour, the cooled, melted butter; and the flavor of your choice, then the chocolate chips/chunks and the diced pecans.
• Pour the batter into the pie crust, then scatter the pecan halves on top.
• Bake the pie for 30 minutes.
• Tent it lightly with aluminum foil, and bake for an additional 15 minutes, till the crust and top are both golden brown.
• Remove the pie from the oven, and allow it to cool for about 30 minutes before serving.
• Top with ice cream or whipped cream, if desired.
• NOTE*: If desired, substitute 1/2 teaspoon vanilla-butternut flavor, pralines & cream flavor, or butter-rum flavor, all optional but delicious.

PECAN-CHOCOLATE CHIP PIE

Steps:

• Basic Sweet Pie Crust:
• For the Basic Sweet Pie Crust:
• Sift the flour, sugar and salt into a large mixing bowl. Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix.
• Form the dough into 2 disks, and wrap each disk individually in plastic wrap. Refrigerate for at least 1 hour or overnight.
• Roll out and fit into pans and use for pies as desired. Makes 2 (9-inch) pie crusts
• For the pie:
• Roll 1 piece of the pastry out to a thickness of between 1/8 and 1/4-inch and fit into a deep-dish pie pan. Trim the overhang to about 1-inch, then fold pastry overhang inward along the top edge of the pie pan, press, and crimp the top edges decoratively (so that the crust is thicker along the top edge and stands up slightly above the top edge of the pie pan). Place in the refrigerator for at least 30 minutes and up to several hours.
• Preheat the oven to 400 degrees F.
• Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F.
• Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces.
• Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.
• Bake until the filling sets and pastry is nicely browned, usually about 1 hour.
• Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature.

KETO CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350. Grease a 9-inch deep-dish pie plate very well with butter or shortening.
• Put the almond flour, coconut flour, and butter in a food processor and pulse until crumbs form. Add the water and pulse until it comes together in a dough. Press into the bottom and halfway up the sides of the prepared pie plate. Prick the bottoms with a fork. Bake for 10 minutes.
• Meanwhile, in a medium bowl combine the butter and sweetener. Beat with an electric mixer until smooth. Add the vanilla, molasses, heavy cream, and egg. Beat until combined.
• Stir in the chopped pecans and chocolate chips. (Optional: set some aside to make a design on the top). Pour over the baked crust. The filling will be thick. Bake for 40-45 minutes until no longer jiggly and golden brown.
• Cool completely. I prefer to make this a couple of days ahead of time. The flavor improves after being in the fridge for a bit and chilling helps the crust hold together.

CHEF JOHN'S CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a foil-lined baking sheet on the lowest shelf.
• Place dough in a 9-inch pie pan and crimp edges if desired.
• Whisk eggs in a large bowl with a wire whisk until pale and frothy, about 2 minutes. Whisk in milk and vanilla. Mix in brown sugar, white sugar, and flour until incorporated. Pour in melted butter and whisk until fully combined. Stir in pecans.
• Spread chocolate chips evenly over the bottom of the pie crust. Gently pour filling over top and gently tap the pie pan so the filling settles.
• Bake in the center of the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until crust is golden brown and filling is set and no longer jiggly, 30 to 35 minutes more.
• Remove from the oven and let cool to room temperature before serving, about 2 hours. You can refrigerate it once it's reached room temperature and serve cold, if desired.