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 GEMS ROSé
Can be prepared in 45 minutes or less.
Provided by Sylvia Rose
Yield Makes 12 miniature muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400° F. and lightly coat twelve 1/4-cup muffin tins with cooking spray.
- In a large bowl stir together flour, baking powder, baking soda, salt, and cinnamon.
- In a small bowl whisk together egg whites, sugar, applesauce, and vanilla until combined well and add to flour mixture, stirring until just combined. Stir in chocolate chips and chopped pecans until just combined. Divide batter among muffin tins and bake in middle of oven 15 minutes, or until a tester inserted in centers comes out clean.
- Cool muffins in tins on a rack 5 minutes and invert onto rack to cool completely.
CHOCOLATE & PECAN TART
Pecan pie crossed with chocolate tart with a dash of maple syrup - we can't argue with that
Provided by Matt Tebbutt
Categories Afternoon tea, Buffet, Dessert, Dinner, Treat
Time 1h45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 898 calories, Fat 63 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 47 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
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- Tip: Pull eggs & butter out about an hour before you begin to allow them to come to room temperature. This will help them combine much better.Preheat oven to 400°
- Place pecans on a parchment-lined cookie sheet and place in the oven for approximately 5 minutes or until nuts are lightly toasted. Watch carefully as they can go from perfect to burned very quickly. Once toasted, remove the pan from oven and lift the parchment paper (with nuts on it) off of the pan and place onto a cooling rack to fully cool.
- Once nuts have cooled, reserve about ¾ of the pecan halves whole and chop the rest. Set aside. Reduce oven temperature to 375°
- In a large mixing bowl, combine sugars, butter, eggs, and vanilla. *Make sure your butter is not hot when you mix it in - we don't want to start cooking the eggs. Add chopped nuts and chocolate chips to the mix.
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