Chocolate Pecan Pie W Homemade Whipped Cream Food

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.

CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 350 degrees and line your pie pan with you pie crust.
• Add the chocolate chips and pecans to your pie crust.
• In a large bowl whisk together the eggs, butter, corn syrup, sugar and vanilla extract then pour it over the pecans and chocolate and bake for 35-40 minutes or until pie is set.
• Cool pie on a wire rack until completely cooled before serving.

CHOCOLATE PECAN PIE I

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.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
• Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

CHERRY CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 325°. Toss cherries with brandy; let stand, covered, 1 hour., For crust, mix flour, sugar and salt. Whisk together oil and milk; add to flour mixture, tossing with a fork just until blended. Press onto bottom and up sides of a greased 9-in. pie plate., For filling, drain cherries, reserving 1 tablespoon brandy. Beat butter, sugar and salt until blended; gradually beat in eggs and reserved brandy. Stir in flour. Fold in pecans, chocolate and cherries; pour into crust., Bake until top is golden brown, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream. Refrigerate leftovers.

HEAVENLY CHOCOLATE PIE

Steps:

• In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

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.

CHOCOLATE PECAN CHESS PIE

Steps:

• Preheat oven to 325°F. Place baking sheet in oven. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth. Remove from heat; cool 10 minutes.
• Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then bourbon, vanilla and salt. Stir in pecans (filling will be thick). Spoon filling into crust.
• Place pie on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes. Transfer pie to rack and cool completely. Serve with whipped cream.

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.

CHOCOLATE BOURBON PECAN PIE

Steps:

• Preheat oven to 425.
• Melt chocolate squares in the microwave.
• Beat melted chocolate with brown sugar until thoroughly mixed.
• Add eggs, one at a time.
• Add corn syrup, bourbon, molasses, and salt.
• Check to see that there are no lumps--this mixture is sticky!
• Fold in pecan halves with a spatula.
• Pour into the pie shell and bake for ten minutes at 425. Lower oven temperature to 325 and back for about 30 minutes more, or until a knife comes out clean from the center.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F.
• Mix together eggs, sugar, salt, butter, corn syrup, pecan halves and chocolate chips until well combined.
• Pour into prepared pie crust.
• Bake for 40-50 minutes, or until center is set and crust is golden brown.

GINA'S CHOCOLATE PECAN PIE WITH WHIPPED CREAM

Steps:

• Heat oven to 350 degrees.
• Line 9" pie plate with pie crust.
• To beaten eggs in a medium mixing bowl, add sugar and mix until combined.
• Add flour and mix well (flour helps the pie to solidify). Then mix in vanilla.
• Spray a glass measuring cup with non-stick spray. Measure 3/4 cup dark corn syrup (the spray will allow the syrup to easily flow out). Add to the mixture.
• Stir in the bourbon.
• Spread pecans and chocolate chips in the bottom of the pie crust.
• Stir the melted butter into the filling mixture.
• Pour the filling into the pie plate.
• Bake at 350 degrees for 50-60 minute until center is set.
• Allow to cool on a wire rack away from heat.
• Make whipped cream by beating cream with an electric mixer for a few minutes until thick and smooth.
• Add sugar and blend well, about 2 minutes.
• Fold in vanilla.
• Top each piece of pie with a dollop of whipped cream.