DECADENT CHOCOLATE PECAN PIE
This luscious pie has crunchy pecan pie on top of a layer of rich chocolate.
Provided by Anita Hoffman
Categories Pies
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Bake pie crust at 425 degrees for 5-7 minutes until golden brown. Reduce temperature to 325 degrees.
- 2. Microwave your chocolate chips and milk on high 1-1-1/2 minutes until smooth and pour into pie crust.
- 3. Beat eggs in large bowl and add other ingredients, except pecans and mix well. Slowly pour into the pie crust on top of your chocolate layer. Add the pecans on top and put foli around the crust on edges. Bake 55-60 minutes or until filling is puffed and center is still soft enough to move when shaken gently.
- 4. Cool completely on wire rack.
DECADENT CHOCOLATE PECAN PIE
Try this luscious variation of a classic pecan pie for a memorable end to your special meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate.
Provided by Chef mariajane
Categories Pie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F Line 9-inch pie plate with pie crust. Partially bake crust 7 minutes. Remove and set aside. Immediately reduce oven temperature to 325°F.
- Microwave chocolate chips and milk in medium microwaveable bowl on High 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust; set aside. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of aluminum foil around edges of crust to prevent over-browning.
- Bake 55-60 minutes or until filling is puffed but center is still soft enough to move when shaken gently. Tent pie with foil if crust browns too quickly. Cool on wire rack.
Nutrition Facts : Calories 638.6, Fat 35.3, SaturatedFat 11.3, Cholesterol 94.4, Sodium 440.9, Carbohydrate 79.8, Fiber 2.9, Sugar 40.5, Protein 6.7
DECADENT CHOCOLATE PECAN PIE
Make and share this Decadent Chocolate Pecan Pie recipe from Food.com.
Provided by LizCl
Categories Pie
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Bake pie crust at 425 degrees for 5-7 minutes until golden brown.
- Reduce temperature to 325 degrees.
- Microwave your chocolate chips and milk until smooth and pour into pie crust.
- Beat eggs in large bowl and add other ingredients, except pecans and mix well. Slowly pour into the pie crust on top of your chocolate layer.
- Add the pecans on top and put foil around the crust on edges.
- Bake 55-60 minutes.
Nutrition Facts : Calories 512.5, Fat 27.3, SaturatedFat 8.3, Cholesterol 84, Sodium 293.8, Carbohydrate 67.7, Fiber 3.1, Sugar 39.3, Protein 5.9
DECADENT PECAN PIE
When it comes to creating decadent desserts for fall, this pecan pie recipe takes the cake! It's the perfect partner for the season and an all-time favorite that always brings delicious to the table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h55m
Yield 8
Number Of Ingredients 10
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.
- In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
- Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 63 g, Cholesterol 100 mg, Fat 5 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 34 g, TransFat 2 g
PECAN PIE BARS
We transformed your favorite, rich and gooey Thanksgiving pie into an easy, shareable bar! These pecan pie bars deliver big on the traditional nutty, caramel flavor and the recipe yields 36 servings. So you can forget baking two pies, this recipe will feed your whole crowd! All it takes to get these bars baking is your 13x9 pan and 15 minutes of prep time. Once they're cut and cooled, dip them in melted chocolate for a decadent holiday treat everyone will adore.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.
- In large bowl, mix granulated sugar, butter and 1 teaspoon vanilla. Stir in flour. Press dough in bottom and 1/2 inch up sides of pan. Bake 15 to 17 minutes or until edges are light brown.
- Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 teaspoon vanilla, the salt and eggs with spoon. Stir in pecans. Pour over crust.
- Bake 25 to 30 minutes or until set. Loosen edges from sides of pan while warm. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on waxed paper to dry.
Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
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- To make the dough: (for step-by-step recipe with photos click here) Process flour, salt, and sugar in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal, about 15 pulses. Add 3 tablespoons water and keep pulsing, adding more water as needed until the dough isn’t dry and starts to clump together. Do not process to the point that a large ball of dough is formed, rather the dough should be quite crumbly with large clumps. Another way to check if it’s done, is to take a piece of dough and press it between your thumbs – the dough should stick well together without feeling dry or crumbly.
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