Delicious Chocolate Fudge Pecan Pie Food

CHOCOLATE PECAN PIE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
• Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

CHOCOLATE FUDGE PECAN PIE

Steps:

• Preheat oven to 350 degrees. Meanwhile, combine cornstarch and water in a small bowl.
• In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally. Add the cornstarch mixture, then the eggs, butter, and salt. Stir until well-combined and smooth.
• Remove from the heat and add pecans. Mix well and pour into crust.
• Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean. Cool on a rack, then cover and refrigerate for a minimum of 2 hours.

DELICIOUS CHOCOLATE FUDGE PECAN PIE

Steps:

• Melt butter and blend in cocoa.
• Mix cocoa mixture with sugar.
• Add eggs and mix well.
• Add milk and mix.
• Add vanilla and mix.
• Add pecans and mix.
• Pour into unbaked pie shells (2).
• Bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake for 20 minutes or until set.
• Pie will puff when done.
• Do not overbake or pie will be dry.
• Take pie out of oven when pie is still shaking in center.
• Let cool off completely then store in refrigerator.

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.

PECAN, CARAMEL AND FUDGE PIE

Steps:

• Make crust:
• Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
• Make filling:
• Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
• Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool

EASY CARAMEL PECAN FUDGE PIE

Steps:

• For the crust: blend all the ingredients in a processor.
• Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
• Cover the crust and freeze while preparing the filling.
• To make the filling: set oven to 350 degrees.
• In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
• Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
• Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
• Pour the hot filling into the prepared crust.
• Distribute the pecans evenly (as best you can) using a spoon.
• Bake until the filling bubbles all over (about 10 minutes).
• Cool completely or refrigerate.
• Serve with a dollup of whipped cream on each slice.

CALIFORNIA PIZZA KITCHEN STYLE FUDGE PECAN PIE

Steps:

• Preheat oven to 350.
• Carefully remove crust from pie tin.
• Thoroughly but lightly coat the inside of the tin with the oil.
• Evenly and lightly dust the inside of the oiled crust with flour.
• Return shell to tin, and let thaw to room temperature.
• Repair any cracks with a moistened fingertips by gently patting the crack edges together.
• Brush the inside with the beaten egg yolk, avoiding the fluted edge, and concentrating on cracked areas.
• Bake for 8 minutes.
• Filling:.
• In a medium saucepan over medium-high heat, stir the syrup, brown sugar, vanilla and salt together with a wooden spoon.
• Bring to a boil, and then add the fudge sauce immediately.
• Let cool for 5 minutes, and then stir in the cubed butter until melted and thoroughly blended.
• Add eggs, beating until thoroughly incorporated into the mixture.
• Pour the filling into the pie shell.
• Arrange the pecan halves, flat side down, on the surface.
• Bake until the filling is set, about 45 minutes in the 350 oven.
• Place on cooling rack for at least 30 minutes before serving.

FUDGE-PECAN PIE

Steps:

• Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.

CHOCOLATE FUDGE PECAN PIE

Steps:

• Combine all ingredients in medium sized bowl.
• Pour mixture into pie shell.Bake at 350 for 35 to 40 minutes or until set.

VELVETY CHOCOLATE BUTTER PECAN PIE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.

PECAN FUDGE PIE

Steps:

• In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.

RCC CHOCOLATE FUDGE-PECAN PIE

Steps:

• Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes.
• Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.