RICH PECAN PIE
Enjoy a slice of this delicious Rich Pecan Pie. Maple-flavored syrup adds extra flavor and richness to this crunchy, classic Rich Pecan Pie recipe, which will look great on the dessert table at your next holiday party!
Provided by My Food and Family
Categories Bread
Time 1h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring syrup, sugar and butter to boil in medium saucepan on medium heat; simmer on medium-low heat 5 min., stirring occasionally. Cool slightly.
- Heat oven to 375°F. Place nuts in pie crust. Whisk eggs and vanilla in medium bowl until blended. Gradually stir in syrup mixture; pour over nuts in crust.
- Bake 35 to 40 min. or until knife inserted in center comes out clean. Cool.
Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
TEXAS PECAN AND CHOCOLATE PIE
Categories Chocolate Egg Nut Dessert Bake Christmas Thanksgiving Pecan Fall Spring Birthday Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
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.
PECAN PIE V
Unlike most pecan pies, this one does not require corn syrup.
Provided by Elaine Helms
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
- Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.
Nutrition Facts : Calories 312.9 calories, Carbohydrate 26.9 g, Cholesterol 77.2 mg, Fat 22.6 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 8.5 g, Sodium 105.1 mg, Sugar 24.6 g
CHOCOLATE PECAN PIE WITH RUM
The filling in this chocolate pecan pie gets a little extra kick from a shot of rum. The result is a perfectly rich and chocolatey dessert, filled with crunchy pecans.
Provided by Haley
Categories Dessert
Number Of Ingredients 15
Steps:
- In a medium-size bowl, whisk together flour, sugar, and salt with a fork. Add butter and use a pastry blender (or two forks) to cut the butter into the flour mixture until incorporated and crumbles are no larger than small peas.
- Add buttermilk 1 tablespoon at a time, mixing with a fork until the dough becomes moistened and shaggy and starts to come together. Don't add more buttermilk than you need to. Use your hands to knead the dough and form into a ball. Flatten it slightly into a disc, wrap in saran wrap, then chill for at least an hour.
- Once chilled, turn the dough out onto a lightly floured surface and use a rolling pin to roll it out into a circle 12 inches in diameter. Transfer the dough to a 9-inch pie plate, trim off the excess, tuck the edges under, then flute the edges. Put the crust back in the fridge while you make the filling.
- Preheat the oven to 350 degrees Fahrenheit. In a small saucepan over low heat, melt the chocolate and butter together, stirring frequently. Let cool slightly.
- In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla, rum, and salt. Whisk in the chocolate mixture until smooth. Fold in the 1 1/2 cups chopped pecans.
- Pour filling into the prepared pie crust, then arrange the pecan halves on top in concentric circles.
- Bake the pie for 40-45 minutes. I recommend tenting a piece of foil over the pie halfway through, then removing it for the last 5 minutes or so to prevent over-browning. Pie may rise up in the middle while baking and will still be slightly jiggly in the center when done - this is okay, it will flatten and set as it cools.
- Place on a wire rack to cool completely. Cover leftovers tightly with foil and store in the refrigerator.
EXTRA-RICH CHOCOLATE PECAN PIE
Make and share this Extra-Rich Chocolate Pecan Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chocolate chips, evaporated milk, and butter in a small saucepan.
- Cook over low heat, stirring constantly, until mixture is smooth and creamy.
- Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well.
- Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell.
- Bake in a 375 degree F. oven for 40 minutes or until the filling is set.
- Cool on a wire rack.
CHOCOLATE PECAN PIE
Very decadent, rich and delicious. I often make this for entertaining at Christmas. Nice with a little dollop of whipped cream.
Provided by conniecooks
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended.
- Stir in pecans.
- Pour into pastry shell.
- Bake at 350°F for 50 - 60 minutes or until knife inserted halfway between the edge and centre comes out clean.
- Cool on wire rack.
Nutrition Facts : Calories 508.6, Fat 33, SaturatedFat 10, Cholesterol 86.9, Sodium 167.8, Carbohydrate 55, Fiber 5, Sugar 19.6, Protein 7.3
RICH CHOCOLATE PECAN PIE
Provided by Emeril Lagasse
Categories dessert
Time 1h15m
Yield (9-inch) pie
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
- In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.
KETO CHOCOLATE PECAN PIE
My delicious keto, sugar free, low carb chocolate pecan pie will satisfy your sweet tooth. Bonus: it's easy to make with a press in crust!
Provided by Taryn
Categories Dessert
Time 1h
Number Of Ingredients 12
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.
Nutrition Facts : Calories 415.5 kcal, Carbohydrate 11.5 g, Protein 8.8 g, Fat 40.8 g, SaturatedFat 15.4 g, Cholesterol 71.4 mg, Sodium 142.9 mg, Fiber 5.7 g, Sugar 2.4 g, TransFat 0.6 g, UnsaturatedFat 12.3 g, ServingSize 1 serving
CHOCOLATE PIE
Steps:
- Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
- Pour in milk and egg yolks, and whisk together.
- Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
- Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
- Cut into slices and serve with whipped cream!
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- In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
- Preheat the oven to 375°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed.
- Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.
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- Combine corn syrup, sugar, butter, eggs and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in 1 cup pecans and 1/2 cup chocolate chips.
- Pour mixture into prepared pie crust. Cover pie loosely with aluminum foil. Bake 30 minutes. Remove aluminum foil; continue baking 10-15 minutes or until filling is set. (If browning too quickly, recover with aluminum foil.) Cool; refrigerate at least 4 hours or until serving time.
- Dip additional pecan halves halfway in melted chocolate chips; if desired. Cover; refrigerate until set. Garnish pie with whipped cream and dipped pecan halves, if desired.
30 EASY PECAN RECIPES THAT GO ... - INSANELY GOOD RECIPES
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- Candied Pecans. These are seriously addictive. Their sweet and buttery flavor is enhanced by the crunchy caramel coating and a sprinkling of flaky sea salt.
- Turtle Cookies. Turtle cookies are the culmination of everything I love in a dessert. They’re soft and chewy, rich and chocolatey, and loaded with caramel pieces, pecans, and chocolate chips.
- Easy Pecan Pie Recipe. Come Thanksgiving, there better be an extra pecan pie on the table just for me. I will fight you for the last slice. Between the gooey syrup filling and the tender, crunchy pecans, there is just nothing better.
- Pecan Crusted Salmon with Lemon Glaze. Sure, you can use boring old breadcrumbs to coat your salmon. But I can’t say enough good things about this pecan crust!
- Pecan Squares. The first time I made these, I burned my mouth as I impatiently bit into the still-hot slice. The second time, I devoured two slices before I could finish my coffee.
- Apple Cranberry Pecan Salad. I think I’ve mentioned before that when I make a salad; I need lots of toppings! Texture is so important, and without fun extras, salads can be super bland.
- Butter Pecan Chicken. Chicken is such a versatile meat. You can boil it, fry it, roast it, bake it, and it works well with everything from squash to strawberries.
- Pecan Tassies. It’s sad to say, but I didn’t grow up eating pecan tassies. In fact, I’d never tried one until I was a fully-fledged adult. The horror!
- French Quarter Pecan Cheese Spread. You’ve just found the dip for your next party. Cream cheese with garlic and onion smothered in a salty-sweet-spiced pecan topping – need I say more?
- Small Batch Butter Pecan Ice Cream. Not only does this recipe make just the right amount and tastes amazing, but you won’t even need an ice cream machine!
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