TONY'S CHOCOLATE PECAN PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.
- Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
- Place on a sheet tray and bake for 50 to 60 minutes.
- When ready to serve top with a dollop of Whipped Cream.
- Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.
FRONTERA GRILL'S CHOCOLATE PECAN PIE WITH COFFEE WHIPPED CREAM
Provided by Jennifer Jones
Categories Coffee Milk/Cream Chocolate Nut Bake Cinco de Mayo Tree Nut Pecan
Yield Makes 1 deep-dish pie or 10 to 12 servings
Number Of Ingredients 25
Steps:
- Make the crust:
- In the bowl of a food processor, combine the flour, butter, and shortening. Pulse until the mixture resembles coarse meal with some small (roughly pea-size) lumps of butter. Transfer to a large bowl.
- In a small bowl, stir together the sugar, salt, and 4 tablespoons ice water. Using a fork, gradually stir the ice-water mixture into the flour mixture-the dough will be in rough, rather stiff clumps. If there is unincorporated flour in the bottom of the bowl, drizzle in more ice water, 1/2 tablespoon at a time, and use the fork to gently incorporate it. Do not overwork the dough, or the pastry will be tough. Turn the dough out onto a lightly floured work surface, gather into a ball, and flatten into a roughly 1-inch-thin disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: The dough can be made ahead and stored, wrapped in plastic in the refrigerator, up to 2 days or frozen, up to 1 week; defrost in the refrigerator before proceeding.
- On a lightly floured surface, roll the dough into a 12-inch round then transfer to a 9-inch deep-dish pie plate. Trim the edge, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edge decoratively. Using a fork, prick the bottom and sides of the pie shell all over then chill for 30 minutes. DO AHEAD: The pie shell can be assembled to this point and stored, wrapped in plastic in the refrigerator, up to 2 days, or frozen, up to 1 week; defrost in the refrigerator before continuing.
- Arrange a rack in the middle of the oven and preheat to 400°F.
- Lightly butter a 15-inch round of foil and lay it, butter-side-down, inside the chilled pie shell then gently press to line the shell snugly. Fill the pie shell with pie weights or dried beans and bake until the pastry is set and pale golden along the edge, about 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the weights or beans and the foil and bake the shell until pale golden all over, 8 to 10 minutes more. Brush the entire pastry surface with the lightly beaten egg yolk, and cool completely.
- Make the filling:
- Arrange a rack in the lower third of the oven and preheat to 350°F.
- In a large bowl, combine the pecans, chocolate, and flour, and toss to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the corn syrup, molasses, coffee-flavored liqueur, vanilla, and salt and beat until incorporated (if the mixture appears to be separating or isn't combining, swap the paddle attachment for the whisk attachment and whisk until incorporated). Pour over the chocolate-pecan mixture and stir well to combine. Pour the mixture into the cooled pie shell and bake until a knife inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool completely. DO AHEAD: The pie can be baked, cooled, and stored, wrapped in a double-layer of plastic and refrigerated, up to 3 days.
- Make the coffee whipped cream:
- In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a handheld mixer, whip the cream, sugar, and coffee-flavored liqueur until the cream holds soft peaks.
- To serve:
- Just before serving, cut slices into the pie then warm the whole pie in a 325°F oven until just heated through, about 8 minutes. Serve slices topped with dollops of coffee whipped cream.
CHOCOLATE PECAN PIE W/ HOMEMADE WHIPPED CREAM
I would have to say Chocolate Pecan Pie is in the top 3 of my favorite pies. This recipe is to die for. Many say it is rich and you only need a tiny sliver. I say it is perfect and to have a regular slice with plenty of homemade whipped cream. It is rich, it is indulgent, it is heavenly and if you are lucky enough to get a slice...
Provided by Annette W.
Categories Pies
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350°.
- 2. While oven preheats, melt butter in a small sauce pan on the stove or in the microwave. While butter is melting, add beaten eggs to a medium sized bowl.
- 3. Stir in brown sugar, flour, vanilla and corn syrup until combined. Add butter when just melted.
- 4. Mix in pecans and chocolate chips. Stir all together. Pour mixture into unbaked pie shell.
- 5. Place a sheet tray or a piece of foil on bottom rack below where the pie will sit to bake. Place pie on top rack in the center of the oven and bake for 50-60 minutes.
- 6. Shield your pie crust for first 30 minutes or so of baking OR shield your pie crust for at least the second half of baking to avoid crust over browning.
- 7. Let pie cool AT LEAST an hour before cutting. When ready to eat, serve with a HUGE dollop of homemade whipped cream. ENJOY!
- 8. ~~HOMEMADE WHIPPED CREAM~~ Place a metal or glass bowl in the freezer at least 15 minutes prior to making. With a mixer, beat cream until it begins to thicken. Add powdered sugar. Beat until stiff peaks form. Fold in vanilla. ***TIP*** Using powder sugar instead of regular sugar will keep your cream from separating.
GINA'S CHOCOLATE PECAN PIE WITH WHIPPED CREAM
Make and share this Gina's Chocolate Pecan Pie With Whipped Cream recipe from Food.com.
Provided by Maureenie
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 694.6, Fat 44.1, SaturatedFat 16.1, Cholesterol 135.3, Sodium 252.4, Carbohydrate 70.4, Fiber 3.5, Sugar 39, Protein 6.9
PECAN PIE WITH CHOCOLATE-CINNAMON WHIPPED CREAM
Provided by Rachael Ray : Food Network
Categories dessert
Time 11m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.
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CHOCOLATE CREAM PIE WITH PECAN CRUST - ANDIE MITCHELL
From andiemitchell.com
5/5 (3)Total Time 4 hrs 40 minsCategory DessertCalories 694 per serving
- Make the crust: Preheat the oven to 325 degrees F. In a food processor (or high powered blender), pulse the pecans, crackers, coconut, and sugar, until the mixture is fully ground. You want very fine crumbs that are all the same size. Transfer the crumbs to a large bowl, stir in the butter, and stir well with a rubber spatula until evenly combined. Pour crumbs into a 9- or 10-inch pie plate, spreading them with your fingers into an even layer. Use the flat bottom of a measuring cup or drinking glass to press and pack the crumbs evenly into the bottom of the pie plate, then use the side of the measuring cup to press crumbs into the plate’s sides. Bake until fragrant and golden browned, 12 to 15 minutes. Let cool on a wire rack while you make the filling.
- Make the filling: In a large saucepan, whisk the sugar, cornstarch, and salt together. Whisk in the coconut milk and whole milk until fully mixed, taking care to scrape all sides and corners of the saucepan (so as not to leave any clumps of cornstarch). Set the saucepan over medium heat and cook, whisking constantly, until the mixture is thickened and simmering across the entire surface, about 10 minutes. Remove the pan from heat. Whisk in the chopped semisweet and unsweetened chocolate and butter until melted and fully blended. Whisk in the vanilla. Pour the filling into the cooled pie crust. Press a sheet of plastic wrap over the surface of the filling (it should be laying against the filling, touching it) and let the pie cool for 1 hour. Refrigerate until the filling is firmly set, at least 6 hours or up to 24 hours.
- Make the topping: In a stand mixer fitted with whisk attachment, whip the cream, sugar, and vanilla on medium speed until foamy, about 1 minute. Increase the speed to high and whip until stiff peaks form, about 2 minutes. Smooth the whipped cream evenly over your chilled pie, sprinkle with chocolate shavings, and serve.
CHOCOLATE PECAN PIE (FREEZER-FRIENDLY!) - SPEND WITH …
From spendwithpennies.com
5/5 (5)Total Time 3 hrs 20 minsCategory Dessert, PieCalories 1492 per serving
- Combine butter and ¼ cup chocolate chips in a small bowl and microwave at 50% power stirring occasionally until melted, about 1 minute. Whisk in cocoa powder and set aside to cool slightly.
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