Sharons Chocolate Pecan Pie Food

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.

CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 400°F.
• On a lightly floured surface, roll the piecrust into a 13-inch circle. Transfer to a deep dish 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes. Prick the bottom of the crust 8-10 times, all over, with a fork.
• Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake for 12 minutes just until the edges of the crust as dry. Carefully remove the paper with weights. Return to the oven for 3-5 minutes until the bottom of the crust is dry and the edges just start to turn light brow. Let cool slightly. Reduce the oven temperature to 350F.
• In a large bowl, whisk together the sugars, cocoa powder, and salt. Add the corn syrup, maple syrup, butter, eggs, and vanilla. Whisk until well combined. Stir in the pecans and chocolate chips. Pour the filling into the partially baked piecrust. Sprinkle a few more chocolate chips on top, if desired.
• Bake for 55-65 minutes or until the filling is puffed and the center wobbles slightly when the pan is gently shaken. Remove and let cool completely on a wire rack. Finish with a sprinkle of sea salt, if desired.

PECAN AND CHOCOLATE ESPRESSO PIE

Steps:

• To Make Crust:
• In a medium bowl, combine flour and salt and mix well.
• With two knives or a pastry blender, cut in butter until mixture is in fine crumbs.
• Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible.
• Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
• Roll out crust on lightly floured surface with lightly floured rolling pin.
• Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass.
• Form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
• Preheat oven to 400 degrees F (205 C).
• Thoroughly prick crust all over with fork.
• Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown).
• Remove to rack and cool completely before filling.
• Leave oven at 400 degrees F (205 C).
• Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
• To Make Filling:
• In a small bowl beat eggs to combine.
• Add espresso powder and beat to mix.
• Let stand at least 10 minutes, beating occasionally to dissolve espresso.
• In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy.
• Beat in cocoa and salt.
• Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth.
• Stir in corn syrup. This mixture will be like custard and it will be thick.
• Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes.
• With toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
• Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently).
• Do not over-bake! If pie begins to brown excessively, cover top lightly with foil.
• Remove from oven; cool on rack before serving.

CHOCOLATE PECAN PIE

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.

CHOCOLATE PUMPKIN PECAN PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
• Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
• Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
• Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
• Bake in the preheated oven until pie is set, 55 to 65 minutes.