Best Chocolate And Pear Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE PEAR PIE



Chocolate Pear Pie image

I haven't tried this unusual pie, but it looks easy to prepare as it uses refrigerated pie crusts. From Sunset Magazine by Margaret Handshoe. Cooking time doesn't include cooling time.

Provided by Mami J

Categories     Pie

Time 1h20m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 (15 ounce) package refrigerated pastry for double-crust pie
1/2 cup chocolate or 1/2 cup orange liqueur
3 tablespoons cornstarch
2 1/2 lbs firm ripe bosc pears (4 or 5)
1 orange
1/2 cup semi-sweet chocolate chips
2 teaspoons sugar

Steps:

  • Preheat oven to 350 degrees. Unfold one pastry round and line a 9 in pie pan.
  • In a large bowl blend liqueur and cornstarch until smooth. Peel pears, cut in half lengthwise and slice into 1/2 in slices. Add them to bowl. Grate 2 tsp orange zest and add to bowl. Squeeze 2 tbs orange juice and add to bowl. Add chocolate chips and mix gently to combine. Pour mixture into pastry lined pan.
  • On a lightly floured surface, unfold remaining pastry; roll out to make a 12 in round. Center pastry on top of pie filling. Pinch pastry to seal then fold edges under, flush with pan rim; pinch to flute the rim. Cut a few slits on top of pie decoratively. Sprinkle sugar evenly over pastry. Bake until crust is richly browned, 55-60 minutes.
  • Let cool at least 1 1/2 hrs before serving. Pie can be refrigerated up to a day.

Nutrition Facts : Calories 220, Fat 9.2, SaturatedFat 4.9, Sodium 28.3, Carbohydrate 38.8, Fiber 6.9, Sugar 22.3, Protein 2.5

PEAR CHOCOLATE PIE



Pear Chocolate pie image

Make and share this Pear Chocolate pie recipe from Food.com.

Provided by Manuela

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold butter
2 -3 tablespoons cold water
5 tablespoons sugar
8 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1/2 cup heavy cream
3 sweet pears, cored and sliced
5 tablespoons sugar
1 cup water

Steps:

  • Heat oven to 400°F (205°C).
  • Combine flour, 5 tbs sugar and salt in large bowl; cut in butter and work until mixture resembles coarse crumbs.
  • Stir in enough water with fork just until flour is moistened.
  • Shape dough into ball; flatten slightly.
  • Roll out ball of dough on lightly floured surface into 12-inch circle.
  • Fold into quarters.
  • Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides.
  • Trim crust to 1/2 inch from edge of pan.
  • Crimp or flute edge.
  • Fill unbaked pie crust with dry beans and cook in preheated oven for 15-20 min or until done.
  • Bring cream to a boil and mix in chopped chocolate.
  • Stir until chocolate melted and the mixture smooth.
  • Add vanilla extract.
  • Bring water and 5 tbs sugar to a boil and add pears.
  • Let simmer for 10 minutes.
  • Slice pears.
  • Line the bottom of pie with pears, cover with chocolate cream.
  • Let cool completely before serving.
  • Note: with the remaining pastry dough you could shape leavs or hearts to decorate the finished pie.

Nutrition Facts : Calories 274.5, Fat 13.4, SaturatedFat 8.3, Cholesterol 40.7, Sodium 98.1, Carbohydrate 37.8, Fiber 2.4, Sugar 22, Protein 2.2

CHOCOLATE PEAR TART



Chocolate Pear Tart image

This luscious chocolate tart is topped with sliced pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h

Number Of Ingredients 11

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 cup whole blanched almonds
3/4 cup sugar
3 large eggs
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/4 teaspoon almond extract (optional)
3 firm, ripe Bartlett pears
1/2 lemon
2 tablespoons apple jelly

Steps:

  • Preheat oven to 350 degrees. Brush a 9-inch removable-bottom tart pan with butter; set aside.
  • In a food processor, combine almonds and sugar; process until very finely ground. Add butter, eggs, cocoa, vanilla, salt, and almond extract, if using; process until combined. Spread mixture evenly in prepared pan.
  • Peel, halve, and core pears; cut lengthwise into 1/4-inch-thick slices, rubbing them with lemon as you work (to prevent discoloration). Arrange slices on chocolate mixture, slightly overlapping, without pressing in.
  • Place pan on a baking sheet; bake until top is puffed and a toothpick inserted in center of chocolate mixture comes out with only a few moist crumbs attached, 45 to 50 minutes. Cool completely in pan.
  • Briefly heat jelly in the microwave or on the stove until liquefied. Gently brush pears with jelly; let set, at least 20 minutes. Remove tart from pan, and serve.

Related Topics