Best Chocolate Pecan Pie Ii Recipes

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CHOCOLATE PECAN PIE II



Chocolate Pecan Pie II image

What better way to combine chocolate and pecans!

Provided by JJOHN32

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 recipe pastry for a 9 inch single crust pie
2 cups semisweet chocolate chips
3 eggs
⅛ teaspoon salt
⅔ cup packed brown sugar
1 ½ cups chopped pecans
12 pecan halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
  • In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
  • Bake for 25 to 30 minutes.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 38.3 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 11.3 g, Sodium 189.2 mg, Sugar 41.8 g

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

When you just need to indulge, pick pie, pecans and chocolate. You won't be disappointed!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 8

Number Of Ingredients 12

1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
2 tablespoons bourbon, if desired
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans
1 bag (6 ounces) semisweet chocolate chips (1 cup)

Steps:

  • Heat oven to 375°F.
  • In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
  • Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

Nutrition Facts : Calories 630, Carbohydrate 76 g, Cholesterol 105 mg, Fiber 3 g, Protein 6 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 350 mg

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

We've made this beloved Southern dessert even more tempting by adding dark chocolate. The pie filling puffs up during baking but settles as it cools.

Provided by Martha Stewart

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

Time 1h15m

Number Of Ingredients 8

4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans

Steps:

  • Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
  • In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
  • Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.

Nutrition Facts : Calories 476 g, Fat 22 g, Fiber 2 g, Protein 6 g

CHOCOLATE PECAN PIE



Chocolate Pecan Pie image

Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish. For detailed instructions on pie crust, check out our pie guide.

Provided by Melissa Clark

Categories     pies and tarts, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 13

1 1/4 cups all-purpose flour (150 grams), plus more for dusting
1/4 teaspoon fine sea salt
10 tablespoons unsalted butter, preferably high-fat, European style, chilled and cubed
2 to 4 tablespoons ice water, as needed
1 1/2 cups pecan halves (170 grams)
6 tablespoons unsalted butter
2 ounces bittersweet chocolate, chopped (56 grams)
3/4 cup dark corn syrup
4 large eggs
1/2 cup packed light brown sugar (100 grams)
1 tablespoon unsweetened cocoa powder (5 grams)
2 tablespoons bourbon
1/4 teaspoon fine sea salt

Steps:

  • Make the crust: In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
  • On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
  • While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
  • Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
  • Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
  • In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.

Nutrition Facts : @context http, Calories 634, UnsaturatedFat 22 grams, Carbohydrate 58 grams, Fat 43 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 18 grams, Sodium 237 milligrams, Sugar 41 grams, TransFat 1 gram

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