Best Emerils Pecan Chocolate Chip Pie Recipes

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RICH CHOCOLATE PECAN PIE



Rich Chocolate Pecan Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 1h15m

Yield (9-inch) pie

Number Of Ingredients 12

1 1/2 cups pecans
1 cup semisweet chocolate chips
1 unbaked 9-inch pie shell
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/2 cup corn syrup
1/2 teaspoon vanilla
Pinch salt
1 cup granulated sugar
1/4 cup water
1 cup heavy cream

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.

CHOCOLATE CHIP PECAN PIE



Chocolate Chip Pecan Pie image

This is a Thanksgiving tradition at our house.

Provided by Cathy Brisco

Categories     Desserts     Pies     Pecan Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

3 eggs
1 ½ cups white sugar
½ cup all-purpose flour
6 tablespoons butter, melted
½ teaspoon salt
½ teaspoon lemon juice
½ cup corn syrup
1 ½ cups semisweet chocolate chips
1 ½ cups chopped pecans
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large mixing bowl beat eggs until light and fluffy. Add sugar, flour, melted butter or margarine, salt, lemon juice, and corn syrup. Mix thoroughly, then stir in chocolate chips and pecans. Pour mixture into pie shell.
  • Bake in preheated oven for 45 minutes or until set and golden.

Nutrition Facts : Calories 740.7 calories, Carbohydrate 92.3 g, Cholesterol 92.6 mg, Fat 42.2 g, Fiber 4.9 g, Protein 7.8 g, SaturatedFat 14.8 g, Sodium 366.2 mg, Sugar 61.1 g

PECAN-CHOCOLATE CHIP PIE



Pecan-Chocolate Chip Pie image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 1 (9-inch) pie

Number Of Ingredients 19

3 1/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup cold solid vegetable shortening
5 to 8 tablespoons ice water
For the pie:
1/2 recipe Basic Sweet Pie Crust
1 1/2 cups pecan pieces
1/2 cup semisweet chocolate chips
1 tablespoon flour, plus more for tossing chocolate chips
4 eggs, beaten
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1/4 cup 100 percent pure cane syrup (recommended: Steen's)
3/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 stick (4 tablespoons) butter, melted

Steps:

  • Basic Sweet Pie Crust:
  • For the Basic Sweet Pie Crust:
  • Sift the flour, sugar and salt into a large mixing bowl. Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix.
  • Form the dough into 2 disks, and wrap each disk individually in plastic wrap. Refrigerate for at least 1 hour or overnight.
  • Roll out and fit into pans and use for pies as desired. Makes 2 (9-inch) pie crusts
  • For the pie:
  • Roll 1 piece of the pastry out to a thickness of between 1/8 and 1/4-inch and fit into a deep-dish pie pan. Trim the overhang to about 1-inch, then fold pastry overhang inward along the top edge of the pie pan, press, and crimp the top edges decoratively (so that the crust is thicker along the top edge and stands up slightly above the top edge of the pie pan). Place in the refrigerator for at least 30 minutes and up to several hours.
  • Preheat the oven to 400 degrees F.
  • Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F.
  • Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces.
  • Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.
  • Bake until the filling sets and pastry is nicely browned, usually about 1 hour.
  • Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature.

PECAN PIE



Pecan Pie image

Provided by Emeril Lagasse

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 16

Apple Pie 1 prepared -inch pie shell, uncooked
1 3/4 cups pecan pieces
4 eggs, beaten
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup Steen's 100 percent Pure Cane Syrup
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
Pinch of salt
1/2 stick butter, softened
1 tablespoon flour
2 scoops Vanilla Bean Ice Cream
1 cup chocolate sauce in squeeze bottle
Whipped cream in pastry bag
Fresh mint sprigs
Powdered sugar in shaker

Steps:

  • Preheat the oven to 375 degrees F. Spread the pecans evenly on the bottom of the pie shell. In a mixing bowl, whisk the eggs, sugar, brown sugar, cane syrup, vanilla, salt, butter, and flour, together. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets. Remove the pie from the oven and allow to cool for 10 minutes before slicing. Place a piece of the pie in the center of the plate. Garnish with ice cream, chocolate sauce, whipped cream, mint sprigs, and powdered sugar.

EMERIL'S PECAN-CHOCOLATE CHIP PIE



Emeril's Pecan-Chocolate Chip Pie image

For a sure-fire winner this time of year, nothing beats pecan pie. Let your little helpers add the pecans and chocolate chips, then measure and mix the easy filling ingredients.

Provided by Martha Stewart

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

Time 1h15m

Number Of Ingredients 9

1 1/2 cups pecan halves
1 store-bought or homemade pie crust in a deep-dish 9-inch plate
1/2 cup semisweet chocolate chips
1 tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
1/2 teaspoon pure vanilla extract
1/4 cup (1/2 stick) salted butter, melted

Steps:

  • Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
  • Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Nutrition Facts : Calories 586 g, Fat 32 g, Fiber 3 g, Protein 5 g

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