Indulge in a Symphony of Sweetness: Chocolate Pecan Pie II
Prepare to embark on a culinary journey that leads you to the delectable Chocolate Pecan Pie II, a masterpiece that seamlessly blends rich chocolate and crunchy pecans in a harmonious dance of flavors. This ultimate dessert experience features a quartet of exceptional recipes, each offering a unique twist on the classic pie.
The first recipe, "Chocolate Pecan Pie II," takes center stage as the star of the show. A luscious chocolate filling, studded with toasted pecans, is nestled within a flaky, buttery crust, creating a symphony of textures and flavors.
For those seeking a vegan alternative, the "Vegan Chocolate Pecan Pie II" emerges as a symphony of plant-based delights. It showcases a creamy chocolate filling, crafted from coconut milk and avocado, harmoniously balanced by crunchy pecans and a tender crust.
The "Chocolate Pecan Pie Bars" offer a delightful twist on the traditional pie, inviting you to savor individual servings of chocolatey bliss. With a chocolate graham cracker crust and a generous layer of chocolate pecan filling, these bars are perfect for sharing or enjoying as a personal treat.
Last but not least, the "Chocolate Pecan Pie Bites" emerge as miniature masterpieces, perfect for a quick and delectable indulgence. These bite-sized treats feature a chocolate cookie crust, filled with a rich chocolate pecan filling, creating a symphony of flavors in every bite.
Embark on this culinary adventure, where each recipe promises a unique and unforgettable chocolate pecan experience, leaving you craving for more.
CHOCOLATE PECAN PIE II
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
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
This recipe originated here in Louisville. It is often served during the famous Kentucky Derby, but it's good any other time of year, too!
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat eggs. Gradually add sugar and beat until smooth. Stir in flour, salt and butter. Fold in chips, nuts and vanilla. Pour into the pie shell. , Bake at 350° for 40 minutes or until set and golden brown. Chill for at least 4 hours. Serve with whipped cream.
Nutrition Facts : Calories 570 calories, Fat 37g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 252mg sodium, Carbohydrate 59g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
KENTUCKY CHOCOLATE PECAN PIE
This is our Test Kitchen's version of the regional classic. The chocolate pecan pie is infused with Kentucky bourbon.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup, butter, bourbon if desired, vanilla and salt. Stir in nuts. , Brush pastry shell with egg white. Sprinkle with chocolate chips. Pour filling over chips. Bake at 350° for 40-45 minutes or until set. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop on pie just before serving. Refrigerate leftovers.
Nutrition Facts : Calories 684 calories, Fat 44g fat (19g saturated fat), Cholesterol 199mg cholesterol, Sodium 282mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PECAN PIE
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
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
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
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
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
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
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the overall flavor of the pie. Opt for a high-quality semisweet or bittersweet chocolate that contains at least 60% cacao.
- Toast the pecans: Toasting the pecans will enhance their flavor and make them more fragrant. To toast the pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, or until they are lightly browned and fragrant.
- Use a pre-baked pie crust: A pre-baked pie crust will save you time and effort. If you are using a homemade pie crust, be sure to pre-bake it according to the recipe instructions.
- Don't overcook the pie: The pie is done baking when the center is set and the top is golden brown. Overcooking the pie will result in a dry, crumbly filling.
- Let the pie cool completely before serving: The pie needs to cool completely before serving so that the filling has a chance to set. If you serve the pie warm, the filling will be runny.
Conclusion:
This chocolate pecan pie is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate filling is perfectly complemented by the crunchy pecans, and the flaky pie crust is the perfect finishing touch. Whether you are a chocolate lover or a pecan lover, you are sure to enjoy this pie.
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