Best 10 Chocolate Pecan Pie W Homemade Whipped Cream Recipes

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 W/ HOMEMADE WHIPPED CREAM

Steps:

• 1. Preheat oven to 350°.
• 2. While oven preheats, melt butter in a small sauce pan on the stove or in the microwave. While butter is melting, add beaten eggs to a medium sized bowl.
• 3. Stir in brown sugar, flour, vanilla and corn syrup until combined. Add butter when just melted.
• 4. Mix in pecans and chocolate chips. Stir all together. Pour mixture into unbaked pie shell.
• 5. Place a sheet tray or a piece of foil on bottom rack below where the pie will sit to bake. Place pie on top rack in the center of the oven and bake for 50-60 minutes.
• 6. Shield your pie crust for first 30 minutes or so of baking OR shield your pie crust for at least the second half of baking to avoid crust over browning.
• 7. Let pie cool AT LEAST an hour before cutting. When ready to eat, serve with a HUGE dollop of homemade whipped cream. ENJOY!
• 8. ~~HOMEMADE WHIPPED CREAM~~ Place a metal or glass bowl in the freezer at least 15 minutes prior to making. With a mixer, beat cream until it begins to thicken. Add powdered sugar. Beat until stiff peaks form. Fold in vanilla. ***TIP*** Using powder sugar instead of regular sugar will keep your cream from separating.

BOURBON AND CHOCOLATE PECAN PIE

Steps:

• To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
• Preheat the oven to 350 degrees F.
• To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.
• Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350°F.
• Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
• Pour into pie crust.
• Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
• Cool for 2 hours before serving.

TONY'S CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.
• Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
• Place on a sheet tray and bake for 50 to 60 minutes.
• When ready to serve top with a dollop of Whipped Cream.
• Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

PECAN PIE WITH CHOCOLATE-CINNAMON WHIPPED CREAM

Steps:

• Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• For Crust:
• Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.) Preheat oven to 350° F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.
• For Filling:
• Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

FRONTERA GRILL'S CHOCOLATE PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• Make the crust:
• In the bowl of a food processor, combine the flour, butter, and shortening. Pulse until the mixture resembles coarse meal with some small (roughly pea-size) lumps of butter. Transfer to a large bowl.
• In a small bowl, stir together the sugar, salt, and 4 tablespoons ice water. Using a fork, gradually stir the ice-water mixture into the flour mixture-the dough will be in rough, rather stiff clumps. If there is unincorporated flour in the bottom of the bowl, drizzle in more ice water, 1/2 tablespoon at a time, and use the fork to gently incorporate it. Do not overwork the dough, or the pastry will be tough. Turn the dough out onto a lightly floured work surface, gather into a ball, and flatten into a roughly 1-inch-thin disk. Wrap in plastic and chill at least 1 hour. DO AHEAD: The dough can be made ahead and stored, wrapped in plastic in the refrigerator, up to 2 days or frozen, up to 1 week; defrost in the refrigerator before proceeding.
• On a lightly floured surface, roll the dough into a 12-inch round then transfer to a 9-inch deep-dish pie plate. Trim the edge, leaving a 1/2-inch overhang, then fold the overhang under and crimp the edge decoratively. Using a fork, prick the bottom and sides of the pie shell all over then chill for 30 minutes. DO AHEAD: The pie shell can be assembled to this point and stored, wrapped in plastic in the refrigerator, up to 2 days, or frozen, up to 1 week; defrost in the refrigerator before continuing.
• Arrange a rack in the middle of the oven and preheat to 400°F.
• Lightly butter a 15-inch round of foil and lay it, butter-side-down, inside the chilled pie shell then gently press to line the shell snugly. Fill the pie shell with pie weights or dried beans and bake until the pastry is set and pale golden along the edge, about 15 minutes. Reduce the oven temperature to 350°F. Carefully remove the weights or beans and the foil and bake the shell until pale golden all over, 8 to 10 minutes more. Brush the entire pastry surface with the lightly beaten egg yolk, and cool completely.
• Make the filling:
• Arrange a rack in the lower third of the oven and preheat to 350°F.
• In a large bowl, combine the pecans, chocolate, and flour, and toss to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar and beat on medium speed until light and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the corn syrup, molasses, coffee-flavored liqueur, vanilla, and salt and beat until incorporated (if the mixture appears to be separating or isn't combining, swap the paddle attachment for the whisk attachment and whisk until incorporated). Pour over the chocolate-pecan mixture and stir well to combine. Pour the mixture into the cooled pie shell and bake until a knife inserted into the center comes out clean, about 1 hour. Transfer to a wire rack to cool completely. DO AHEAD: The pie can be baked, cooled, and stored, wrapped in a double-layer of plastic and refrigerated, up to 3 days.
• Make the coffee whipped cream:
• In the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a handheld mixer, whip the cream, sugar, and coffee-flavored liqueur until the cream holds soft peaks.
• To serve:
• Just before serving, cut slices into the pie then warm the whole pie in a 325°F oven until just heated through, about 8 minutes. Serve slices topped with dollops of coffee whipped cream.

CHOCOLATE PECAN PIE WITH CHOCOLATE PUDDING

Steps:

• 1. Preheat oven to 350°F.
• 2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
• 3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
• 4. While the pie is bake, prepare Jello pudding according to package directions. Put in the refrigerator to cool.
• 5. When pudding and pie are chilled, spread pudding over the pie. In a mixing bowl whip heavy cream till almost stiff. Add sugar and vanilla and whip until cream holds peaks. Top pie with whip cream.
• 6. If you would like to garnish pie, Melt a 1/2 cup semi sweet chocolate chips in a double boiler, whisk in about 2-3 tablespoons of milk, whisk until smooth, put in a squeeze bottle, or do like I do, put it in a zipper bag and cut the very tip out of a corner and drizzle over the pie. Enjoy!
• 7. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil. NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup. High Altitude Adjustments: Reduce sugar to 1/4 cup and increase butter to 2 tablespoons. Reduce oven temperature to 325°F. VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.

CHOCOLATE PECAN PIE

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.