Best 6 Decadent Chocolate Pecan Pie 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.

DECADENT PECAN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), 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. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. 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; press with times of fork or flute if desired.
• In another medium bowl, beat all filling ingredients except pecans with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.
• Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning. Bake 40 to 50 minutes or until center is set, removing foil for last 15 minutes of baking. Refrigerate at least 2 hours until chilled before serving. Store in refrigerator.

DECADENT CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 425°F Line 9-inch pie plate with pie crust. Partially bake crust 7 minutes. Remove and set aside. Immediately reduce oven temperature to 325°F.
• Microwave chocolate chips and milk in medium microwaveable bowl on High 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust; set aside. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of aluminum foil around edges of crust to prevent over-browning.
• Bake 55-60 minutes or until filling is puffed but center is still soft enough to move when shaken gently. Tent pie with foil if crust browns too quickly. Cool on wire rack.

DECADENT CHOCOLATE PECAN PIE

Steps:

• Bake pie crust at 425 degrees for 5-7 minutes until golden brown.
• Reduce temperature to 325 degrees.
• Microwave your chocolate chips and milk until smooth and pour into pie crust.
• Beat eggs in large bowl and add other ingredients, except pecans and mix well. Slowly pour into the pie crust on top of your chocolate layer.
• Add the pecans on top and put foil around the crust on edges.
• Bake 55-60 minutes.

DECADENT CHOCOLATE PECAN PIE

Steps:

• 1. Bake pie crust at 425 degrees for 5-7 minutes until golden brown. Reduce temperature to 325 degrees.
• 2. Microwave your chocolate chips and milk on high 1-1-1/2 minutes until smooth and pour into pie crust.
• 3. Beat eggs in large bowl and add other ingredients, except pecans and mix well. Slowly pour into the pie crust on top of your chocolate layer. Add the pecans on top and put foli around the crust on edges. Bake 55-60 minutes or until filling is puffed and center is still soft enough to move when shaken gently.
• 4. Cool completely on wire rack.

DECADENT CHOCOLATE PECAN PIE

Steps:

• 1. Heat the oven to 350 F and place a sheet pan on the second lowest rack to heat.
• 2. place flour, sugar and salt into food processer and pulsate to just incorporated dry ingredients. Add cold butter cubes and pulsate just to incorporate, then add crisco cubes and incorporate just until mixture looks sandy/crumby. Add the first 3 tablespoons of water to bind ingredients. If too dry add 4th tablespoon of water. Place mixture onto working surface and work into a disk shape and then wrap in saran wrap. Chill for 30 minutes or up to 2 days when your ready to use.
• 3. Once chilled, roll out the dough on a well floured surface. Line the inside of a 9 pie pan with the dough, making sure not to pull or stretch the dough in the pan. Trim off any excess leaving a 1? border of dough hanging over the outside of the pie pan. Gently tuck the dough under, making the edge of the dough even with the edge of the pie pan, then flute the dough with your fingers. Chill the prepared crust while you prepare the filling.
• 4. In a medium bowl combine the butter, sugar, corn syrup, bourbon, vanilla, and flour. Whisk until smooth then add the eggs and mix well.
• 5. In the bottom of the chilled crust evenly layer the pecans and chocolate chips. Pour the filling mixture over the pecans and chocolate.
• 6. Place the filled pie on the heated sheet pan and bake for 50 to 60 minutes, or until the filling is golden and puffed all over. Check the pie after forty minutes and if the crust is getting too dark wrap the edges in foil.
• 7. Cool before serving. Then go and hide with your piece or two and indulge in a comfy spot!