Best 4 Pecan Pie With Chocolate Cinnamon 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.

EASY CHOCOLATE PECAN PIE BARS

Steps:

• Preheat oven to 350°. In a microwave, melt 1/2 cup butter in a large microwave-safe bowl. Stir in cookie mix, 1 egg and cinnamon. Spread into a greased 13x9-in. baking pan. Bake until edges are lightly browned, 12-15 minutes. Remove to a wire rack., Meanwhile, in a small saucepan, melt chocolate and remaining 1/4 cup butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and remaining 3 eggs until blended. Stir in bourbon, vanilla and chocolate mixture. Stir in pecans. Pour over warm cookie crust. Bake until top is golden brown, 15-20 minutes. Cool completely in pan on a wire rack., For caramel sauce, in a small saucepan, cook and stir brown sugar and butter over medium heat until butter is melted. Gradually add cream; bring to a boil. Cook and stir until slightly thickened, 10-12 minutes. Remove from the heat. Cool completely., For chocolate whipped cream, in a large bowl, beat cream, confectioners' sugar and cocoa until stiff peaks form. Serve bars with caramel sauce and chocolate whipped cream.

PECAN PIE CAKE WITH CINNAMON WHIPPED CREAM FROSTING RECIPE - (4.5/5)

Steps:

• 1. FILLING: Whisk together brown sugar, corn syrup, cornstarch, egg yolks, heavy cream and salt in a medium saucepan over medium heat. Whisking constantly, bring the mixture to boil and cook until it begins to thicken, about 1 minute. Remove from heat and stir in butter and vanilla. Allow the mixture to cool completely. Transfer the filling to a storage container. Press plastic wrap over top (to prevent skin from forming) and chill overnight. 2. CAKE: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter, shortening or nonstick spray. Place pecan pieces on a rimmed baking sheet and toast 4-5 minutes until fragrant and lightly browned, then set aside to cool. Divide the pecans evenly among the cake pans, shaking to distribute evenly over the bottoms. 3. In a large bowl or using an electric mixer, cream the butter until smooth, and then beat in sugar until light and fluffy. Beat in the egg yolks and vanilla. 4. In a separate bowl, whisk together flour and baking soda. Alternating with sour cream, stir the dry ingredients into butter mixture, beginning and ending with the flour. 5. In medium bowl with an electric mixer, beat the egg whites until they form stiff peaks. Gently fold egg whites into batter, then divide the batter among the prepared pans. 6. Bake 20-25 minutes or until toothpick inserted in the center of each comes out clean. Cool in pans on a rack 10 minutes, then invert the cakes onto the rack. Brush the warm cakes with the dark corn syrup, and then cool completely. 7. To assemble, spread 1/2 of the pecan pie filling on one cake, pecan-side up. Place the second round on top of filling, pecan-side up. Spread the remaining filling over the second cake, and then top with the third round, pecan-side up. Refrigerate the cake at least 4 hours, or overnight, before frosting. 8. FROSTING: Whip the heavy cream, sugar and cinnamon until stiff peaks form (do not over-whip). Frost the cake and then refrigerate until you're ready to serve. You can frost the cake up to 6 hours in advance. Makes 12-15 servings. Cook's Tip For the best presentation, assemble the cake layers and filling a day in advance; this will allow the layers to meld and make the cake easier to slice. You can frost the cake the following day, and then refrigerate until you're ready to serve.

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.