CHOCOLATE PECAN PIE
Make room, pecans. We've added melted chocolate to the usual pecan pie in this Chocolate Pecan Pie! Up the ante on the classic with our Chocolate Pecan Pie.
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Chop 4 oz. chocolate coarsely; set aside. Microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted.
- Line 9-inch pie plate with crust as directed on package; brush bottom with small amount of eggs. Add remaining eggs, sugar, corn syrup and vanilla to melted chocolate; stir until well blended. Add chopped chocolate and nuts; mix well. Pour into crust.
- Bake 55 min. or until knife inserted near center comes out clean. Cool completely.
Nutrition Facts : Calories 510, Fat 30 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 6 g
FURR'S CAFETERIA CHOCOLATE BLISS PIE
This is a copycat recipe of Furr's Cafeteria Chocolate Bliss Pie. This pie is a Furr's Cafeteria Butter Chess Pie with a dark chocolate topping.
Provided by Starman5
Categories Dessert
Time 1h8m
Yield 6-8 slices, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar and flour in a large bowl; add eggs and buttermilk, blend with a mixer. Blend in butter and vanilla extract, and pour into unbaked pastry shell.
- Bake at 350 degrees F for 45 minutes or until set.
- Check for doneness after the minimum baking time by gently shaking the pie. The center should be set with a slight jiggle.n Do not overcook, or the pie will have the consistency of an omelet instead of a custard.
- Cool on a wire rack for 10 minutes.
- Melt the chocolate, pour over the pie and spread evenly. Cool in freezer for about 45 minutes to set chocolate.
- Instead of buttermilk, you can use cow, soy almond, or coconut milk and two tablespoons buttermilk powder.
Nutrition Facts : Calories 482.1, Fat 29.5, SaturatedFat 14.2, Cholesterol 90.6, Sodium 276.2, Carbohydrate 54.4, Fiber 4.3, Sugar 34.6, Protein 7.5
CHOCOLATE PECAN PIE III
A different flavor - this pecan pie has cocoa in it.
Provided by Ruth
Categories Desserts Pies Pecan Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
- Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.
Nutrition Facts : Calories 564.3 calories, Carbohydrate 70.5 g, Cholesterol 93 mg, Fat 31.3 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 5.6 g, Sodium 382 mg, Sugar 37 g
CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
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CHOCOLATE BOURBON PECAN PIE RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
Ratings 6Category DessertCuisine AmericanTotal Time 55 mins
- Roll out prepared pie crust and press into your pie pan. Then place parchment paper or foil over the crust and fill the pan with pie weights (can use beans or grains instead). Bake for 20 minutes. Remove parchment paper/foil and bake the crust until it's a pale golden color, about 5 to 10 minutes longer.
- In a small saucepan over low heat, melt together the butter and chocolate. Stir until smooth, then remove from heat and allow to cool.
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5/5 (1)Total Time 50 minsCategory Dessert, SnackCalories 159 per serving
- Preheat the oven to 325F (163C). Line a sheet pan with parchment paper. Toast the oats and pecans for about 15-20 minutes OR until toasty-golden and fragrant. Scoop out 1/2 C (50g) of pecans and set aside (this will be processed separately and used later as a coating to roll the balls in). Add the toasted oats and remaining pecans to a work bowl of a food processor fitted with the S blade. Pulse the oats and pecans until a fineish meal is formed, about 11-15 times. Chunks are okay. Transfer to a small bowl. Set aside. Pulse the remaining 1/2 C (50g) of pecans set aside earlier until fine. Transfer to a separate small bowl. Set aside. (these pecans will be used later as a coating to roll the balls in). You'll use the work bowl again. There's no need to clean it out.
- Meanwhile while the oven is heating and oats/pecans are toasting, prepare the dates. If your dates are dry and tough, soak them in hot water for about 15 minutes to soften. Drain, then remove the pits. Squeeze the excess water out, as much as possible and blot with a tea towel.Transfer the dates to the work bowl of a food processor, add salt, molasses, vanilla and bourbon if using. Process the dates mixture until a paste forms, stopping to scrape the sides of the bowl if needed.
- Pour the processed oats and pecans over the date paste, and add the chocolate chips. Process about 15 seconds until the ingredients are evenly distributed stopping to scrape down the bowl if needed.
- Using a #50 scoop, small ice cream scoop or about 1 1/2 Tbs each, portion the dough and set on a parchment lined sheet pan. Once all the balls are scooped, roll into balls. Then, roll the balls into the pecan bits set aside earlier. If using, you can roll the balls in unsweetened cocoa powder instead of pecans or some of each if desired.
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