Chocolate Praline Pie Recipes

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

CHOCOLATE-PRALINE PIE

Steps:

• Prepare the pastry. On lightly floured surface flatten the dough with hands. Roll the dough from the center to the edge, forming a circle about 12 inches in diameter. Ease the pastry into a 9-inch pie plate, being careful to avoid stretching the pastry. Trim the crust even with the edge of the pie plate. Reroll the dough scraps. Use an hors d'oeuvre cutter to make cutouts from scraps. Brush the edge of pastry with water. Arrange the cutouts and semisweet chocolate pieces around the edge. Do not pierce the pastry.
• For filling, in a mixing bowl beat the eggs slightly with a rotary beater or a fork.
• Stir in the corn syrup.
• Add the sugar, margarine or butter, and praline liqueur or Amaretto, stirring till sugar is dissolved.
• Stir in the pecans and 1/2 cup chocolate pieces.
• Place the pastry-lined pie plate on oven rack; pour the filling into the plate. To prevent the pastry from overbrowning, cover the edge of the pie with a piece of foil.
• Bake pie in a 350° oven for 25 minutes. Remove the foil. Bake for 20 to 25 minutes more or till knife inserted near the center of the pie comes out clean. Cool pie thoroughly on a wire rack before serving. Cover the pie; chill in the refrigerator to store.
• Pastry for Single-Crust Pie: In a medium mixing bowl stir together 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/3 cup shortening till the pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the flour and shortening mixture; gently toss with a fork. Push mixture to the side of the bowl. Repeat till all is moistened (3 to 4 tablespoons water total). Form dough into a ball.
• Nutrition information per serving: 574 cal., 6 g pro., 70 g carbo., 32 g fat, 103 mg chol., 280 mg sodium, 1 g dietary fiber. U.S.RDA: 18% thiamine, 20% iron, 12% phosphorus.

CHOCOLATE PRALINE PANCAKE CAKE

Steps:

• Prepare pancakes following a classic recipe (see 'Goes well with').
• Lightly brush a baking sheet with sunflower oil. Tip the caster sugar into a medium-size saucepan, add 2-3 tbsp of water and set the pan over a low-medium heat to allow the sugar to slowly dissolve into the water. Bring to the boil and continue to cook until the syrup becomes amber-coloured caramel.
• Working quickly, tip the blanched almonds and salt into the pan and continue to cook for 30 secs-1 min until the caramel turns deep amber and the almonds are toasted. Tip the praline onto the oiled baking sheet and leave until completely cold and hardened. Break the praline into chunks and whizz in the food processor until coarsely chopped.
• To make the chocolate sauce, combine all the ingredients in a heatproof bowl set over a pan of barely simmering water. Stir occasionally until smooth and silky. Remove from the heat and cool to room temperature.
• Heat oven to 180C/160C fan/gas 4. Lay one pancake in the bottom of a 20cm springform tin and spread over 1 tbsp of chocolate sauce. Scatter with chopped praline and top with another pancake. Continue in this manner until you have used all 12 pancakes, topping the stack with a pancake.
• Cover the tin with foil and bake on the middle shelf of the oven for around 20 mins or until hot through. Gently warm the remaining chocolate sauce, cut the cake into wedges and serve scattered with the remaining praline chocolate sauce, and a bowl of lightly whipped cream alongside.

SOUTHERN BELLE CHOCOLATE PRALINE PECAN PIE

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter and set aside.
• Beat the eggs in a large mixing bowl.
• Sift the brown sugar into the eggs (yes, sift) and mix well.
• Add the remaining ingredients except for the pecan halves and mix thoroughly.
• NOTE: If you don't want to add the 2 Tablespoons of alcohol, then increase the vanilla extract amount to 1 Tablespoon.
• Distribute the pie filling evenly between the 3 pie crusts, and decorate the tops of each pie with 6 pecan halves in a pinwheel pattern.
• Bake at 400 degrees for 15 minutes then reduce the heat to 350 degrees and bake for another 35 minutes.

CHOCOLATE AND PEANUT BUTTER PRALINE PIE

Steps:

• Heat oven to 375 degrees.
• Stir together all dry ingredients.
• Add eggs, milk, vanilla, peanut butter and melted butter.
• Stir in chocolate chips and pecan pieces.
• Pour into pie crust.
• Bake at 350 degrees for 40 minutes or just until set and golden brown.
• Cool completely on wire rack.
• Refrigerate to set further.
• Serve chilled with ice cream or whipped cream.

CHOCOLATE PRALINE PEANUT BUTTER PIE

Steps:

• FILLING.
• Whisk pudding mix and milk together in saucepan until smooth. Cook until mixture comes to a full boil and thickens. Stir in peanut butter, peanut butter chips and white chocolate until melted. Pour pudding mixture into a bowl and place plastic wrap directly on surface. Refrigerate until chilled.
• CRUST.
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10 inch pie plate. Use your fingers of both hands to squeeze, press, and pinch the crumbs all along the sides of the crust. Put a lot of pressure to get the crust nicely compacted. For the bottom, use a flat bottom cup or glass to compact your crumbs. Push down quite hard to make sure the crust is really compacted. Then go around the sides one more time. Refrigerate while making ganache.
• GANACHE.
• Place chocolate and whipping cream in a small bowl. Microwave and stir on 30 second intervals until chocolate is completely melted and smooth. Pour the melted chocolate mixture through a colander with small holes resting over a bowl to separate the chunky nut and toffee ganache from the smooth ganache. Spoon the chunky ganache (about half of the total ganache) from inside the colander evenly over piecrust. Refrigerate while folding filling.
• Spoon the strained smooth ganache (about half of the total ganache) that is remaining in the bowl into a small plastic bag to be used later for the garnish.
• Stir chilled pudding mixture to soften and fold in Cool Whip (use 4 ounces for a dense consistency or 8 ounces for a light and fluffy consistency). The pudding mixture may be thick, but keep folding until it is well combined. Carefully spread over praline layer in crust.
• Make sure ganache is still pliable, otherwise hold the bag under running hot water and dry the outside of the bag (be careful not to get water in the ganache or the chocolate will seize and become hard). Snip small corner of plastic bag and drizzle the smooth ganache over peanut butter filling in a zig zag pattern. For a decorative effect, run a knife through ganache, in opposite directions.
• Cover and refrigerate overnight.