Emerils Pecan Chocolate Chip Pie Recipes

EMERIL'S PECAN-CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 375 degrees F. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
• Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

EMERIL'S PECAN-CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
• Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

PECAN-CHOCOLATE CHIP PIE

Steps:

• Basic Sweet Pie Crust:
• For the Basic Sweet Pie Crust:
• Sift the flour, sugar and salt into a large mixing bowl. Using your fingertips or a pastry cutter, work the butter and shortening into the flour until the mixture resembles small peas. Work the ice water into the mixture with your fingers just until the dough comes together; be careful not to overmix.
• Form the dough into 2 disks, and wrap each disk individually in plastic wrap. Refrigerate for at least 1 hour or overnight.
• Roll out and fit into pans and use for pies as desired. Makes 2 (9-inch) pie crusts
• For the pie:
• Roll 1 piece of the pastry out to a thickness of between 1/8 and 1/4-inch and fit into a deep-dish pie pan. Trim the overhang to about 1-inch, then fold pastry overhang inward along the top edge of the pie pan, press, and crimp the top edges decoratively (so that the crust is thicker along the top edge and stands up slightly above the top edge of the pie pan). Place in the refrigerator for at least 30 minutes and up to several hours.
• Preheat the oven to 400 degrees F.
• Line the pie crust with parchment paper and fill with pie weights. Place in the oven and bake until the top edges are lightly golden and the bottom of the crust is set and no longer looks doughy, usually about 20 minutes. Remove from the oven, remove paper and weights and set aside to cool. Reduce oven temperature to 375 degrees F.
• Spread the pecan pieces along the bottom of the par-baked crust. Toss the chocolate chips in a little flour just to coat, then spread them evenly among the pecan pieces.
• Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and remaining tablespoon of flour in a mixing bowl. Mix well. Pour the mixture over the pecans and chocolate chips.
• Bake until the filling sets and pastry is nicely browned, usually about 1 hour.
• Transfer to a cooling rack and allow pie to cool at least 30 minutes before serving. Serve warm or at room temperature.

RICH CHOCOLATE PECAN PIE

Steps:

• Preheat the oven to 375 degrees F. Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake for about 1 hour or until the filling sets. Cool for 30 minutes before slicing. Cut into individual servings and serve with a drizzle of Caramel Sauce and powdered sugar.
• In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool.

EMERIL'S CHOCOLATE CREAM PIE

Steps:

• In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.
• In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes.
• Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie.
• When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately.
• Preheat oven to 375 degrees F.
• In the bowl of a food processor or blender, process the graham crackers and chocolate cookies to make crumbs.
• In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Remove the pan and the plastic wrap from the pressed crust prior to placing it into the preheated oven. Bake the crust for 15 minutes.
• Remove the crust from the oven and let cool completely before filling.