How To make Judy's Choc. Pecan Pie
Judy Garnett 1 1/2 cups Pecan halves
1 Pie crust
unbaked
3 cups Semisweet chocolate
1/4 cup Butter :
or margarine
1 cup Light corn syrup
1/2 cup Sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
3 Eggs -- lightly beaten
Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc. and butter in a med. saucepan; cook over low heat until choc. and butter melt, stirring until mixture is smooth. Remove from heat.Add corn syrup, sugar, vanilla, salt, and beaten eggs to choc. mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350 for 1 hour or until knife inserted 1 inch from edge comes out clean.Serve pie warm, or let cool
How To make Judy's Choc. Pecan Pie's Videos
Pumpkin Pecan Chocolate Chip Bread in Sun Oven!
Sun Oven baking today! Delicious pumpkin pecan bread with white and dark chocolate chips and toasted pecans! Sun Oven cooking and baking is awesome especially on really hot summer days when you don't want to turn on the house oven and heat up your house:) Check out the link below for $70 off of a All American Sun Oven Package. Thanks for watching and subscribing.
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Pecan Pie w/ Kim McCosker | Studio 10
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Banana Cream Date Pie Recipe | Raw Vegan & Raw Till 4 Versions!
Want a simple, healthy way to make delicious banana cream pie? I share my super easy recipe with raw vegan and raw till 4 vegan variations. It's the perfect treat for your holiday meal- When you make bite size pies, it's okay to eat the whole thing...Or two! This video is part of the Cruelty-Free Christmas Collab and you can find the links to the rest below!
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National Pecan Pie Day | SA Live | KSAT 12
Delectable pecan pies on national pecan pie day.
Best Pie & Thanksgiving Desserts
Chocolate custard pie recipe - Fine Patisserie Academy
More fine patisserie for you! this week we have a custard and chocolate pie, recipe below.
Recipe.
Sweet pastry: 300g Plain flour Custard pie base: 250ml double cream
170°C - 30mins 120g icing sugar 120°C - 20 min 4 egg yolks (80g)
120g unsalted butter 50g caster sugar
3g salt vanilla
1 egg.
Chocolate fill: 130g dark chocolate Chiboust cream topping: 250g cold custard
80ml double cream 100ml whipped cream
50ml milk
1 egg