Ep. 411: Chocolate Pecan Pie | Simple and Easy ????????
Hello and Happy THANKSGIVING my Friends, Welcome to my Southern Kitchen!!
Hope all of you are doing well, staying Safe and Healthy!!
Today I am sharing with y’all another Amazing Pecan Pie Recipe, Chocolate Pecan Pie!!
Rich, Gooey, Decedent, and full of Chocolate and Pecan goodness; this will be a great addition to your Thanksgiving Table, everyone will love and enjoy this Dessert!!!
Ellen’s Southern Pecan Pie Recipe:
Ellen’s Maple Pecan Pie Recipe:
Ellen’s Homemade Pie Crust Recipe:
1/2 cup white sugar
1/2 cup packed light brown sugar
1/4 tsp salt
1 tsp pure vanilla extract
1 cup light or dark corn syrup (or half and half)
4 tbsp unsalted butter, melted
1 tbsp cornstarch
3 extra large or jumbo eggs, lightly beaten and room temperature
1/3 cup Nesquik chocolate powder
2 cups pecan halves
1 (9 inch) pie shell (homemade, refrigerated rolled, or frozen)
Preheat Oven to 350 Degrees
In a large bowl, add white and brown sugar, salt, vanilla, and, corn syrup; whisk until well incorporated. Add cornstarch into the melted butter and stir until cornstarch dissolves then pour into the sugar mixture also add in the eggs and continue whisking until well incorporated. Add and whisk in the Nesquik chocolate powder. Then add and fold in the pecans. Pour chocolate pecan filling into the pie crust. Bake for 45 minutes to 1 hour. Remove from the oven and cool on a wire rack for 1 hour until it sets. Serve with whipped cream (if desired) and enjoy!
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Cinnamon Roll Pancakes:
#ellenshomemadedelights #thanksgiving #pie #chocolate #pecanpie #chocolatepecanpie #southernfood #pecans
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Chocolate Pecan Pie Recipe: How to make chocolate pecan pie
This gorgeous chocolate pecan pie will be the perfect dessert to finish off any dinner with a flair. Lauren Chattman from Pillsbury shows how to make this extra special chocolate pecan pie.
Recipe: How to make chocolate pecan pie
1. Heat oven to 325°F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie.
2. Tuck the edge of the crust underneath all the way around. Use a fork to make a herringbone design in the crust. Do this by pressing the fork into the crust at adjacent diagonals all the way around.
3. In a large bowl, combine corn syrup, sugar, butter, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
4. Bake at 325°F. for 55 to 60 minutes or until deep golden brown and filling is set. Cool 1 hour or until completely cooled.
5. Line cookie sheet with waxed paper. In small microwave-safe bowl, melt reserved 2 tablespoons chocolate chips in microwave oven on MEDIUM for 1 to 1 1/2 minutes or until melted; stir.
6. Dip each of 10 pecan halves in chocolate. Place on waxed paper-lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set.
7. Garnish pie with whipped cream and chocolate-dipped pecans.
Pillsbury's chocolate pecan pie recipe serves ten.
Holiday Recipes: Chocolate Pecan Pie Recipe
Holiday Recipes: Chocolate Pecan Pie - You can't have Thanksgiving without pie, and Paula’s sharing one of her favorites… Chocolate Pecan Pie!
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Chocolate Pecan Pie
This Chocolate Pecan Pie is a rich chocolaty nutty dessert perfect for fall days and holiday season. Flaky buttery pie crust filled with crunchy pecans and chocolate filling... by far one of the best combinations ever and a perfect Thanksgiving dessert.
#pecanpie #chocolatepie #pie
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
Pastry Dough
1 1/4 cups (160g) all-purpose flour
1 tsp (5g) sugar
1/4 tsp (1g) salt
1/2 cup (113g) unsalted butter, chilled, cut into small (1/2-inch) cubes
1 egg yolk
2 tbsp (30ml) ice water
Pecan Filling
2 eggs, room temperature
1 cup (100g) dark brown sugar
1/4 cup (50g) white sugar
1/2 tsp (2g) salt
1/2 cup (113g) unsalted butter, melted
1 tbsp (15ml) milk
1 tsp (5g) vanilla extract
1 tbsp (10g) all-purpose flour
2 cups (200g) pecans, divided
4 oz (120g) semisweet chocolate chips or chunks
1. Prepare the crust. In a medium bowl whisk flour with sugar and salt. Incorporate butter using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg yolk and water and stir until incorporated.
2. Wrap the dough in plastic wrap, shape into a disk and refrigerate for at least 1 hour.
3. Slightly grease a 8-9 inch (20-23 cm) pie pan.
4. On a lightly floured surface roll the dough until it's about 12 in (30cm) in diameter.
5. Line the pan with the rolled dough and press the edges. Trim the excess dough and refrigerate for 30 minutes.
6. Preheat oven to 350F (180C).
7. Prick the crust with a fork. Line the crust with parchment paper and fill with pie weights or beans. Bake for 20 minutes.
8. Remove the parchment paper and weights and bake for 10 minutes more.
9. Let it cool slightly on a cooling rack.
10. Prepare the filling. In a large bowl, mix eggs with both sugars and salt until smooth and well combined. Add melted butter, milk and vanilla extract. In the end incorporate flour. Fold in 1 cup pecans and chocolate chips.
11. Slowly pour the filling into the prepared crust. Decorate the top with pecan halves.
12. Cover the pan with aluminum foil and bake the pie for 45 minutes. Remove the aluminum foil and continue baking for 10-15 minutes, until the center jiggles slightly.
13. Cool completely before serving. Serve at room temperature with fresh whipped cream or
14. The pie can be stored covered up to 3-5 days on the countertop. Enjoy!
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Chocolate-Pecan Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
The first thing I do on Thanksgiving morning is to wake up, pour myself a cup of coffee, and bake a pie. I do this first because pie is my favorite thing to make (and eat!), but also because it warms up my oven and keeps it available for the turkey, side dishes, and all the other delicious things that will be going in and out of the oven all day.
Pecan pie is a beloved Southern dessert and a Thanksgiving fave (no offense, pumpkin!), but we found a way to make it even better -- add chocolate, of course. To make this pie, you'll need semisweet chocolate, eggs, corn syrup, sugar, vanilla extract, salt, pecans, and the pie crust we made together yesterday: . The result is ooey-gooey and utterly irresistible. Why not start with dessert?
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Recipe Ingredients:
4 ounces semisweet chocolate, finely chopped
4 large eggs, lightly beaten
1 1/2 cups light corn syrup
1/2 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
1 cup pecans
Get the Full Recipe:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate-Pecan Pie | Everyday Food with Sarah Carey
Best. Pecan. Pie. Recipe. Ever
Best. Pecan. Pie. Recipe. Ever ????
Not toooo sweet and lots of pecans. Yumm! It’s hard not to love this recipe.
Ingredients:
• 3 eggs, lightly beaten
• 1/2 cup brown sugar
• ½ cup light corn syrup
• ½ cup dark corn syrup
• ⅓ cup unsalted butter, melted
• 2 tablespoons bourbon
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 unbaked 9-inch pie shell
• 2 cups coarsely chopped pecans
Amazon Links:
9-inch pie pan:
Light corn syrup:
Sarah Taste & Traveler
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