How To make Chunky Chocolate Pecan Pie
Pastry: 1 3/4 c All-purpose flour (divided)
1/3 c Unsalted butter; chilled
=and cut into pieces 1 tb Sugar
1 pn Salt
Ice water Filling: 1/2 c Unsalted butter
1/2 c Sugar
12 oz Semisweet chocolate chips
= (divided) 2 oz Unsweetened chocolate;
-chopped 1 1/2 c Dark corn syrup
1 tb Vanilla extract
1/4 ts Salt
8 Eggs
3 c Toasted pecan halves
Pastry: Mix 1 1/4 cups flour, butter, sugar and salt together with electric mixer. Beat on low for 5 minutes until mixture is crumbly. Add ice water by spoonfuls while mixer is running on low speed until a dough forms. Remove dough from bowl and place on board lightly covered with flour. Knead into a smooth dough ball. Flatten into a disk. Cover with plastic and chill a few hours. When chilled, roll out into a 15-inch circle about 1/8 inch thick. Place in 9-inch tart pan with removable bottom. Press into bottom and sides of pan. Trim off excess dough leaving a 1 inch overhang. Turn inside and crimp edge. Cover loosely and chill 30 minutes. Preheat oven to 325 degrees. Filling: Heat butter and sugar in saucepan over medium-high heat, stirring constantly. Bring to a boil. Cook a few minutes. Remove from heat. Pour into mixing bowl and add half the chocolate chips and all the unsweetened chocolate. Stir until chocolate has melted. Add dark corn syrup, vanilla and salt. Beat in eggs using electric mixer on medium speed one at a time. Beat until mixture is smooth. Place pastry shell on baking sheet. Evenly sprinkle pecan halves over bottom of pastry. Sprinkle remaining 6 ounces chocolate chips over pecans. Slowly pour batter over all. Bake pie for 1 hour. Reduce temp to 300 degrees. Bake another 40 minutes. Remove pie from oven and cool to room temp. Chill 1 hour before cutting. THE DESSERT SHOW SHOW #DS3050 -----
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Time Codes:
0:00 Intro
0:10 Raw Vegan Dessert
1:30 Vegan Holiday Recipes
2:00 Best Blender
4:00 Making the Crust
6:00 Making the Pie Filling
9:00 Chocolate Sauce for Top Layer
11:00 Taste Testing
12:00 Outro
#vegan #recipes #dessert #pumpkin #plantbased #pie
AMAZING Chocolate Pecan Pie BROWNIE! | Cupcake Jemma
I love Pecan Pie as much as YOU do but recipes for Pecan Pie are ten-a-penny! I always want to try and give you a little something extra if I can, because I love you. So this recipe is EXTRA extra! It's got everything you could dream of in a Pecan Pie but with a delicious fudgey chocolate brownie perfectly shoe-horned into the middle. Dreamy!
Recipe -
For the Pastry Base...
120g plain flour
45g light soft brown sugar
120g cold butter, chopped
Chocolate Brownie bit...
85g dark 70% chocolate
85g unsalted butter
165g caster sugar
2 lg eggs
25g cocoa powder
60g plain flour
¼ tsp salt
¼ tsp baking powder
For the Pecan Pie Topping...
115g roasted and chopped
75g maple syrup
75g light soft brown sugar
75g double cream
50g butter
¼ tsp salt
¼ tsp cinnamon
¼ tsp vanilla
extra pecans for decoration
#pecanpie #cupcakejemma
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MAKING CHOCOLATE PECAN PIE BARS (Fly July #17)
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PECAN PIE BARS | Vegan Richa Recipes
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These Vegan Pecan Pie Bars are super easy to make thanks to a quick gluten-free pastry and no-cook date caramel layer made in the food processor! Gluten-free and naturally sweetened.PECAN PIE BARS
Not only are they ridiculously easy to make. They are also way easier to eat after a rich Thanksgiving meal as they can be cut as small or big as you want them to. In addition, they are naturally sweetened with maple syrup and coconut sugar and gluten-free.
******MORE HOLIDAY RECIPES FROM THE BLOG******
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Chocolate Pecan Pie Bars - Marcel Cocit - Love At First Bite Episode 32
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Chocolate Pecan Pie Bars
Servings: 24 2-inch Bars
Ingredients
Crust
1 1/2 cups all-purpose flour
1/2 cup (1 stick) softened unsalted butter
1/4 cup packed brown sugar
½ teaspoon salt
Filling
3 large eggs
3/4 cup corn syrup
3/4 cup granulated sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup dark chocolate chips or chunks
1 1/2 cups pecans, coarsely chopped
Directions
1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving just enough for a 2-3 inch overhang on all 4 sides. Grease the pan. It will be much easier to handle when cutting them once they are baked.
2. Make the crust by creaming together the butter and brown sugar until nice and fluffy in a mixer fitted with the paddle attachment. Then add in the flour and salt and mix until crumbly.
3. Press the crust into the foil-lined pan and bake for 10-12 minutes until golden brown.
4. While the crust is baking, prepare the filling by combining eggs, corn syrup, sugar, butter and vanilla extract in a medium bowl and whisk until combined. Stir in the chocolate and pecans. Pour over the baked crust.
5. Bake for 25-30 minutes or until set. Cool in the pan. Cut into bars.
chocolate pecan pie cobbler
wow so delicious chocolate pecan pie cobbler
easy and fast