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 -----
How To make Chunky Chocolate Pecan Pie's Videos
Chocolate Pecan Pie Bars - Marcel Cocit - Love At First Bite Episode 32
SUBSCRIBE TO MY CHANNEL
FACEBOOK:
INSTAGRAM:
TWITTER:
PINTEREST:
SUBSCRIBE TO MIND OVER MUNCH
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 Bourbon Pecan Pie
The ultimate Chocolate Bourbon Pecan Pie to get you through the holiday season looking like a hero! Flaky pie crust, sweet, chewy pecan pie filling and chocolate chips. Top with fresh cinnamon whipped cream for the perfect light and sweet finish!
#shorts
???? Ingredients????
3 large eggs room temperature
142 g (⅔ cup) dark brown sugar
225 g (⅔ cup) light corn syrup
3 Tbsp bourbon
28.4 g (2 Tbsp) unsalted butter melted
4.2 g (1 tsp) pure vanilla extract
1 tsp Kosher salt
2 cups pecans chopped + plus a few extra whole pecans to decorate the top
4½ oz (¾ cup) semi-sweet mini chocolate chips
236 ml (1 cup) heavy cream
23.4 g (3 Tbsp) confectioner’s sugar
4.2 g (1 tsp) pure vanilla extract
5.2 g (2 tsp) ground cinnamon
FULL RECIPE INSTRUCTIONS + PRINTABLE:
♥️ Let's connect + stay in touch! ♥️
FOOD + LIFESTYLE BLOG:
INSTAGRAM:
TIKTOK:
FACEBOOK:
♥️ BE SURE TO LET US KNOW IF YOU MADE THIS AT HOME! ♥️
#pie #dessert #baking
Southern Pecan Pie Recipe
Full Recipe:
Treat your Thanksgiving guests to this white chocolate pecan pie l GMA Digital
Chef Cat Cora shows how to make a special pecan pie for dessert this Thanksgiving.
GET THE RECIPE HERE:
#GMA #Thanksgiving #PecanPie #Food #Recipes
PECAN PIE BARS | Vegan Richa Recipes
Get the WRITTEN RECIPE here -
SUBSCRIBE HERE:
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******
CHOCOLATE PECAN PIE:
SWEET POTATO PIE BARS:
PUMPKIN PIE BARS:
COOKBOOKS BY RICHA HINGLE (VEGAN RICHA):
Connect with me on Social Media:
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
Music: Epidemic Sound
#pecanpiebars #veganpiebars #piebars #veganricha #easyveganrecipes
EASY Chocolate Pecan Pie
Pecan pie is good but CHOCOLATE Pecan Pie is better! You will wow your family this holiday with this pie: it’s a classic pecan pie that has a chocolate fudge center that tastes like a gooey brownie! This post has been sponsored by Karo® Syrup, which has been making my family pecan pies amazing for decades. All opinions are my own.
- - - - CLICK SHOW MORE FOR RECIPE - - - -
Subscribe to my channel
VISIT MY BLOG FOR ALL RECIPES!
Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
CONTACT ME - I'd love to work with you! dorothy@crazyforcrust.com
YOU CAN FIND AND FOLLOW ME ON SOCIAL MEDIA: @CRAZYFORCRUST
BLOG: crazyforcrust.com
FACEBOOK: facebook.com/crazyforcrust
PINTEREST: pinterest.com/crazyforcrust
INSTAGRAM: instagram.com/crazyforcrust
TWITTER: twitter.com/crazyforcrust
PRINTABLE RECIPE: crazyforcrust.com/chocolate-pecan-pie/
Recipe:
INGREDIENTS
1 pie crust from scratch or from the refrigerated section
2 tablespoons unsalted butter
4 ounces unsweetened baking chocolate, chopped
1 cup light Karo® Syrup
3 large eggs
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups pecan halves, approximately
INSTRUCTIONS
1. Preheat oven to 425°F.
2. Place pie crust in a 9-inch pie plate. Crimp edges as desired, chill until ready to fill.
3. Place butter and baking chocolate in a large microwave safe bowl. 4. Heat in 30 second increments, stirring between each, until melted and smooth (about 1 1/2 -2 minutes, depending on your microwave).
5. Whisk in Karo®, eggs, sugar, vanilla and salt. Pour into prepared pie crust.
6. Top the pie with pecan halves. Make sure they’re in a single layer.
7. I suggest using a pie crust shield so that the edges of the pie crust don’t get too dark. If you don’t have a pie crust shield, you can place strips of foil around the edges of the crust.
8. Bake at 425° for 10 minutes, then lower the oven temperature to 350°F and bake for another 40-50 minutes, or until the pie is puffed and cracked around the edges. The center will be a bit jiggly (it’ll firm as it cools) and, if you have an instant read thermometer, the pie is done when it reaches 200°F internal temperature.
9. Cool completely before slicing. I recommend chilling the pie for storing, but the pie is best eaten at room temperature or warmed.