Chocolate Pecan Pie Recipe - Steph’s Stove
Chocolate Pecan Pie
A pie that is chocolaty, nutty, and delicious. Best served warm with a scoop of vanilla ice cream.
1 stick butter melted
½ cup light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup all purpose flour
½ teaspoon salt
1 cup chocolate chips
1 cup pecans - chopped
1 frozen pie crust
Preheat oven to 350°
Prebake pie crust for 10 minutes. Combine sugars, melted butter, eggs, and vanilla extract stirring together by hand until well combined. Stir in flour and salt. Fold in pecans and chocolate chips. Pour mixture into pie crust and bake for 1 hour or until the center is almost set. Cool for 15 minutes before slicing for best result. Serve plain or with a scoop of vanilla ice cream. Enjoy!
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#chocolate #pies #pecans #dessertrecipes #dessertrecipe
German Chocolate Pie#luscious#yummy#satisfying
This German Chocolate pie is so easy to make and absolutely so rich with flavor!!!!
RECIPE
Ingredients
Pie Filling
· 1/3 cup white sugar
· 3 tablespoons cornstarch
· 1 1/2 cups milk
· 1 (4 ounce) bar German sweet chocolate, chopped
· 1 tablespoon butter
· 2 egg yolks, beaten
· 1 teaspoon vanilla extract
· 1 (9 inch) pie crust, baked
Topping:
· 1 egg (beaten)
· 1 (5 ounce) can evaporated milk
· 1/2 cup white sugar
· 1/4 cup butter
· 1 1/3 cups flaked coconut
· 1/2 cup chopped pecans
Directions
1. In a medium saucepan, combine 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2. Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
3. Turn the hot pie filling into the baked pie shell.
4. In another saucepan, combine the beaten egg, evaporated milk, 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
5. Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rack; chill thoroughly.
German Chocolate Pecan Pie Bars
These German Chocolate Pecan Pie Bars capture the essence of the classic cake, but in a convenient and irresistible bar form. Layers of rich chocolate, toasted pecans, and coconut come together in a symphony of flavors that's sure to satisfy your sweet cravings.
For the full, step-by-step recipe, be sure to visit Bake or Break. And if you're a fan of dessert innovations that are sure to impress, don't forget to subscribe to our channel for more mouthwatering recipes like this one!
Full recipe:
More recipes:
Chocolate Cream Pie
This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and is topped with sweetened whipped cream and chocolate curls. It’s every chocolate lover’s dream!
????️ PRINT THE RECIPE:
INGREDIENTS:
For the Oreo Crust:*
▢24 Oreo cookies
▢5 Tablespoons butter
For the Chocolate Pudding Filling:
▢1/3 cup granulated sugar
▢2 1/2 cups whole milk
▢6 large egg yolks
▢2 Tablespoons cornstarch
▢6 Tablespoons salted butter , chopped into pieces
▢8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
▢1 1/2 teaspoons vanilla extract
For the Whipped Topping:
▢1 cup heavy whipping cream
▢2 Tablespoons powdered sugar , or granulated sugar
▢1 1/2 teaspoons vanilla extract
INSTRUCTIONS:
For the crust: (Can be made 1-2 days in advance)*
1. Preheat oven to 350°F.
2. Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
3. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
For the chocolate pudding filling:
1. To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
2. Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
3. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
4. Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
5. Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
For the topping:
1. Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
2. Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
3. Spread whipped cream over pie and top with chocolate curls or shavings.
MORE TIPS FOR THIS RECIPE:
Make Ahead, Storing and Freezing: You can make this pie 1-2 days ahead of time. Store it gently covered in the refrigerator. The pie can be frozen for up to 3 months (although I feel it's taste and texture is not as beautiful after freezing). Allow to thaw overnight in the refrigerator before enjoying.
Oreo Crust: this recipe will fit in a standard 9'' pie pan (you may have a little extra filling). For a deep dish pie pan, use 30 Oreo cookies and 6 tablespoons of melted butter. You could also use a traditional pie crust (be sure to blind bake it first), or a graham cracker crust.
Chocolate Curls: I've included step-by-step instructions in the post for making chocolate curls, or see the full post here: Chocolate sprinkles, Oreo crumbs or fresh raspberries would also make a beautiful topping.
⏳TIMESTAMPS:
0:00 Intro
0:30 How to make an Oreo crust
1:07 Bake Oreo crust
1:15 How to make chocolate pie filling
1:45 Temper the eggs
2:34 Pour filling into chocolate crust and refrigerate
2:46 Make the whipped cream topping
3:29 Serve
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German Chocolate Pie Recipe
#germanchocolate #coconut #piecrust #bestpieever
German Chocolate Pie Recipe
• Use single-pie crust 9 inches)For deep dish double the pudding mixture.
Ingredients
• 4 ounces German sweet chocolate, chopped
• 2 tablespoon butter
• 1 teaspoon coconut extract
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1-1/2 cups whole milk
• 2 large egg yolks
• TOPPING:
• 2/3 cup evaporated milk
• 1/2 cup sugar
• 1/4 cup butter
• 1 large egg yolk lightly beaten
• 1-1/3 cups sweetened shredded coconut, toasted
• 1 cup chopped pecans, toasted
Directions
•Preheat oven to 350 degrees. Line pie crust with parchment paper and fill with pie weights, dried beans or uncooked rice. Bake 12 minutes then remove parchment paper and weights and cook an additional 10 minutes or until crust is beautifully brown. Cool on a wire rack for 30 minutes.For filling, in a microwave, melt chocolate and butter; stir until smooth. Stir in coconut extract. In a small heavy saucepan, mix sugar and cornstarch. Whisk in whole milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in chocolate mixture. Pour into crust.For topping, in a small saucepan, combine evaporated milk, sugar and butter. Cook and stir until butter is melted and mixture just comes to a boil. Remove from heat.In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in coconut and pecans. Left filling cool completely then spoon over pudding mixture gently. Cool pie 30 minutes on a wire rack. Refrigerate, covered, until cold, at least 5 hours or overnight.
022| GERMAN CHOCOLATE PECAN PIE
Ingredients
1 c light corn syrup
3 large eggs
1 c sugar
2 Tbsp butter, melted
1 tsp vanilla extract
2 c chopped pecans
3/4 c flaked coconut
3/4 c semisweet chocolate chips
1 prepared pie crust (9 inch deep dish)
·cool whip, if desired, for topping before serving
Preheat oven to 350 degrees.
Instructions
Prepare the refrigerated dough for the crust per package instructions.
Prepare the Chocolate Filling: Microwave the chocolate and 1/2 cup butter in a microwave-safe bowl on HIGH for 30 seconds and then stir. Repeat this process until the chocolate is melted and smooth. It may take about 1-1/2 minutes.
Remove from microwave and whisk in 3/4 cup granulated sugar, 3 tablespoons flour, and 1/8 teaspoon salt. Add 2 eggs, 1 at a time, whisking just until blended after each addition. Whisk in evaporated milk and 1 teaspoon vanilla until blended. Pour chocolate filling into prepared piecrust. Bake at 350°F for 30 minutes. (Pie will be partially baked.)
Prepare the Coconut-Pecan Filling: In a medium bowl, whisk together brown sugar, corn syrup, 1/4 cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Stir in pecans and coconut. Carefully spoon coconut-pecan filling over chocolate filling, starting at the outer edges, and return pie to oven. Bake until crust is golden and center is set, 35 to 40 minutes. Cover edge of pie crust with foil if necessary to prevent it from browning too much. Cool pie completely on a wire rack, about 3 hours.