Anyone have a great recipe for Chocolate Pecan Pie?

Similar questions: great recipe Chocolate Pecan Pie.

YES I have made this for Thanksgiving and I got it off the Food Network website. Everyone that had it said it was excellent. Chocolate Pecan Pie 1 unbaked pie shell 1 1/2 cups pecans 1/2 cup semi-sweet chocolate chips 4 eggs, beaten 1/2 cup sugar 1/2 cup light brown sugar 1/4 cup Steen's 100 percent Pure Cane Syrup 1/4 cup corn syrup 1/2 teaspoon vanilla Pinch of salt 2 ounces melted semi-sweet chocolate 2 scoops vanilla bean ice bream 1 cup chocolate sauce, in squeeze bottle Fresh mint sprigs Shake of powedered sugar Preheat the oven to 375 degrees.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans.

Bake for about 1 hour or until the filling sets. Cool for 10 minutes before slicing. Lay one piece in the center of the plate.

Garnish the pie with the ice cream, chocolate sauce, mint and powedered sugar. Hope you enjoy! .

Use cocoa for a more subtle chocolate flavor I have two recipes. One is cafeteria grade and uses chocolate chips. It is a huge hit with the kids, but is just too sweet for me.

This one is a bit more refined using cocoa instead of chips and is my preference for serving adults. It has been a hit at every family Thanksgiving for years. Recipe origin unknown.

Prep time is about 15 minutes and cook time is 50-55 minutes. Chocolate Pecan Pie INGREDIENTS: 1/2 cup butter (1 stick) 1 cup light corn syrup 1 cup white sugar 1/4 cup unsweetened cocoa powder (use a high quality cocoa, like Droste) 1 teaspoon vanilla extract 1/4 teaspoon salt 4 eggs 1 cup chopped pecans 1 9 inch single pie crust DIRECTIONS: Preheat oven to 325F degrees In a saucepan, melt butter and add the corn syrup, sugar and cocoa. Stir over low heat until sugar is dissolved.

Add vanilla and salt. Remove pan from heat. Temper in eggs (see below), Stir in 1/2 cup pecans.

Pour into unbaked pie crust and top with remaining 1/2 cup pecans. Bake at 325 degrees for 50-55 minutes. Let cool and serve.To Temper Eggs: When adding eggs to a hot filling, you have to temper them in to avoid getting scrambled eggs.

First, with a fork, beat the eggs well in a medium sized bowl. Then mix in a small amount of the hot filling, stirring very quickly. Then mix in another small amount of filling, blending well.

You’ve just tempered your eggs! Now, stir the egg mixture back into the sauce pan with filling. --------------------------------------------------------------------------------------------- A great crust is necessary for a great pie.

The following recipe is Alton Brown’s and I use it for every pie that calls for a regular pastry crust. The little bit of lard really makes a difference by creating a more flaky, airy crust. This was modified to make 1 single crust for filling and baking.

Alton Brown’s PIE CRUST INGREDIENTS: 3 ounces (6 tablespoons) butter, chilled 1 ounce (2 tablespoons) lard, chilled 6 ounces (approximately 1 cup) all-purpose flour, plus extra for rolling dough 1/2 teaspoon table salt 1/4 cup ice water, in spritz bottle DIRECTIONS: Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.In a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy.

Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times.

Add more water and pulse again until mixture holds together when squeezed. Place mixture in large zip-top bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes. Place 2 metal pie pans in the refrigerator to chill.

Remove dough from refrigerator. Cut along 2 sides of the plastic bag, open bag to expose dough, and sprinkle both sides with flour. Cover again with plastic and roll out with a rolling pin to a 10 to 11-inch circle.

Open plastic again and sprinkle top of dough with flour. Remove pie pans from refrigerator and set first pan on top of dough. Turn everything upside down and peel plastic from bottom of dough.

Place second pan upside down on top of dough and flip again. Remove first pan from atop dough. Trim and decorate edges.

Refrigerate until ready to fill. Sources: Pie Crust: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26272,00.html GuySmiley's Recommendations Droste Cocoa Average Customer Rating: 4.5 out of 5 (based on 7 reviews) This is GOOD cocoa! .

Here's a great one - it's a hit everytime I make it Kentucky Chocolate Pecan Pie 1/4 cup butter 1 cup sugar 3 eggs 3/4 cup white Karo syrup 1/4 tsp. Salt 1 tsp. Vanilla 1/2 cup chocolate chips 1/2 cup pecans 2 TB Bourbon 1 8-inch unbaked pie crust Cream butter, add sugar gradually.

Add beaten eggs, Karo syrup, salt and vanilla. Add chocolate chips, pecans and bourbon. Stir well.

Pour into pie crust and bake for 40-50 minutes @ 375* ENJOY .

Ultimate Chocolate Caramel Pecan Pie I have made this pie several times and it seems to never fail! I found it in the Kraft Food Magazine that I get monthly! 3 cups PLANTERS Pecan Pieces, divided 1/4 cup granulated sugar 1/4 cup (1/2 stick) butter or margarine, melted 1 bag (14 oz.) KRAFT Caramels 2/3 cup whipping cream, divided 1 pkg.

(8 squares) BAKER'S Semi-Sweet Baking Chocolate 1/4 cup powdered sugar 1/2 tsp. Vanilla PREHEAT oven to 350°F. Place 2 cups of the pecan pieces in food processor or blender container; cover.

Process until finely ground, using pulsing action. Mix with granulated sugar and butter. Press firmly onto bottom and up side of 9-inch pie plate.

Bake 12 to 15 min. Or until lightly browned. Cool completely.

(If crust puffs up during baking, gently press down with back of spoon. ) MICROWAVE caramels and 1/3 cup of the whipping cream in microwaveable bowl on HIGH 2-1/2 to 3 min. Or until caramels are completely melted, stirring after each min.

Pour into crust. Chop remaining 1 cup pecans; sprinkle over caramel layer. PLACE chocolate, remaining 1/3 cup whipping cream, the powdered sugar and vanilla in saucepan; cook on low heat just until chocolate is completely melted, stirring constantly.

Pour over pie; gently spread to evenly cover top of pie. Refrigerate at least 2 hours. Store leftover pie in refrigerator.

Sources: Personal Experience ragrug_lady's Recommendations The Kraft Cookbook: 75 Years of Good Ideas Used from: $12.95 .

You can use this recipe as a pie or a tart I have used this recipe from epicurious numerous times and get raves everytime. It is simple and it has a wonderful flavor. If you love chocolate you will love this recipe.1/2 cup (1 stick) unsalted butter 2 ounces unsweetened chocolate, chopped 1 cup sugar 2 large eggs 1 tablespoon bourbon 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup chopped pecans 1 9 inch pie crust homemade or purchased.

Whipped cream Preparation Preheat oven to 325°F. Place baking sheet in oven. Stir butter and chocolate in heavy small saucepan over low heat until melted and smooth.

Remove from heat; cool 10 minutes. Whisk sugar and eggs in medium bowl to blend. Whisk in chocolate mixture, then bourbon, vanilla and salt.

Stir in pecans (filling will be thick). Spoon filling into crust. Place pie on baking sheet in oven.

Bake until edges of filling puff and begin to crack and center is just set, about 30 minutes. Transfer pie to rack and cool completely. Serve with whipped cream.

Sources: Epicurious. Com .

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