How To Make A Good Dessert With Pecan Pie Filling And Choclate Chunks Without Theoven

Chocolate-Pecan Pie

If you believe that nothing can make pecan pie even more delectable, guess again! A twist on a family favorite, Chocolate-Pecan Pie adds a new level of deliciousness. What is the secret? It’s pecan pie with chocolate chips, of course. Traditional pecan pie is used in the preparation of our quick Chocolate-Pecan Pie, but the addition of gooey chocolate chips and a garnish elevates the dish to a new level. Try it for your Thanksgiving dessert table and you’ll want to do it again and again throughout the season.

Steps

  • 1Preheat the oven to 325 degrees Fahrenheit. a. Place the pie crust in a 9-inch glass pie dish according to the instructions on the package for the One-Crust Filled Pie
  • B. In a large mixing bowl, using an electric mixer on medium speed, combine corn syrup, sugar, butter, vanilla, and eggs until thoroughly combined. 2 tablespoons of chocolate chips should be set aside for the topping. Combine the remaining chocolate chips and 1 1/2 cups pecans in a large mixing bowl. 3 Pour onto a pan fitted with a crust and spread evenly
  • Bake for 55 to 65 minutes, or until the filling is set and the crust is deep golden brown. Allow for thorough cooling (about 1 hour)
  • 4 Prepare a cookie sheet by lining it with waxed paper. Microwave 2 tablespoons chocolate chips in a small microwavable dish on Medium (50 percent power) for 1 to 1 1/2 minutes, stirring halfway through, or until melted. 10 pecan halves are dipped in chocolate and placed on a baking sheet coated with parchment paper. Refrigerate for 15 to 20 minutes, or until the chocolate is firm to the touch. Using whipped cream and chocolate-dipped nuts, decorate the top of the pie. Refrigerate after opening.

Tips from the Pillsbury Kitchens

  • 1. Whipping cream whips more rapidly and produces greater volume when the cream and equipment are both chilled before use. Place the mixing bowl and beaters in the freezer for 15 minutes prior to using the mixer. Retain the whipping cream in the refrigerator until you are ready to use it. Tip 2When you utilize Pet-Ritz® frozen pie crusts, pie baking may be made even simpler. Precrimped edges and a precrimped edge are waiting for you in the freezer case. Cleaning up is a breeze thanks to the disposable pan. 3rd tip: Whipping cream whips more rapidly and produces greater volume when both the cream and the equipment are chilled before use. Place the mixing bowl and beaters in the freezer for 15 minutes prior to using the mixer. Retain the whipping cream in the refrigerator until you are ready to use it. For those who lack a pie pan or like precisely crimped crusts without the hassle of making them, a PillsburyTM Pet-Ritz® frozen pie crust is an excellent alternative. Just make sure you read and follow the instructions on the package. 5th tip: Pecan halves are frequently available in the baking department of any supermarket store

Nutrition Information

540 calories, 32 grams of total fat, 5 grams of protein, 59 grams of total carbohydrate, and 33 grams of sugar

Nutrition Facts

Calories540 280 calories come from fat Fat in total (32g49 percent) 12 g of Saturated Fatty Acids 59 percent of the population Trans Fat0g is an abbreviation for Trans Fat0g. 90 milligrams of cholesterol (31 percent) Sodium180mg 8% of the population Potassium (160mg/5% of body weight) Carbohydrates (total): 59g20 percent Dietary Fiber2g10 percent of total calories Sugars33g Protein5g Vitamin A8 percent 8 percent Vitamin A8 percent 8 percent Vitamin C is 0 percent of the total. Calcium constitutes 4 percent of the total.

Exchanges:

Two servings of starch, zero servings of fruit, two servings of other carbohydrate, zero servings of skim milk, zero servings of low-fat milk, zero servings of milk, zero servings of vegetables, zero servings of very lean meat, zero servings of lean meat, zero servings of high-fat meat, and six servings of fat

More About This Recipe

  • Pecan pie, along with apple and pumpkin pie, is widely regarded as one of the most important Thanksgiving treats, second only to pumpkin pie. During the Christmas season, you’d be hard-pressed to find a household (particularly in the South!) that doesn’t have a piece of pecan pie on the table. Because of the timing of the pecan harvesting season (which typically runs from late summer and early fall through the end of fall (September through November), Thanksgiving has evolved into the perfect time to showcase the bounty by baking it into sweets. Despite the fact that we adore a conventional pecan pie, it is a simple dish to adapt by adding additional ingredients, as in this chocolate-pecan pie! After you’ve tried this twist, you may experiment with others such as pumpkin-pecan, caramel-pecan, and more. Are you looking for a way to jazz up your pie crust? For all of the skills and tricks you’ll need to produce a party-perfect pastry, check out ourpie lesson.

®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

Chocolate Pecan Pie

When you add chocolate to pecan pie, it takes it to another level. You may make this Chocolate Pecan Pierecipe with white, milk, dark, or semi-sweet chocolate — any of these chocolates will be delicious! Check out our Tiny Pecan Pies if you enjoy pecan pie and mini desserts. They are delicious!

Easy Chocolate Pecan Pie Recipe

As a child, my mother did not make pecan pie since my father was not a fan of the sweet treat. Before I even tasted it, I believe it was after college. Of course, as soon as I did, the game was finished. I’d been missing out on everything all those years. Sigh. As a result, I made up for it by creating it half a dozen times in half a dozen different variations. Adding a coating of chocolate is unquestionably one of my favorite ways to dress up a dish. Our handcrafted pie dough is topped with chopped pecans, and the nuts are then dipped in a smooth, decadent chocolate filling before being baked to perfection.

Like, do a nice job with the irresuscitate!

What You’ll Need

The components for this chocolate pecan pie are rather conventional, yet each one plays a vital part in the final product. Every morsel of food you consume is rich and decadent! Here’s everything you’ll need to get started: ( For further information and measurements, please see the printable recipe card below.)

  • Pie crust: 1 9-inch pie crust dough (either our homemade pie crust or 1 store-bought rolled unbaked pie crust (from a 14-ounce box)
  • 1 pie filling (either our homemade pie filling or 1 store-bought rolled unbaked pie crust (from a 14-ounce container)
  • Chopped pecans are the star of the show. Semi-sweet chocolate chips are used in this recipe. If you prefer something different, white, dark, or milk chocolate all work well. Sugar substitute: Unsweetened cocoa powder helps to enhance the chocolate flavor by masking it with sugar substitute. Ghirardelli or Hershey’s are two of our favorite chocolates. All-purpose flour: This aids in the thickening and solidification of the filling. Brown sugar is used to provide sweetness and a hint of molasses to recipes. Eggs are used for their richness and structural integrity. Light corn syrup: Not only does it provide sweetness to the filling, but it also helps to keep the texture smooth by avoiding sugar crystallization. Salted butter: We prefer unsalted butter because it allows us to better manage the saltiness. Vanilla: To add a little additional taste
  • Salinity: A little of salt enhances the flavor of chocolate. To serve, we prefer to top each slice with a dollop of handmade whipped cream and a sprinkling of chocolate shavings.

Chocolate Bourbon Pecan Pie

Interested in making a Chocolate Bourbon Pecan Pie?

Easy! Mix 2 to 3 teaspoons of bourbon into the filling of this recipe to achieve the desired flavor.

How To Make Pecan Pie

The process of making this pecan pie is quite simple. Here’s a quick rundown of what happened: (Don’t forget to check out the printable recipe card with all of the details, which can be found below.)

  1. Form the pie dough into a pie dish with your hands. Carefully lay out the pie dough and press it into a 9-inch pie pan with a light hand. (With your fingertips, tuck it in, ensuring sure it is smooth and even.) Flute or crimp the edges of the crust to make them more appealing. There is no need to bake the crust ahead of time.)
  2. In an even layer, sprinkle the chopped pecans on top. Sprinkle the chopped pecans on top of the dough, spreading them out evenly to provide a layer of texture
  3. Make the filling by combining the ingredients in a blender. Brown sugar, flour, cocoa powder, eggs, corn syrup, melted butter, vanilla, salt, and melted chocolate are whisked together in a large mixing bowl. Mix until everything is completely smooth and well-combined. Pour the mixture over the pecans in a slow, steady stream. Bake: Depending on your oven, bake at 350 degrees F on the middle rack for 45-55 minutes, or until the top is golden brown and the pie is barely firm, depending on the size of your pie. (See the footnote below.) Take note: after 30 minutes of baking, apply a crust protector to prevent the crust from being too brown (see tip.)
  4. Let cool entirely: After removing the cake from the oven, let it cool completely before slicing and serving.

Prevent the Pie from Over-Browning

After 30 minutes of baking, use an acrust protector or cover the edges with aluminum foil to prevent the crust from becoming too brown. If the top of the pie is browning too rapidly toward the end, you may tent it with a piece of aluminum foil over the entire thing.

How to Tell When Pecan Pie is Done?

Pecan pie is done when the middle of the pie shows the first hints of firmness and is no longer jiggly in the center (center should not shake and a knife inserted in the center will come out clean). When the food is done, an interior temperature of 200 degrees Fahrenheit should be recorded on a cooking thermometer. Ensure that the pie does not get dry and crumbly by cooking it for an excessive amount of time. You want it to be set, but still a little mushy!

How To Store Pecan Pie

To Store: This pie can keep for up to a day in the refrigerator (covered with foil.) Once this is completed, it should be refrigerated for up to 4 days. Keep in mind that the longer it sits in the fridge, the more it will dry up, so it’s better to consume it within a couple of days. To freeze the pie, allow it to cool fully before wrapping it firmly in aluminum foil and placing it in a heavy-duty freezer bag. To get the best results, use the frozen pecan pie within two months of purchasing it.

More Holiday Pie Recipes:

  • Easy Chocolate Pie, Apple Pie, Mixed-Nut Turtle Pie, and Mini Pumpkin Pies are some of the desserts you may make.

I hope you enjoy this tasty and simple meal – please rate it in the comments section below! Also, don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube to keep up with her latest adventures!

Chocolate Pecan Pie

  • When you add chocolate to pecan pie, it takes it to another level. For this Chocolate Pecan Pie recipe, you may use whatever type of chocolate you want: white, milk, dark, or semi-sweet chocolate — they’re all delicious! Preparation time: 5 minutes Preparation Time40 minutes Time allotted: 45 minutes Servings:8slices
  • 2 cups chopped nuts
  • 1 handmade pie dough crust (or 1 shop purchased rolled unbaked pie crust from a 14 ounce container)
  • 19 inch homemade pie dough crust 1 3/4 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoonunsweetened cacao powder
  • 3largeeggs
  • 3/4 cup light corn syrup
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips, melted
  • Whipped cream and/or chocolate shavings, to garnish
  • Preheat the oven to 350 degrees Fahrenheit. Prepare a 9-inch pie pan by spraying it with nonstick cooking spray. Carefully roll out the pie dough and push it into the pie dish with your fingers. (With your fingertips, tuck it in, ensuring sure it is smooth and even.) Flute or crimp the edges of the crust to make them more appealing. There is no need to bake the crust ahead of time.)
  • Sprinkle the chopped pecans on top of the dough, spreading them out evenly to provide a layer of texture
  • Cook’s Notes: In a medium mixing bowl, whisk together the brown sugar and all of the other ingredients, except for the melted chocolate. Add in the eggs and corn syrup and mix well. Mix until everything is completely smooth and well-combined. Pour the mixture over the pecans in a slow, steady stream, making sure everything is covered. Depending on your oven, bake for 45-55 minutes on the middle rack, or until the top is golden brown and the pie is barely firm, or until the filling is bubbling. (See the footnote below.) (If required, after 30 minutes of baking, apply a crust protector or cover the edges with aluminum foil to avoid overbrowning. A sheet of aluminum foil can also be used to tent the entire pie if the top is browning too rapidly toward the end of the baking time.)
  • Remove the pan from the oven and set it on a wire rack to cool fully before slicing it into slices. Sprinkle chocolate shavings on top and a dollop of handmade whipped cream to finish the dessert. Anyone up for some bourbon? If you want to make Chocolate Bourbon Pecan Pie, all you have to do is put 2 to 3 tablespoons of bourbon into the mixture before baking.

Pecan pie is done when the middle of the pie shows the first hints of firmness and is no longer jiggly in the center (center should spring back and a knife inserted in the center will come out clean). When the food is done, an interior temperature of 200 degrees Fahrenheit should be recorded on a cooking thermometer. Ensure that the pie does not get dry and crumbly by cooking it for an excessive amount of time. You want it to be set, but still a little mushy! Calories: 634kcal|Carbohydrates: 72g|Protein: 8g|Fat: 37g|Saturated fat: 10g|Polyunsaturated fat: 7g|Monounsaturated fat: 18g|Trans fat: 1g|Cholesterol: 78mg|Sodium: 302mg|Potassium: 299mg|Fiber: 5g|Sugar: 52g|Vitamin A Although the nutritional information provided is an algorithmic estimate, the actual value may differ depending on the specific goods you use and any modifications to the recipe.

Other Notes

Course:Dessert Cuisine:American Pecan Pie Recipe, chocolate pecan pie, pecan pie recipe, chocolate pecan pie

See also:  English Dessert Pie Whose Name Is A Combination Of A Fruit And A Confection Crossword

Chocolate Chip Pecan Pie Recipe

Desserts like Chocolate Chip Pecan Pie are sure to become your new favorite Thanksgiving and Christmas dessert dish! A homemade flaky pie crust is filled with whole pecans and dark or semi-sweet chocolate chips to create a rich and indulgent delicacy that is sure to please. This simple recipe also calls for maple syrup rather than corn syrup, which results in the greatest flavor possible! When it came to this Chocolate Chip Pecan Pie, the husband offered me the biggest compliment imaginable. Seeing as how we were on our way back from Utopia, Texas, there was a small hole-in-the-wall restaurant on the route that served our favorite chocolate pecan pie up till now.

  1. Because my husband, who is a chocolate ANYTHING aficionado, has declared this to be the best he has ever tasted.
  2. There is absolutely NO CORN SYRUP in this recipe!
  3. Does there even exist the possibility of making a pecan pie without the use of corn syrup?
  4. In fact, when you use pure maple syrup instead of regular maple syrup, the flavor is even greater!

Instead of using corn syrup, I’ll teach you how to make this pie dairy-free and gluten-free, if that’s what you’re looking for. With a few simple modifications, everyone in your family will be able to enjoy seconds (or perhaps even thirds?) of this wonderful pie on Thanksgiving or Christmas Day.

Ingredients

You need only need a few simple ingredients to prepare this chocolate chip pecan pie recipe, which are as follows:

  • Pie Crust prepared from scratch. It is advised that you make your own pie crust from scratch using conventional all-purpose flour or a gluten-free 1-to-1 combination of flours. It’s also possible to prepare it a day or two ahead of time before baking the pie. If you want, you may use a store-bought crust made with pecans. It is best to use a combination of whole nuts and some fragments. Only bits will work, but they will not have the same spectacular appearance as the whole
  • Chocolate. Because the syrup contains a significant amount of sugar, it is advised that you use semisweet or dark chocolate chips. Milk chocolate chips, on the other hand, are a terrific choice if you like it to be a little sweeter. It is OK to use either regular-sized or micro chocolate chips
  • Syrup. In place of corn syrup, pure maple syrup is used in this recipe. Do not purchase the pancake syrup variety
  • Instead, seek out the genuine article, whether light or dark in color. Dark corn syrup or brown sugar can be used in place of the light corn syrup. Depending on your preference, light or dark brown sugar should be used. The dark chocolate will give it a deeper taste because of the molasses, and it will pair nicely with the dark chocolate
  • Eggs This is a must-have! This is responsible for holding the filler together. Make careful you chose eggs that are of a substantial size. Butter should not be substituted for a vegan substitute. In this recipe, salted butter was used as a test. Cinnamon can be used as a dairy-free butter substitute in place of regular butter. When combined with chocolate, this spice delivers a typical pecan pie flavor without being overpowering.

How to Make Chocolate Pecan Pie

The basic procedures for preparing chocolate chip pecan pie are straightforward to understand. Please consult the recipe card below for additional information on the ingredient quantities in greater detail.

Prepare and Par-Bake the Crust

The steps for this homemade pie crust recipe are simple to follow. Make sure you use a pie dish that is 9 inches in diameter, either ceramic or glass. Place pie weights or beans on top of the dough and bake at 375°F for 10-15 minutes to bring out the flavor of the dough. This helps to prevent the bottom of the pie from becoming mushy.

  • Make use of a 9-inch pie plate
  • Pre-bake with beans or pie weights
  • And bake for 30 minutes.

Pecans and Chocolate

Place the nuts in a single layer on the bottom of the par-baked pie crust and then sprinkle the chocolate chips on top of the pecans. It is critical that the chocolate chips are sandwiched between the nuts in order for the chocolaty pleasure to be evenly distributed throughout.

Whisk the Sauce

In a large mixing bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon until well combined. Pour the mixture over the nuts and chips and spread evenly.

  • Sauce ingredients should be whisked together
  • Pour sauce mixture over pecans and chocolate

Bake in Oven

The pie should be baked for 45-50 minutes at 350 degrees Fahrenheit, or until the centre no longer jiggles. After 20-30 minutes, if the sides of the pie crust are beginning to brown, lay a pie crust shield on top to prevent the crust from browning more. As an additional precaution, if the top begins to brown too rapidly, carefully drape a piece of aluminum foil over the top to keep it from burning.

Let it Cool

Transfer the cooked pie to a wire rack and allow it to cool fully before cutting into slices to serve. It is critical that you do not cut into the cake too soon since the filling will continue to solidify.

Serve it Up

To serve, place a dollop of whipped cream on top of the pie and sprinkle with extra chocolate shavings or chocolate chips. Check to see that you’re using a really sharp knife while you’re trying to cut through the pie. It will also be easier to cut into the pie if you run it under hot water for 10-20 seconds before using it.

Meal Prep and Storage

  • Preparation ahead of time: Prepare the pie dough and keep it in the refrigerator for up to 2 days ahead of time. Remove it from the refrigerator 30 minutes before rolling it to make it easier to work with. Store the pie for up to 2 hours at room temperature or for up to 4-5 days in the refrigerator. How to Freeze a Pie: Wrap the pie or individual pieces in wax paper and place them in a freezer-safe container for up to 3-4 months at room temperature. To reheat, defrost in the refrigerator for 30 minutes before baking for 10 minutes at 350 degrees Fahrenheit. Slices of refrigerated bread can also be heated in the microwave for 10-20 seconds.

Dietary Modifications

The recipe you’ll find below is already vegetarian in the form in which it has been written. To make it more accommodating to your other dietary preferences, you can make the following modifications and replacements.

  • Gluten-free– For the handmade pie crust recipe, substitute a gluten-free 1-to-1 blend. To make this recipe dairy-free, use the regular butter for vegan butter replacement and choose chocolate chips that are not made with dairy.

FAQs

Is it possible to use maple syrup for corn syrup in pies? Yes! Why is my chocolate pecan pie runny? Maple syrup lends a fantastic taste to pies while also maintaining the proper consistency. Leaving the eggs out of a pie or not cooking it long enough might result in runny pies, which can be frustrating. Keep in mind that it’s important to bake your pie for the required time and allow it to cool fully before serving. Should I pre-bake my pie crust for pecan pie? Yes, you absolutely should. By prebaking your crust, you may avoid having a soggy bottom.Does pecan pie need to be refrigerated after baking?

While the pie is still in the oven, gently shake it to distribute the juices. When the centre no longer jiggles, the job is over. You may also use a food thermometer to confirm the temperature. The temperature in the center of the pecan pie should be 200°F.

Expert Tips and Tricks

  • Make it from the ground up. The use of entire pecans in the pie crust elevates it to a whole new level of excellence. When compared to cut pieces, this results in a far more attractive display. Make a tent out of aluminum foil. Cover the pie with aluminum foil after it has cooked for 20 minutes to keep it from burning. Give it a little wiggle. You may gently shake the pie to see whether it’s done, but patience is essential here. Wait for the pie to cool fully before cutting into it to ensure that the filling is totally set.

More Pie Recipes

There is no Christmas spread that is complete without PIE! More of my favorite pie recipes may be found in the following list: Recipe for Sweet Potato Pie from Scratch The Most Delicious Pumpkin Pie Recipe Pot Pie with Chicken Bars of Chocolate and Pecan Pie Pot Pie with Turkey Recipe for Apple Pie

Chocolate Pecan Pie Recipe

Desserts like Chocolate Chip Pecan Pie are sure to become your new favorite Thanksgiving and Christmas dessert dish. This simple recipe also calls for maple syrup rather than corn syrup, which results in the greatest flavor possible! Preparation time: 15 minutes Cooking Time: 1 hour and 20 minutes Servings8Calories508kcal

  • Homemade Pie Crust: 2 cups speculoos shelled
  • 3 cups semi-sweet or dark chocolate chips
  • 3 cups pure maple syrup
  • 3 cups brown sugar (dark). 3 big eggs
  • 5 tablespoons melted and cooled butter
  • 1 teaspoon vanilla
  • 14 teaspoon salt
  • 34 teaspoon cinnamon

Serving:

  1. Follow the steps for my handmade pie crust and remove it from the oven after 10-15 minutes of pre-baking. Place the nuts in a single layer on the bottom of the partially cooked pie crust and sprinkle the chocolate chips on top of the pecans
  2. In a large mixing bowl, whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon until well combined, then pour the mixture over the nuts and chips evenly. The pie should be baked for 45-50 minutes at 350 degrees, or until the centre no longer jiggles. After 20-30 minutes, if the sides of the pie crust are beginning to brown, lay a pie crust shield on top to prevent the crust from browning more. Additionally, if the top is browning too rapidly, carefully drape a piece of aluminum foil over it to keep it from burning
  3. This will also help to prevent the bottom from burning
  4. And Lay out a wire rack over a baking sheet to cool thoroughly before cutting and serving. You must avoid cutting into the cake too soon since the filling will continue to solidify as the cake cools. Pie should be served with a dollop of whipped cream and a sprinkle of more chopped chocolate or chocolate chips on top. Enjoy
  • Store the pie for up to 2 hours at room temperature or for up to 4-5 days in the refrigerator. To Freeze: Wrap the cooled pie completely in plastic wrap and place it in the freezer for up to 2 weeks.

Nutritional Values Recipe for Chocolate Pecan Pie Amount Per ServingCalories508Calories from Fat 279 percent Daily Value*Fat31gCalories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Calories from Fat 279 percent Daily Value*Cal 9 g of Saturated Fat (48 percent) 1 gram of trans fat (56 percent) 6 g of polyunsaturated fatty acids 13 g of monounsaturated fat Cholesterol84mg Potassium225mg 28 percent Sodium169mg 7 percent Sodium169mg Carbohydrates account for 6% of total calories.

56g Protein5g19 percent Fiber3g13 percent Sugar50g56 percent Fiber3 grams ten percent of the total Vitamin A (373.3 milligrams) Vitamin C1 milligrams (7 percent) Calcium 103mg per one percent 10 percent Iron1mg6 percent *Percent Daily Values are based on a 2000-calorie diet with no added sugar.

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Reader Interactions

Easy Chocolate Chip Pecan Pie is a delicious holiday dessert that can be made ahead of time. This pie is out of this world fantastic. Cracker Barrel’s pie was reminiscent to this pie, but it was far better! This pie is quite simple to prepare, and it is even simpler to consume. Pie crust, eggs, sugar, corn syrup, vanilla, butter, chocolate chips, and pecans are all ingredients in this recipe. You may make it a day or two ahead of time. It is really delicious when topped with vanilla ice cream.

Now is the time to save this recipe to your favorite board so you can find it later.

Cracker Barrel Chocolate Chip Pecan Pie

The only thing finer than a piece of pecan pie is a slice of Chocolate Pecan Pie, and that is a rare occurrence. This pie is out of this world fantastic. Cracker Barrel’s pie was reminiscent to this pie, but it was far better! This pie is quite simple to prepare, and it is even simpler to consume. It is really delicious when topped with vanilla ice cream. Especially appropriate for the forthcoming holidays, this pie!

How to Make Chocolate Chip Pecan Pie

As previously said, this pie is quite simple to prepare.

Combine the eggs, sugar, corn syrup, vanilla, and melted butter in a large mixing bowl. Combine the chopped pecans and chocolate chips in a large mixing bowl. Bake the pie crust once you’ve poured the ingredients into it. Allow the pie to cool before serving.

  • In this pie, I used lightKaro Syrup as the sweetener. If you like, you may substitute dark corn syrup for the light corn syrup. I used a prepackaged deep-dish pie crust for this recipe. No need to defrost the crust before baking
  • It may be baked frozen. Feel free to use your favorite store-bought pie crust for this recipe. The pie should be baked until it is firm but not brown. If it becomes too brown, cover it with aluminum foil and bake until set. The pie will stay in the refrigerator for about 4 days if it is stored in an airtight container. Is it possible to freeze pecan pie? Yes! Allow the pie to cool fully before wrapping it securely in aluminum foil or plastic freezer wrap, or placing it in a heavy-duty freezer bag to keep it frozen. Within 1 to 2 months, the pie can be stored in the freezer.

Easy Make-Ahead Holiday Dessert

Desserts like this Chocolate Chip Pecan Pie are perfect for the holidays. It’s great that you can make it a day or two ahead of time to save time. It’s one less thing to be concerned about! As previously said, we enjoy sprinkling vanilla ice cream on top of this pie. It is equally as tasty when covered with whipped cream, caramel sauce, or chocolate sauce, among other things. Due to the fact that you can’t have just one dessert at a holiday gathering, here are a couple of our favorite recipes from the site that go perfectly with this baked pie.

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Ritz Carlton Pumpkin Cheesecake with Caramel Sauce

Pumpkin Cheesecake with Caramel Sauce from the Ritz Carlton — even pumpkin haters will fall in love with this cheesecake. It was served to us at the. Brownies

Pecan Pie Brownies (EasyDelicious)

Pecan Pie Brownies combine two of my favorite sweets into an one delicious treat. Brownies covered with pecan pie filling are a delicious treat! SO DELICIOUS! … Pie

Lemon Velvet Cream Pie

Lemon Velvet Cream Pie — without a doubt, the best lemon pie you’ll ever taste! This pie is a huge hit with everyone. Graham cracker crust, to name a few things. Pie

Chocolate Cream Pie

Chocolate Cream Pie Is the most delicious handmade chocolate pie you’ll ever taste! It’s the ideal gift for holidays and get-togethers. Chocolate chips, butter, vanilla, sugar, and other ingredients

Chocolate Chip Pecan Pie

  • Yield:8people Preparation time: 5 minutes Cooking time: 1 hourTotal time: 1 hour and 5 minutes Easy Chocolate Chip Pecan Pie is a delicious holiday treat that can be made ahead of time. This pie is out of this world fantastic. Cracker Barrel’s pie was reminiscent to this pie, but it was far better! This pie is quite simple to prepare, and it is even simpler to consume. Pie crust, eggs, sugar, corn syrup, vanilla, butter, chocolate chips, and pecans are all ingredients in this recipe. You may make it a day or two ahead of time. It is really delicious when topped with vanilla ice cream.
  • 6 eggs, 1 cup sugar, 1 cup light corn syrup, 2 teaspoons vanilla, 1/2 cup melted butter, 1 cup chopped pecans, 12 cups semi-sweet chocolate chips. 1 (9-inch) deep dish pie crust
  • Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, whisk together the eggs, sugar, corn syrup, vanilla, and butter. Add the pecans and chocolate chips and mix well. Fill the pie crust with the pie filling. It’s possible that you’ll have a tiny bit of filling remaining. Bake for 60 to 70 minutes, or until the filling is firm. Allow for at least 2 hours of cooling time before serving.
  • In this pie, I used light Karo Syrup as a sweetener. If you like, you may substitute dark corn syrup for the light corn syrup. I used a prepackaged deep-dish pie crust for this recipe. No need to defrost the crust before baking
  • It may be baked frozen. Feel free to use your favorite store-bought pie crust for this recipe. If the pie is beginning to brown too much, cover it with aluminum foil and continue baking until the pie has set. The pie will keep in an airtight container in the refrigerator for approximately 4 days
  • However, it is best served immediately. Is it possible to freeze pecan pie? Yes! Allow the pie to cool fully before wrapping it securely in aluminum foil or plastic freezer wrap, or placing it in a heavy-duty freezer bag to keep it frozen. Within 1 to 2 months, the pie can be stored in the freezer.

Steph Keep this recipe in mind. Now is the time to save this recipe to your favorite board so you can find it later. Pin This Recipe is a must-try.

Chocolate Pecan Pie I

As far as the directions are concerned, I’d give them a technical rating of three stars. Some additional information for the directions would be helpful, and I’ve included it below: Melt the chocolate in the microwave on 50% power for 30 seconds, then add 1 1/2 tablespoons butter in small bits, stirring constantly, until smooth. Fill a 9-inch DEEP DISH pie crust with the chocolate and chill for at least 30 minutes before serving. For a more delicate chocolate flavor, I recommend reducing the recipe in half and using only one tablespoon of butter for a thin layer in the pie – I’ll try this next time.) Then, in a large mixing bowl, combine the sugar and butter first, then add the remaining ingredients while slowly pouring in the corn syrup.

  • I liked a soft layer of chocolate under the pecan layer, so that it would be simple to slice whether the cake was hot or cold.
  • Then it was ready in a flash.
  • I can’t complain about the richness or sweetness of the pie since, after all, what isn’t delicious about pecan pie?
  • 5 out of 5 stars for artistic merit So, in general, what do you think?

Beautiful, but I would recommend melting the chocolate and butter first before putting them together.

  1. I increased the number of pecans by double the amount specified and used pre-rolled puff pastry.
  2. It was a rousing success in every way.
  3. Continue readingDelicious!
  4. This is really chocolaty!
  5. I used a Mrs.
  6. Continue readingAdvertisement This is INCREDIBLY GOOD.
  7. I spread the chocolate over the pie crust and then piled on the pecans (since pecan pies can never have enough nuts), before pouring the sugary concoction on top – I ended up with a lot of excess sugar mixture because I used too many pecans, but it was definitely worth it.

I believe that the chocolate chips should have been melted with the corn syrup before being combined with the almonds and other ingredients.

  • If this had been done beforehand, the tastes would have harmonized much better together.
  • However, this recipe appeared to be rather simple.
  • It turned out to be a fantastic outcome.
  • He didn’t stop picking at it until I eventually moved it out of reach!
  • It’s sufficiently sweet thanks to the addition of sugar and corn syrup.
  • Make your own crust from scratch!
  • It was really cold and dry.
  • However, it was still quite tasty altogether, and I want to make it again.

Advertisement In general, the recipe turned out well.

However, it resulted in far too much filler.

In addition, it was quite chocolatey.

This recipe has been requested by those who have inquired about it.

EXCELLENT!

My husband and I cooked this yesterday, and we followed the recipe practically perfectly.

  • After reading previous reviews, I reduced the chocolate chips to one cup and the light corn syrup to three-quarters of the cup.
  • It was baked for 50 minutes and then allowed to cool.
  • The pie was really excellent the next day, after it had been refrigerated in the refrigerator over night.
  • The chocolate chips remain intact and do not melt, but because it is a crispy pecan pie, you do not appear to notice the lack of melting.
  • yum!

The BEST Chocolate Pecan Pie

This chocolate rendition of the classic pecan pie is out of this world deliciousness! It’s possible that I enjoy it even more than the original! Scale

Ingredients:

  • 4 tablespoons butter
  • 3 ounces chopped semi-sweet chocolate
  • 2/3 cup Karo® Light OR Dark Corn Syrup
  • 3 eggs, softly beaten
  • 4 tablespoons flour
  • Half a cup light brown sugar, 1 tablespoon unsweetened cocoa powder, half a teaspoon kosher salt, 1 tablespoon pure vanilla essence, 2 cups coarsely chopped pecans, 1 (9-inch) unbaked OR frozen deep-dish pie crust

Instructions

  1. Preheat the oven to 350°F. In a small saucepan, melt the butter and chocolate over medium-low heat, stirring constantly, until the chocolate is completely melted. Remove the pan from the heat and let it aside to cool slightly. Using a large mixing basin, smooth out the corn syrup mixture along with the eggs, brown sugar, cocoa powder, salt, and vanilla. Mix in the melted chocolate and pecans until everything is well-combined. Fill the pie crust with the ingredients. Bake for 60 to 70 minutes on the middle rack of the oven. Allow for at least 2 hours of cooling time on a wire rack before serving.

Notes:

If you are using a frozen pie crust that has been made ahead of time, set a cookie sheet in the oven and preheat the oven as recommended. Pour the contents into the frozen crust and bake on a baking sheet that has been prepared. When the middle of the pie hits 200°F, it is done. When the pie is finished, lightly tap the middle surface with a fork; it should bounce back. If the edges of the pie dough are becoming too brown, cover them with aluminum foil.

Nutrition Information:

50542.7 g263.3 mg30.6 g57.7 g6 g86.6 mg50542.7 g263.3 mg30.6 g57.7 g6 g86.6 mg Cookies and cups, pie, pie recipe, pecan pie, chocolate pecan pie, simple pecan pie, best pecan pie, how to make pecan pie are some of the keywords to keep in mind.

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This decadent Chocolate Chip Pecan Pie recipe combines two types of rich chocolate with southern pecan pie to create a mouthwatering dessert. When it comes to memorable events, this is the ultimate dessert! To the top of the page

  • What Makes This Pie So Amazing
  • Ingredients
  • Preparation Instructions
  • Can you tell me how the pecans get to the top of the pile and if there’s a substitute for corn syrup? Suggestions for Entertaining
  • Recipes that are related
  • Recipe Card
  • Testimonials

Why This Pie is Amazing

You’ve undoubtedly eaten a slice of traditional pecan pie. and you’ve almost certainly had a piece of chocolate pie. But, have you ever combined the two flavors in a single mouthful? The final product is nothing short of spectacular. As a matter of fact, Chocolate Chip Pecan Pie is one of my most favorite desserts of all time. It’s difficult to describe the deep, dark, chocolaty flavor of pecan pie when paired with the sweet bite of pecan pie. You’re simply going to have to take my word for it on this one.

Perhaps you’d anticipate creating something this spectacular would be difficult, but it is shockingly simple.

The only drawback is that you have to wait until the pie has set before you can take your first mouthful!

Ingredients

There are just nine ingredients required for this delicious pie, and you most likely already have the majority of them in your pantry or refrigerator.

  • Pecan halves, a premade pie crust, semi-sweet chocolate chips, dark chocolate chips, brown sugar, eggs, light corn syrup, vanilla extract, salted butter are all ingredients in this recipe.

The recipe card includes a list of the ingredients and their quantities.

Instructions

Step 1: To prepare Chocolate Chip Pecan Pie, begin by spreading out a refrigerated pie dough sheet until it is large enough to fit over the edge of a 9-inch pie pan. It should be pressed onto the plate and the edges can be crimped if desired. 2- Spread the pecans on top of the unbaked pie shell. In order to make a more visually appealing pie, turn them right side up. Chocolate chips should be sprinkled on top of the pecans. 3- In a separate bowl, whisk together the eggs, brown sugar, light corn syrup, vanilla, and melted butter until well combined.

Pour the contents of the bowl over the pecans and chocolate in a pie dish and set aside.

How Do The Pecans Rise to the Top?

After baking, the nuts appear to float on top of the mixture and rise to the top of the cake. If you want to make the pie even more visually appealing, randomly arrange a few additional pecans upright on top of the mixture before baking it. Add a few additional chocolate chips and repeat the process. You will be delighted at the final product. Preheat the oven to 350 degrees and bake the pie for 50 minutes. Half way through baking, cover the pan with a tent of aluminum foil to prevent the crust from burning.

Allow the pie to cool for one hour on a pie rack. Depending on how well the centre sets after one hour, you may need to place it in the refrigerated for another 30 minutes. It will take some time for the chocolate to harden up, but once it does, you will have a flawless slice.

Is There a Substitute for Corn Syrup?

For those of you who are averse to the use of corn syrup in your recipes, here’s a terrific approach to create your own substitute.

Serving Ideas

If you want to go even farther with your indulgence, top this luscious pie with a dollop of vanilla bean ice cream. Alternatively, whisk heavy cream into a little dollop for the perfect finishing touch. Check out my Traditional Pecan Pie recipe if you’re searching for a typical southern pecan pie that doesn’t contain any chocolate. If you enjoy this recipe, you should try some of my other delectable chocolate treats.

  • Chocolate Brioche Bread Pudding, Chocolate Coconut Cream Pie, Peanut Butter Chocolate Cake, Beryl’s Chocolate Sheet Cake, and Chocolate Covered Cherry Bark are just a few of the desserts you’ll find on this list.

Recipe Card

Chocolate Chip Pecan Pie combines two varieties of creamy chocolate with southern pecan pie in this wonderful recipe for Chocolate Chip Pecan Pie. When it comes to memorable events, this is the ultimate dessert!

  • 1unbaked refrigerated pie crust
  • 2cupsspecan halves (plus a few extra for the top of the pie)
  • 13cups semi-sweet chocolate chips
  • 13cups dark chocolate chips (plus a few extra for the top of the pie)
  • 3eggs
  • 1cuplight brown sugar
  • 1cuplight corn syrup
  • 1 tsp. vanilla
  • 3 Tbsp. salted butter, melted
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chips (plus
  1. Preheat the oven to 350 degrees Fahrenheit. The pie dough should be rolled out to fit a 9″ deep dish pie pan using a rolling pin. Make a press-in into the plate and crimp the edges if you want
  2. Toss the pecans into the unbaked pie crust shell and set aside. Make sure they are turned right side up, since this will result in a more attractive pie. Sprinkle chocolate chips on top of the pecans to finish the look. In a separate dish, whisk together the eggs, brown sugar, light corn syrup, vanilla, and melted butter until well combined. Whisk until everything is well-combined. Fill the pie dish halfway with pecans and chocolate and pour the contents of the bowl on top. Several more pecans should be used to sprinkle on top of the filling once it has risen to the surface. Repeat the process with the remaining chocolate chips. Bake the pie for 50 minutes at 350 degrees Fahrenheit. Before serving, let the pie to cool for one hour on a pie rack. After one hour, it is possible that you will need to place the dish in the refrigerator for 30 minutes to assist the middle set.

Notes

During the second half of baking, cover the pie with a loose layer of aluminum foil to prevent the crust from burning.

  • Preparation time is 15 minutes
  • Cooking time is 50 minutes. Category:Desserts
  • Method: Whip by hand
  • Cuisine: Southern
  • Preparation:
See also:  English Dessert Pie Whose Name Is A Combination Of Fruit And A Confection

Thanksgiving recipes, sweets, chocolate chip pecan pie, chocolate pie, pecan pie, chocolate chip pecan pie, chocolate pie, pecan pie It is better to share than to receive! If you enjoy my recipes, please pass them along to your friends!

Chocolate Chip Pecan Pie

Chocolate Chip Pecan Pie is a rich chocolate and caramel pie that is topped with pecans and baked to perfection. Pecan Pie with Chocolate Chips is a delectable variation on the classic pecan pie. This pecan pie is stuffed with semi-sweet chocolate chips, which melt while baking and combine to make a delicious chocolate filling. Using a store-bought pie crust, this chocolate pecan pie dish comes together in a little more than an hour from start to finish. The printable recipe card, which includes a complete list of ingredients and instructions, may be found at the bottom of this article.

  1. Using a store-bought pie crust, I started by putting it into a 9-inch pie pan and baking it.
  2. I put three big eggs into the mixing basin.
  3. I returned the bowl to the stove and added some melted butter, vanilla essence, and salt, stirring thoroughly.
  4. All of the components were well mixed together by myself.
  5. My pie went into the oven and cooked for about 30 minutes, or until it was well browned and set in the centre.
  6. When the pie was still somewhat warm but not hot, I cut it and placed it on a plate to be served.
  7. If you’re searching for a sumptuous pie dish that’s suitable for a holiday dinner, you must try this Chocolate Chip Pecan Pie recipe!

Here are some more easy pie recipes that you’ll enjoy. AT THE END OF THIS PAGE, YOU WILL FIND A PRINTABLE VERSION OF THE RECIPE. You’ll need the following ingredients to make this Chocolate Chip Pecan Pie:

  • Pie dough (9-inch store-bought pie crust or handmade pie crust if you like)
  • 1 cup light corn syrup
  • 2/3 cup light brown sugar
  • 3 big eggs
  • Salt and pepper to taste 1/2 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract

How to Make Chocolate Chip Pecan Pie (with Chocolate Chips):

  1. Preheat the oven to 350 degrees Fahrenheit. Place the pie crust in a 9-inch pie pan and press down firmly. In a large mixing bowl, combine the corn syrup and brown sugar
  2. Toss the eggs into the mixing basin
  3. Combine all of the ingredients in a large mixing bowl until the eggs are thoroughly beaten
  4. To the mixing bowl, add the melted butter, vanilla essence, and salt
  5. Mix well. Make a thorough stir. Toss in the pecan halves and chocolate chips to the mixing basin
  6. Mix well. Stir well once more. Fill the pie crust with the ingredients
  7. Set aside. Position pie in oven and bake for 30 minutes, or until pastry has a good golden crust and the filling has set in the center of the pie. 55 minutes
  8. 50 – 55 minutes Allow the pie to cool after it has been removed from the oven. Serve and take pleasure in it

To follow me on Pinterest, please visit this page. Preparation time: 10 minutes Preparation time: 55 minutes Time allotted: 1 hour and 5 minutes

Ingredients

  • Pie dough (9-inch store-bought pie crust or handmade pie crust if you like)
  • 1 cup light corn syrup
  • 2/3 cup light brown sugar
  • 3 big eggs
  • Salt and pepper to taste 1/2 teaspoon salt
  • 1 1/2 cups pecan halves
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup melted butter
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Place the pie crust in a 9-inch pie pan and press down firmly. In a large mixing bowl, combine the corn syrup and brown sugar
  2. Toss the eggs into the mixing basin
  3. Combine all of the ingredients in a large mixing bowl until the eggs are thoroughly beaten
  4. To the mixing bowl, add the melted butter, vanilla essence, and salt
  5. Mix well. Make a thorough stir. Toss in the pecan halves and chocolate chips to the mixing basin
  6. Mix well. Stir well once more. Fill the pie crust with the ingredients
  7. Set aside. Position pie in oven and bake for 30 minutes, or until pastry has a good golden crust and the filling has set in the center of the pie. 50-55 minutes
  8. 50-55 minutes Allow the pie to cool after it has been removed from the oven. Serve and take pleasure in it

Nutrition Information:

1Serving Size (in grams): Calories:595 34 g of total fat 11 g of saturated fat 0 g of Trans Fat Fat (unsaturated): 21g Cholesterol:85mg Sodium:341mg Carbohydrates:75g Fiber:4g Sugar:61g Protein:6g This post includes affiliate links for your convenience. Please see our disclaimer for more information. Because I am an Amazon Associate, I receive money when people make eligible purchases.

Chocolate Pecan Pie with Bourbon Recipe

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Directions

  • Step 1: In a food processor, pulse the flour, sugar, and salt together until combined. Pulse the mixture until it resembles coarse grain, then remove from the processor. Transfer to a mixing basin and whisk in the cold water until well combined. On a lightly floured surface, knead the dough for 2 or 3 minutes before patting it into a disk. Wrap the dish in plastic wrap and place it in the refrigerator for at least 30 minutes. ad copy
  • Step 2: stretch out the dough to a 12-inch circular on a lightly floured surface Fill a 9-inch glass pie pan halfway with the dough. Trim the overhang to 1/2 inch in length, fold the edge under itself, and crimp it in a beautiful fashion. Refrigerate until the mixture is solid. Heat the oven to 375 degrees Fahrenheit in Step 3. Toast the pecans for approximately 8 minutes, or until they are aromatic, on a rimmed baking sheet
  • Finely chop the nuts. Stir until well combined in a large mixing bowl. Add the brown sugar, corn syrup, vanilla extract, melted butter, bourbon, and salt and continue to whisk until well combined. 4th Step: Spoon the filling into the pie shell, making sure the pecans and chocolate chips are properly distributed. In a preheated oven on the lowest shelf, bake for approximately 55 minutes, or until the middle of the pie is set. If the crust is browning too rapidly around the edges, tent it with aluminum foil halfway through the baking time. After transferring the pie to a cooling rack, let it to cool for at least one hour before serving.

Make Ahead

The pie may be kept at room temperature for up to 1 day without getting soggy. Reheat for 15 minutes at 325 degrees.

Chocolate Pecan Pie Recipe

Thanksgiving and Christmas are two holidays in which we make this simple Chocolate Pecan Pie every year. This luscious dessert is created with premade pie crust and only a few ingredients, making it a foolproof dish to make! I’ve never been a big fan of pies in general. Our mother often cooked brownies or other desserts for Thanksgiving because none of us girls were particularly fond of pumpkin pie. I’m not sure if it’s the crust, or if it’s simply because I prefer cakes, cookies, and brownies more, but something happened at a party a few weeks ago that changed everything.

Despite my reservations, I decided to try some and found myself halfway through a third piece before I realized it.

The next day, I returned home and cooked some more since it was so amazing.

It is absolutely impossible to resist.

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How to make Easy Chocolate Pecan Pie:

For this recipe, I like to use a refrigerated pie crust or pie crust dough that has already been prepared. In the event that you have a favorite homemade pie crust recipe, you may absolutely utilize it for this dish. Remember that this recipe will produce one 9-inch pie; thus, make sure you have enough pie crust! Prepare your pie crust by pressing it into your pie pan if you are using dough, and then prepare your oven to 375 degrees F while you are doing so. All of the ingredients for the Chocolate Pecan Pie may be combined together in a big mixing bowl at the same time.

  • I used a whisk to combine the eggs, sugar, salt, butter, corn syrup, pecans, and semisweet chocolate chips in a large mixing bowl.
  • Place the pie in the oven for 40-50 minutes, depending on how large it is.
  • It is okay if the middle of the pie has a slight wobble to it at this point since it will continue to set up while cooling.
  • I like to let mine cool for a few minutes before serving it with whipped cream, but you can do whatever you like with this step.
  • In this book, we’ve streamlined over 100 of our best restaurant recipes so that you can prepare them straight at home.
  • The recipe’s directions are straightforward and straightforward to follow, and it does not call for any unusual ingredients.
  • We’ve got you covered for everything from beverages to dessert and everything in between and beyond.

We are very thrilled to be able to share these recipes with you. Order your copy of the book now! Things Belonging to the Six Sisters COOKING WITH A COPYCAT ATTITUDE—– To place an order, please click here.

Other delicious, easy homemade pie recipes:

  • Turtle Pumpkin Pie, The Best Dutch Apple Pie, Apple Cinnamon Roll Pie, Easy Banana Cream Pie, Cookie Grasshopper Pie, and Simple Pumpkin Pie are just a few of the recipes you’ll find here.

Chocolate Pecan Pie Recipe

  • Made using frozen pie crust and only a few simple ingredients, this luscious chocolate pecan pie is completely foolproof to create. Preparation time: 15 minutes Cooking Time: 50 minutes Time allotted: 1hr5mins
  • Unbaked pie crust (about 19 inches in diameter)
  • 3 eggs
  • 2/3 cup sugar
  • 1/12 teaspoon salt
  • 13 cup melted butter
  • 1 cup light corn syrup
  • 2 cups pecan halves
  • 2 cups semisweet chocolate chips
  • Preheat the oven to 375 degrees Fahrenheit. Combine the eggs, sugar, salt, butter, corn syrup, pecan halves, and chocolate chips in a large mixing bowl until thoroughly blended. Pour into the pie crust that has been made. Depending on how firm the center is when you insert a toothpick, it might take 40-50 minutes.

For this recipe, I like to use a refrigerated pie crust or pie crust dough that has already been prepared. In the event that you have a favorite homemade pie crust recipe, you may absolutely utilize it for this dish. The following are the nutritional values: 658kcal, 71g carbohydrate, 7g protein, 41 g fat, of which 15 g saturated fat, 6 g polyunsaturated fat, 17 g monounsaturated fat, 1 g trans fat, 68 mg cholesterol, 296 mg sodium, 325 mg potassium, 5 g fiber, 54 g sugar, 290IU vitamin A, 1 mg vitamin C, 54 mg calcium, 4 mg iron

Recipe Details

Course:DessertCuisine:American Make sure you don’t miss out on another dish! Follow Six Sisters’ Stuff on social media platforms such as Instagram, Facebook, Pinterest, and YouTube.

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Chocolate Takes Classic Pecan Pie to the Next Level

Will Dickey is an American football player who plays in the National Football League (NFL). When it comes to arguing the greatest Thanksgiving desserts, the classic pecan pie is frequently (and possibly unjustly) attacked for being too sugary. What is the solution? Chocolate. The addition of cocoa powder and dark chocolate chips to this recipe provides a lovely, warm bitterness that balances out the sweetness of the corn syrup, sugar, and maple syrup. Sprinkle some flaky sea salt on top of the dish for an elegant and somewhat salty finish.

  1. Pecan pie devotees will drool over the pie’s rich, gooey filling, which is made somewhat fudgier by the addition of chocolate (and even more tempting).
  2. The pie is under-baked if, after baking and cooling, the filling is liquid and a slice does not keep its form when cut into it.
  3. (As the filling cools, it will become more set.) Is it necessary to keep chocolate pecan pie refrigerated?
  4. It may be stored for three to four days after it has been cooked and chilled.
  5. Yes.
  6. Prepare ahead of time by forming and freezing your pie crust (ideally made entirely of butter) the day before you intend to bake it.
  1. The oven should be preheated to 400°F. Roll out the piecrust onto a lightly floured board and cut out a 13-inch circle. Transfer to a 9-inch pie plate with a deep dish. Tuck the edges under and crimp them as required to complete the look. Freeze for 20 minutes at a time. With a fork, prick the bottom of the crust 8-10 times all over the surface. Line the frozen piecrust with parchment paper and fill with pie weights to prevent it from rising during baking. Place the pan on a baking sheet with a rim. Bake for 12 minutes, or until the edges of the crust are crisp and golden brown. Carefully remove the paper with weights from the container. Bake for another 3-5 minutes, or until the bottom of the crust is completely dry and the sides are just beginning to turn light brown. Allow for a brief cooling period. Reduce the oven temperature to 350 degrees Fahrenheit and whisk together the sugars, cocoa powder, and salt in a large mixing basin. Combine the corn syrup, maple syrup, butter, eggs, and vanilla extract in a mixing bowl. Whisk until everything is well-combined. Combine the pecans and chocolate chips in a separate bowl. Pour the contents into the piecrust that has been half cooked. If desired, add a few additional chocolate chips to the top of the dish. Depending on how puffy the filling is and whether the middle of the pan wobbles slightly when the pan is gently shook, bake for 55-65 minutes. Remove from the oven and allow to cool fully on a wire rack. A sprinkling of sea salt can be added towards the end if desired.

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