Make the coconut-Pecan Filling: Whisk together brown sugar, corn syrup, ¼ cup melted butter, 2 eggs, and 1 teaspoon vanilla until blended. Preparing the pie for baking. —Sarah Varner, Santa Rita, Guam This is my version of my great-grandmother's original pecan pie recipe. Bake for 10 minutes, and lower the temperature to 350F, and bake for an additional 25 minutes or until set. Line 9-inch deep-dish pie plate with pie crust. Pour into unbaked pie shell. Directions. Put the brown sugar, granulated sugar, flour, eggs, melted butter, milk, vanilla, salt, chopped pecans, and mini semi-sweet chocolate chips into a bowl. Directions. In a medium bowl, combine the eggs, corn syrup, sugar, chocolate, butter and vanilla, blending well. Powerful 500 watt motor - enjoy true power and mixing performance for all your daily baking needs. Really a sliver is all you need because it is an incredibly sweet and rich dessert. Pour into pie shell. Next, the filling is combined with melted semi-sweet chocolate chips for an even more decadent dessert than the original. Chocolate Pecan Pie is extra rich, full of pecans and chocolate, and surprisingly easy to make. This post may contain affiliate links. Next, pour the pecan pie mixture into the pie crust, and place it on a heavy-duty cookie sheet. Set aside to cool. You can easily make this pie without the bourbon by using 3 tablespoons of melted butter in its place. This easy chocolate pecan pie recipe is a classic pecan pie with Karo® syrup, but it's also full of chocolate! Wrap aluminum foil around edge to prevent burning of the edge crust. This recipe would be a great addition to a dessert buffet or a nice dessert to share with your loved ones. Stir until smooth. 1. It’s a classic pecan pie recipe made even more delicious with melted chocolate, which turns the filling into a rich pudding-like texture loaded with pecans! Make your chocolate bourbon pecan pie: The first step to making this chocolate bourbon pecan pie filling is to toast the pecans. Now regular ganaches are usually just cream and chocolate. Garnish with lavender, if using, and serve with whipped cream or creme fraiche. Pour chocolate mixture into unbaked pie shell. Beginning at the outer edges of the partially baked chocolate filling, carefully spoon coconut-pecan filling over chocolate filling, and immediately return pie to oven. Stir in the pecans. Add pecans and mix. Bake for 50 to 60 minutes or knife inserted halfway between center and edge comes out clean. Line a 9-inch pie plate with a pie crust, and flute the edges, and set aside. Add the melted butter to the bowl along with the lemon juice and salt flakes. 2. A chocolate lover’s pie, with a thanksgiving twist. This recipe is refined sugar-free, Paleo friendly and rivals the processed pecan pie version we all grew up eating. This pie is very similar to chocolate chip pie, but you melt the chocolate to give it the fudgy texture. Add vanilla, rum and melted chocolate. Everyone but the self proclaimed pecan hater in the family gobbled it right up! Add the butter and pulse until the mixture resembles coarse meal. Bake at 375 degrees for 50 minutes, then check for firmness. The first time I made this healthy chocolate pecan pie, I used Mori Nu firm silken tofu, which added incredible creaminess and depth–not to mention added protein! Stir together sugar and cocoa in medium bowl. Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Preheat oven to 425°F. Image by Paula Deen via YouTube. The pecan pie filling is so gooey and rich with melted chocolate and toasted pecans, and the vegan pie crust is just perfectly flaky! Meanwhile, microwave chocolate chips and milk in a medium microwavable bowl on high for 1 to 1 1/2 minutes. Stir in pecans and chocolate chips. 4 Attachments included - flat beater, dough hook, wire whisk and pouring shield 6 Speed selection- great for beating, kneading, fast whipping, and pulsing 4.5 … Made with a gluten-free almond flour shortbread crust that is light and buttery. German Chocolate Pecan Pie. Cool on wire rack. This twist on a classic pecan pie recipe adds semi-sweet chocolate and some cocoa to the batter. The result is a rich and buttery pie with great chocolate pecan flavor. Heat oven to 350°F. Add eggs, corn syrup, butter and vanilla; stir until well blended. In a bowl, combine the eggs, sugar, golden syrup, bourbon and vanilla and whisk until smooth. Southerners often add a splash of bourbon or rum to the filling which enhances the slightly bittersweet, almost caramel-like flavor of the pecans and also counteracts the sweetness of the pie. Stir in pecans and coconut. In all honesty it is more chocolate than pecan. You only need one bowl and a whisk to make this pie, and it'll be in the oven in under 10 minutes. Bake 7 minutes. Well it gets better when this delicious Chocolate Pecan Piecaken is drizzled with a creamy and rich chocolate ganache that is spiked with a little bit of Rodelle Vanilla. Cool chocolate mixture in the refrigerator for 15 minutes. To make it lighter, leave out the chocolate. Adding chocolate to it just brings it to an all-new level so I could not pass on this chocolate pecan pie. Stir the chocolate until smooth, pour into the tart shell and spread to evenly cover the base. My EASY Chocolate Pecan Pie Recipe is a game changer! Transfer melted chocolate to a small piping bag or a ziplock plastic bag with 1 small corner snipped off, and drizzle chocolate over cooled tassies. Part pecan pie, part brownies and most similar to chocolate chess pie, this dessert features an all-butter pie crust, has a brown butter gooey chocolatey bottom and is topped with a fluffy chocolate marshmallow like meringue. This chocolate pecan pie is entirely dairy free, egg free, soy free, and can be easily made gluten free and/or Paleo if needed! Chocolate pecan pie is a wonderful dessert to make ahead of time. Once cool pour sugar mixture with pecan halves over chocolate mixture. Yes you guys, a little bit of vanilla added in just for a little pop of flavor. This Chocolate Pecan Pie is so delicious! Chocolate Pumpkin Pecan Pie It tastes like a gooey brownie inside. The toasted pecans in this Chocolate Pecan Pie offer the perfect crunch, with the perfect balance of flavour and natural pecan flavours shining through. This Chocolate Pecan Pie is a delicious twist on the old-fashioned classic pecan pie with more flavor, not as sweet, with a hint of maple and a rich chocolate taste. If you love classic pecan pie, but also are a chocoholic when it comes to dessert, this recipe is right up your alley.First, cocoa powder is incorporated into the base to create a gorgeous chocolate-infused crust. CHOCOLATE PECAN PIE. It is an irresistible sweet indulgence that I justify because I take ‘just a sliver’. Pecan pie is one of those “only once per year” treats. In a food processor, pulse the flour with the sugar and salt. Add butter and mix well. Remove crust from oven. Add the … Overall, this is an easy pie recipe to make, and I love pecan pie. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. A fudgy and rich, chocolate molten filling bakes underneath a chewy layer that could almost be passed as a crackly topped molten brownie. Melt chocolate and butter in top of double boiler over moderate heat until melted. Chocolate Pecan Pie has a soft and gooey filling that is rich with chocolate, pecans, sugar, corn syrup, butter, and eggs. Transfer to a bowl and stir in the ice water. Pour chocolate evenly over the crust. This chocolate pecan pie was a different story. The best secret of all? Beat eggs in a large bowl. How to Freeze Chocolate Pecan Pie. It is sinfully rich and delicious! This pie has a sweet chocolatey flavor with a blend of pecans for a nutty taste and texture. Simply bake the pie as directed, allow it to completely cool, then wrap tightly with plastic wrap or foil. If you love pecan pie, don’t forget to check out my Classic Pecan Pie and my Pecan Pie … While this step might seem a little silly as the pie is going to be baked anyway, toasting the nuts adds a lot of depth and character to the pie. Remove from heat and stir to blend. Cool on a wire rack, 1 1/4 hours. Beat eggs in bowl of electric mixer. In a large bowl, beat the eggs, sugar, corn syrup and vanilla. Add sugar and syrup just to mix. 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