Best 15 Chocolate Pecan Pie W Homemade Whipped Cream Recipes

CHOCOLATE PECAN PIE

Steps:

• In a bowl, beat eggs. Gradually add sugar and beat until smooth. Stir in flour, salt and butter. Fold in chips, nuts and vanilla. Pour into the pie shell. , Bake at 350° for 40 minutes or until set and golden brown. Chill for at least 4 hours. Serve with whipped cream.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350°F.
• Mix eggs, sugar, corn syrup, chocolate, butter and vanilla in a large bowl using a spoon. Stir in pecans.
• Pour into pie crust.
• Bake on center rack of oven for 50 to 60 minutes, or until pie appears barely set. (See tips for doneness below.)
• Cool for 2 hours before serving.

CHOCOLATE PECAN PIE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
• Bake until set, 40 to 50 minutes. Cool.

CHOCOLATE PECAN PIE

Steps:

• In a large bowl, stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended.
• Stir in pecans.
• Pour into pastry shell.
• Bake at 350°F for 50 - 60 minutes or until knife inserted halfway between the edge and centre comes out clean.
• Cool on wire rack.

PECAN PIE WITH CHOCOLATE-CINNAMON WHIPPED CREAM

Steps:

• Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the whipped cream in small batches. Cut pie, top with cream and serve immediately.

TONY'S CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in a small saucepan. While butter is melting, add beaten eggs to a medium sized bowl. Stir in brown sugar, flour, vanilla extract, corn syrup and bourbon until combined. Add butter when just melted.
• Mix in the pecans and chocolate morsels. Mix all together. Pour mixture into pie shell.
• Place on a sheet tray and bake for 50 to 60 minutes.
• When ready to serve top with a dollop of Whipped Cream.
• Pour heavy cream into a bowl and whip with an electric mixer for a few minutes, until it becomes thick. Add confectioners' sugar and beat until soft peaks form, about 2 minutes. Fold in vanilla extract.

CHOCOLATE PECAN PIE

Steps:

• Butter an 8" pie tin with the softened butter and press in the chopped nuts.
• Combine the syrup, eggs, salt and vanilla and beat well. Melt the chocolate bits over hot water and add them slowly to the syrup mixture, stirring constantly. Pour into the pie shell and sprinkle with coarsely broken pecans. Bake in a 350°F. oven for 25-30 minutes. Serve with vanilla-flavored whipped cream.

CHOCOLATE PECAN PIE

Steps:

• Heat oven to 375°F.
• In medium bowl, mix flour and 1/4 teaspoon salt. Cut in shortening, using pastry blender or crisscrossing knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9x1 1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, beat sugar, butter, corn syrup, bourbon, 1/2 teaspoon salt and the eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover edge with 2- to 3-inch strip of foil to prevent excess browning; remove foil during last 15 minutes of baking.
• Bake pie 40 to 50 minutes or until set. Cool 30 minutes. Refrigerate about 2 hours until chilled.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 375 degrees F.
• Mix together eggs, sugar, salt, butter, corn syrup, pecan halves and chocolate chips until well combined.
• Pour into prepared pie crust.
• Bake for 40-50 minutes, or until center is set and crust is golden brown.

CHOCOLATE PECAN PIE V

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a double boiler melt chocolate and butter or margarine.
• Combine sugar and corn syrup in a medium saucepan. Bring to a rapid boil and allow mixture to boil 2 minutes. Add chocolate mixture, stirring well.
• Place eggs in a medium bowl. While whisking constantly, pour chocolate mixture over eggs. Whisk in vanilla extract, then stir in pecans. Pour mixture into pie shell.
• Bake in preheated oven for 45 to 50 minutes. Cool before serving. Top each slice with a spoonful of whipped topping.

PECAN CHOCOLATE PIE

Steps:

• In a large bowl, combine the sugar, flour and eggs. Add the butter; mix well. Fold in chocolate chips and pecans. Pour into pastry shell. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges begin to crack. Cool on a wire rack. Garnish with whipped cream and miniature chips. Store in the refrigerator.

CHOCOLATE PECAN PIE

Steps:

• Preheat oven to 325 degrees.
• In a medium bowl, beat eggs slightly. Blend in sugar, flour, butter, and vanilla. Stir in pecans and chocolate chips. Pour into prepared pie crust.
• Bake in oven for 50 minutes or until lightly golden brown and firm on top. Cool on a wire rack and serve at room temperature.
• If desired, can garnish with whipped cream, pecans, and a few chocolate chips.

CHOCOLATE PECAN PIE

Steps:

• Place sheet of foil in bottom and up sides of pie crust. Weight with uncooked beans and bake at 450 degrees for 12 minutes; reduce heat to 400 degrees; remove foil and beans and continue baking 3 minutes longer.
• Melt chocolate and butter in top of double boiler over moderate heat until melted. Remove from heat and stir to blend. Set aside to cool.
• Beat eggs in bowl of electric mixer. Add sugar and syrup just to mix. Add vanilla, rum and melted chocolate. Add pecans and mix.
• Pour into partially baked crust and bake 40 to 50 minutes at 350 degrees. Top should feel soft to the touch and middle should shimmy; as filling cools it will firm up. If top begins to brown too much, cover lightly with sheet of foil. After removing from oven, place on rack to cool. Serve warm, or refrigerate and serve cold with whipped cream.

CHOCOLATE PECAN PIE WITH CHOCOLATE CRUST

Steps:

• Combine sugar and corn syrup in a saucepan over medium heat. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally. Cool completely, about 45 minutes. Let thicken.
• In the top of a double boiler, combine 2 ounces chocolate and butter over medium-low heat; cook until melted. Set aside to cool.
• Heat oven to 400 degrees. On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8 inch thick. Place dough in pan, and crimp edges. Chill 15 minutes.
• In a large bowl, beat eggs until foamy. Add chocolate and corn-syrup mixtures to eggs, and combine. Stir in vanilla and pecan halves.
• Pour filling into crust. Bake 20 minutes. Lower oven to 350 degrees and bake until filling has set, about 20 minutes. Sprinkle with remaining 2 ounces chocolate; bake 5 minutes more. Cool on a wire rack, 1 1/4 hours. Garnish with lavender, if using, and serve with whipped cream or creme fraiche.

CHOCOLATE PECAN PIE

Steps:

• Make the dough for the Flaky Cream Cheese Pie Crust . Roll, shape, and prebake it as follows:
• Roll the Dough
• Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll. Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 12-inch circle, for a 9 1/2-inch tart pan, or 12 1/2 inches for a 10-inch tart pan.
• Shape the Dough
• Use an expandable flan ring or a cardbard template and a sharp knife as a guide to cut the circle. Transfer the dough to the pan by rolling it around the rolling pin, by slipping your hands underneath it, palm sides down, and lifting it into the pan, or by folding it into quarters. Press the dough against the fluted sides of the pan. Turn down the edge about 1/4 inch so that it extends about 1/8 inch above the top of the pan. Using the back edge of a knife blade held on an angle, make decorative marks all around. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
• Blind Bake the Dough
• Preheat the oven to 425°F. at least 20 minutes before baking. Set an oven rack at the lowest level. Line the dough with parchment, pleating it as necessary to fit the pan, or use a large cup-shaped coffee filter. Fill with rice or dried beans, making sure they are pushed up well against the sides of the liner. Place it in the oven and bake for 20 minutes. Lift out the parchment with the rice or beans and prick the bottom of the tart shell all over with the tines of a fork; if using a sticky or runny filling, prick only halfway through the dough. Return it to the oven for 7 to 10 minutes more or until pale golden brown (5 minutes for a partially prebaked crust). Check after 3 minutes and prick again if the upper layer of dough bubbles up.
• Preheat the oven to 350°F. at least 15 minutes before baking.
• Arrange the pecans, top sides up, in the bottom of the baked crust.
• In a medium nonreactive saucepan, combine the cocoa, egg yolks, syrup, brown sugar, butter, cream, and salt. Cook over moderately low heat, stirring constantly with a wooden spoon and without letting the mixture boil, until it is smooth and uniform in color and hot to the touch (115° to 120°F. on a candy thermometer), about 5 minutes. Pour the mixture into a small bowl and stir in the vanilla.
• Slowly pour the filling over the nuts, coating the upper surface.
• Place a foil ring on top of the crust to prevent overbrowning and bake for 20 to 25 minutes or until the filling is puffed but still soft enough to shimmy like jelly when moved. Allow the pie to cool completely on a rack about 45 minutes before unmolding it from the pan. Serve with crème fraîche or whipped cream, if desired.
• Store
• Room temperature, up to 1 week.
• Pointers for Success
• Be sure to check the pie toward the end of the baking time to prevent over-baking and drying the filling.
• Understanding
• The filling is brought to a lower temperature than for the nonchocolate version because the acidity of the cocoa would cause coagulation of the egg yolks at a higher temperature. Straining is difficult because of the thickening quality of the cocoa and unnecessary in any case, as the cocoa masks any slight graininess from the eggs.