Hmmm recipe?!
Answers: Hello out there and Happy Holidays...I was wondering about a Chocolate Pecan Pie Recipe....has anyone tried this and if so would you have a good recipe?
INGREDIENTS:
For the crust:
3 cups all-purpose flour
1/8 teaspoon kosher salt
8 tablespoons cold unsalted butter (1 stick)
2 large egg yolks
About 4 tablespoons ice water
For the filling:
1 cup pecan halves, lightly toasted
3/4 cup semisweet chocolate chips
3 large eggs plus 2 large egg yolks, lightly beaten
1 cup dark corn syrup
1 cup granulated sugar
2 tablespoons unsalted butter (1/4 stick), melted
2 tablespoons Kentucky bourbon
1 teaspoon vanilla extract
For the vanilla whipped cream (optional):
1 pint cold heavy cream
For the crust:
1. Combine flour, salt, and butter in a medium bowl. Using a pastry blender or your fingers, cut butter into flour until mixture resembles fine cornmeal, about 5 minutes.
2. Mix egg yolks with 2 tablespoons of the ice water until evenly combined. Add to flour mixture a little at a time, stirring in until dough can be formed into a ball. (Add additional ice water if necessary, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
3. Lightly flour a work surface and roll out dough into a round that is roughly 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with dough, trimming excess flush to the edge of the pie plate.
For the filling:
4. Heat the oven to 350°F and arrange the rack in the middle.
5. Scatter pecans and chocolate chips evenly over bottom of pie crust. Stir together eggs, corn syrup, sugar, butter, bourbon, and vanilla extract until well blended, then pour into crust.
6. Bake until a knife inserted halfway between the center and the edge comes out clean, about 50 to 55 minutes. Remove pie from oven and place on a rack to cool. Serve pie warm or at room temperature with generous dollops of vanilla whipped cream (optional).
For the vanilla whipped cream (optional):
7. Combine heavy cream and vanilla extract in a large bowl. Whisk until soft peaks form (cream will just hold to the whisk), being careful not to overwhip.
I hope you like this recipie, it really is scrumptious.
Good luck and Happy Holidays to you too.
Chocolate Pecan Pie
4 ounces semisweet chocolate
2 tablespoons margarine, melted
3 eggs
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen
Preheat oven to 350 degrees.
In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans.
Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean.
Cool pie on wire rack to room temperature before cutting.
Enjoy =]
This is the best I have found....
ACTIVE TIME: 45 MIN
TOTAL TIME: 4 HRS
MAKES ONE 9-INCH PIE
Dark chocolate gives this classic dish a deep flavor and fudgy texture.
ingredients
PIE DOUGH
2 cups all-purpose flour, plus more for rolling
1 teaspoon sugar
1/2 teaspoon kosher salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
FILLING
1 1/2 cups pecan halves
4 tablespoons unsalted butter
6 ounces bittersweet chocolate, broken into pieces
1/2 cup light brown sugar
3 large eggs, lightly beaten
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
Pinch of kosher salt
Unsweetened whipped cream
directions
MAKE THE DOUGH: In a food processor, combine the 2 cups of flour with the sugar and salt; process to mix. Add the butter to the dry ingredients and process until the largest pieces of butter are the size of peas. With the machine on, slowly pour in the ice water and process just until it's incorporated. Transfer the dough to a bowl and knead a few times. Pat the dough into a 1-inch-thick disk and wrap in plastic. Refrigerate the dough until firm, at least 1 hour or overnight.
Let the dough soften slightly. On a floured work surface, roll out the dough to a round, about 1/8 inch thick. Roll the dough onto the rolling pin and unroll it over a 9-inch glass pie plate. Press the dough into the pie plate, being careful not to stretch it. Using scissors, trim the overhang to 1 1/2 inches. Fold the dough under itself and crimp decoratively. Refrigerate the pie shell until firm, at least 30 minutes.
Preheat the oven to 375°. Prick the chilled pie shell all over with the tines of a fork. Line the shell with foil and fill with dried beans or pie weights. Fold the foil over the weights so the side of the pie shell is exposed. Bake the shell for 25 minutes, or until the side and rim are golden. Carefully remove the foil and continue baking the shell until the bottom is beginning to brown, about 15 minutes longer. Reduce the oven temperature to 350°.
MAKE THE FILLING: Spread the pecans on a baking sheet and bake for 5 minutes, stirring once. Transfer the pecans to a plate. In a small microwave-safe glass bowl, melt the butter with the chocolate in a microwave oven. Stir until blended and smooth. Scrape the chocolate mixture into a medium bowl and add the brown sugar. Stir in the eggs, corn syrup, vanilla and kosher salt, then stir in the pecans.
Pour the filling into the pie shell and bake for 45 to 50 minutes, or until set in the center. Let the pie cool completely. Serve with whipped cream.
MAKE AHEAD The pecan pie can be refrigerated overnight. Serve cold or bring to room temperature.
havent tried it but it sounds good
4 ounces semisweet chocolate
2 tablespoons margarine, melted
3 eggs
1/3 cup sugar
1 cup corn syrup (light or dark)
1 teaspoon vanilla extract
1 1/4 cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen
Preheat oven to 350 degrees.
In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans.
Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean.
Cool pie on wire rack to room temperature before cutting.
http://www.foodnetwork.com/food/recipes/...
I have had the pie but it seemed to much - I like the tart better:
Crust:
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
2 to 3 tablespoons ice water
Filling:
2 cups heavy (whipping) cream
3 1/2 ounces bittersweet or semisweet chocolate, finely chopped
1/2 teaspoon pure vanilla extract
2 1/4 cups sugar
3/4 cup water
1 1/2 tablespoons light corn syrup
1 1/4 cups toasted pecan halves, plus 8 toasted pecan halves for garnish
Serves 10 to 12
Bon Appetite!