Salted Caramel-Chocolate Pecan Pie

A cross between a fudge pie and pecan pie, you can experiment with different looks by arranging the pecans however you like.

Ingredients:

Chocolate filling:

1 1/2 cups sugar

3/4 cup butter, melted

1/3 cup all-purpose flour

1/3 cup 100% cacao unsweetened cocoa

1 tablespoon light corn syrup

1 teaspoon vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 (9-inch) unbaked deep-dish piecrust shell

SALTED CARAMEL TOPPING:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

Directions:

1. Prepare Filling: Preheat oven to 350°. Stir together first 6 ingredients in a large bowl. Add eggs, stirring until well blended. Fold in chopped pecans. Pour mixture into pie shell.

2. Bake at 350° for 35 minutes. (Filling will be loose but will set as it cools.) Remove from oven to a wire rack.

3. Prepare Topping: Bring 3/4 cup sugar, 1 Tbsp. lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat. (Do not stir.) Boil, swirling occasionally after sugar begins to change color, 8 minutes or until dark amber. (Do not walk away from the pan, as the sugar could burn quickly once it begins to change color.) Remove from heat; add cream and 4 Tbsp. butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

4. Arrange pecan halves on pie. Top with warm caramel. Cool 15 minutes; sprinkle with sea salt.

Note: We tested with Hershey's 100% Cacao Special Dark Cocoa and Maldon Sea Salt Flakes.

Source: southernliving.com

Salted Caramel Pecan Pie

A little extra salt and brown sugar give this pecan pie a rich caramel flavor.

Ingredients:

1 

Pillsbury™ refrigerated pie crust, softened as directed on box

1 

cup packed brown sugar

1 

cup light corn syrup

5 

tablespoons butter, cut into pieces

1 

teaspoon vanilla

1/2 

teaspoon salt

3 

eggs

1 3/4 

cups chopped pecans

Directions:

• Heat oven to 350°F. Make pie crust as directed on box for One-Crust Filled Pie, using 9-inch glass pie plate.
• In 2-quart saucepan, heat brown sugar, corn syrup and butter to boiling over medium-high heat, stirring frequently. Remove from heat; stir in vanilla and salt. Cool 10 minutes. Beat in eggs with whisk until well combined. Stir in pecans. Pour mixture into pie crust.
• Bake 60 to 70 minutes or until set. Cool completely before cutting, at least 1 hour.

Source: tablespoon.com

Pumpkin Pecan Pie

Combine two classic favorites to make one delicious dessert. This recipe combines crunchy pecans and creamy pumpkin for a rich and flavorful treat.

Ingredients:

• 3 eggs, slightly beaten
• 1 15 ounce can pumpkin
• 3/4 cup sugar
• 1/2 cup dark-colored corn syrup
• 1 teaspoon vanilla
• 3/4 teaspoon ground cinnamon
• 1 unbaked 9-inch pie crust
• 1 cup chopped pecans
• Whipped cream (optional)

Directions:

1. Preheat oven to 350 degrees F. In a medium mixing bowl combine the eggs, pumpkin, sugar, corn syrup, vanilla, and cinnamon; mix well. Pour into the pie crust. Sprinkle with the pecans.

2. Bake for 50 to 55 minutes or until a knife inserted off center comes out clean. Cool on wire rack. Refrigerate within 2 hours; cover for longer storage. If desired, serve with whipped cream. 

 

Makes: 8 servings. 

Source: recipe.com

Southern Pecan Pie

For Thanksgiving or Christmas, this Southern-style dessert is expected on many tables. A couple tablespoons of bourbon add Southern cheer to the pecan pie recipes.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 1/4 cup finely chopped pecans
• 4 - 5 tablespoons cold water
• 3 eggs
• 1 cup corn syrup
• 2/3 cup sugar
• 1/3 cup margarine or butter, melted
• 1 tablespoon all-purpose flour
• 2 tablespoons bourbon whiskey
• 1 teaspoon vanilla
• 1 1/2 cups pecan halves
• Whipped cream

Directions:

1. For pastry, in a bowl stir together the 1-1/4 cups of flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.

2. On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.

3. For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.

4. Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.

5. Serve with whipped cream. Cover and chill to store. 

 

Makes: 8 servings.

 

Source: recipes.com

Double Chocolate Pecan Pie

Rich, chocolate pecan pie with a chocolate pie crust. Full of flavor from the browned butter, brown sugar, chocolate and toasted pecans.

Ingredients:

	Chocolate Crust:
1½ cups	All Purpose Flour
¼ cup	Unsweetened Cocoa Powder
2 Tbsp	Granulated Sugar
¼ tsp	Salt
8 Tbsp	Cold Unsalted Butter, cut into small pieces
4 Tbsp	Ice Water
	Filling:
2 Tbsp	Unsalted Butter
3	Large Eggs
1 cup	Dark Corn Syrup
½ cup	Brown Sugar
4 oz	Semi-sweet Chocolate Baking Bar, melted
1 tsp	Vanilla Extract
⅛ tsp	Salt
1½ cups	Pecan Halves, toasted (i toast mine in a 325 degree oven about 12 minutes

Directions:

In a large mixing bowl, sift together flour, cocoa powder, sugar and salt. Knead in butter, using fingertips, until well incorporated and mealy. Toss in the ice water, a tablespoon at a time, until dough is moist. Use your hands to gather the dough into a ball; shape into a disk. Wrap the dough in plastic wrap and chill for 30 minutes.

Roll dough out thinly, on a lightly floured surface, into a round that fits the size of the pie dish; transfer dough to pie dish and crimp edges. Chill in refrigerator for 20 minutes.

Heat oven to 325 degrees F.

Melt butter in a small saucepan over medium heat; cook and whisk until butter starts to foam and turn golden brown. Transfer browned butter to a large mixing bowl; whisk in eggs, corn syrup, brown sugar, melted chocolate, vanilla and salt until well combined. Stir in pecans. Pour mixture into unbaked pie shell.

Bake 50-55 minutes, or until pie filling just barely jiggles. Cool on a wire rack.

Source:  betterrecipes.com

Cranberry Pecan Pie

Ingredients:

• 6 tablespoons shortening
• 1-1/2 teaspoons buttermilk
• 2 tablespoons hot water
• 1 cup all-purpose flour
• 1/2 teaspoon salt
•
Filling:

• 3 eggs
• 1 cup corn syrup
• 2/3 cup sugar
• 1/4 cup butter, melted
• 1 teaspoon vanilla extract
• 2 cups fresh cranberries
• 1 cup chopped pecans

Directions:

• In a small bowl, cream shortening and buttermilk until smooth. Gradually add water, beating until light and fluffy. Beat in flour and salt. Wrap pastry in plastic wrap; refrigerate for 4 hours or overnight.
• Roll out pastry to fit a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the eggs, corn syrup, sugar, butter and vanilla until blended. Stir in cranberries and pecans. Pour into crust.
• Bake at 425° for 10 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until filling is almost set. Cool completely on a wire rack. Cover and refrigerate overnight before slicing. Yield: 6-8 servings.

Source: Itty Bitty Homestead

Pecan Pie

A refrigerated pie crust keeps the prep time for Pecan Pie under 5 minutes. Pair with Vanilla Ice Cream for the ultimate treat.

Ingredients:

• 1/2 (15-oz.) package refrigerated piecrusts
• 3 large eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 3 tablespoons butter, melted
• 1 cup dark corn syrup
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• Walter's Ultimate Vanilla Ice Cream (optional)
• Garnish: fresh mint sprigs

Directions:

1. 1. Fit piecrust into a 9-inch pieplate according to package directions. Fold edges under, and crimp.
2. 2. Whisk together eggs and next 5 ingredients until thoroughly blended. Stir in pecans. Pour mixture into piecrust.
3. 3. Bake at 350° on lower rack 40 minutes or until pie is set, shielding edges with aluminum foil after 15 minutes. Cool completely on a wire rack. Serve with Walter's Ultimate Vanilla Ice Cream, if desired. Garnish, if desired.

Walter Royal, The Angus Barn, Raleigh, North Carolina, Southern Living
NOVEMBER 2006

Chocolate Pecan Pie Bars

Ingredients:

For the crust:
 
• 2 cups all purpose flour
• 1/4 cup brown sugar
• 1/2 cup cold butter, cubed 
For the filling:
• 2 eggs
• 1/2 cup sugar
• 1/2 cup light corn syrup
• 1 teaspoon flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons butter, melted
• 1 full cup pecan halves
• 1 1/2 cups semi sweet chocolate chips

Directions:

1. Using a pastry blender, combine flour, brown sugar and cubed better until it resembles a cornmeal (this can also be done in a food processor.)
2. Press crust mixture into an ungreased 9x13 pan. Bake in a preheated 350 degree oven for 10 minutes.
3. While crust is baking, beat together eggs, corn syrup, sugar, flour, salt, vanilla and melted butter. Stir in pecans.
4. Remove crust from oven and spread chocolate chips evenly over warm crust. Spread filling over chocolate chips.
5. Cover with foil and return to oven. Bake for 15 minutes, remove foil and bake for an additional 30 minutes. Remove from oven and let cool before serving.

 

 Source ChocolateChocolateandmore.com

Pecan Pie

Ingredients:

6 tbsp unsalted butter, cut into pieces
1 cup of brown sugar
1/2 tsp salt
3 large eggs
3/4 cup light corn syrup
1 tbsp vanilla extract

2 1/4 cups of pecans, toasted then chopped (save a few whole nuts for the top)

Directions:

Preheat the oven to 350 degrees.

Place the pecans into a large skillet over medium low heat. Toast the nuts for 5-7 minutes, stirring often, until toasted and fragrant. Chop the pecans (except for a few for the top of the pie).

Melt the butter in a medium heatproof bowl set in a saucepan of water on low heat. Stir in the brown sugar and salt with a spoon until the butter is absorbed. Beat in the eggs then add the corn syrup and vanilla extract. Stir until the mixture is hot and shiny; about 130 degrees with a candy thermometer.

Add the pecans and mix well. Pour the pecan mixture into the pie shell then place into the oven and bake for 60-70 minutes, or until it looks set yet soft, like gelatin, when pressed in the center. Transfer to a pie rack and let it cook for at least 2 hours. Store in the refrigerator. Enjoy.

Source: For the Love of Cooking

Pecan Pie Caramel Cheesecake

Ingredients:

Crust:

3 cups graham cracker crumbs
1/2 cup melted butter
1/2 cup granulated sugar

Filling:

3-8 oz. packages cream cheese, softened
2 large eggs
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup all purpose flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Topping:

1 1/2 cups toasted pecan halves
2 cups good quality caramel sauce (homemade would be best )

Directions:

Preheat oven to 325 degrees. In a large bowl, mix together all ingredients for the crust until moist. Press into a 10 inch spring form pan and set aside.

For the filling, in a stand mixer, whip cream cheese and sugar together until smooth. With mixer on low, stir in vanilla and eggs, one at a time. Scrape sides and bottom of bowl and stir again. Whip in flour, cinnamon and nutmeg. Scrape sides and stir again if necessary. Pour filling into prepared crust and smooth the top. Bake for 40-45 minutes until cheesecake is set and hardly jiggles if at all when moved. Remove from oven and cool completely to room temperature.

Arrange pecan halves over top entire cheesecake a circle. Cover with plastic wrap and refrigerate until ready to serve. Once ready to serve, run a knife around edges of cheesecake and remove sides of spring form pan. To serve you can either drizzle 1 cup of caramel syrup over entire cheesecake and cut (with extra syrup to serve along with) or cut first and drizzle individual pieces.

*Side note: I prefer to warm my caramel syrup to have a delicious contrast of hot and cold for this dessert. 

Source:  laurenslatest.com

Vanilla Walnut Pie

This pie is sort of a cross between pecan pie and cheesecake. A layer of smooth cream cheese is a perfect complement to the walnuts' satisfyingly sweet, nutty crunch.

Ingredients: 


1 refrigerated pie crust, (from 14.1-ounce package)
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
1/4 teaspoon salt
3 tablespoons of butter, melted
4 teaspoons McCormick® Pure Vanilla Extract, divided 1/2 cup light corn syrup
2 cups walnut pieces, toasted

Preheat oven to 350 degrees. Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 1 teaspoon of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly on bottom of crust. Bake 15 minutes.

Beat remaining 2 eggs and 1/2 cup sugar with wire whisk in large bowl until very smooth. Add corn syrup, butter, remaining 3 teaspoons vanilla and salt; stir until well blended. Sprinkle walnuts evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.

Bake at 350 for 35 to 40 minutes or until just set in center. Cool completely on wire rack.



Source: McCormick
 

Chocolate Chess Pie

Ingredients:

 

Pastry for a Single-Crust Pie

2 cups sugar

1/4 cup unsweetened cocoa powder

1 tablespoon cornmeal

1 tablespoon all-purpose flour

1/2 teaspoon salt

4 eggs, lightly beaten

1/2 cupmilk 

1/2 cup butter, melted

1 teaspoon vanilla

1 cup chopped pecans

Whipped cream (optional)

 

Directions:

1.Preheat oven to 350 degrees F. Prepare Pastry for a Single-Crust Pie; set aside.

 

2.For filling, in a large bowl, combine sugar, cocoa powder, cornmeal, flour, and salt. In a medium mixing bowl, whisk together eggs, milk, butter, and vanilla. Stir egg mixture into sugar mixture until smooth. Stir in pecans.

 

3.Pour filling into pastry-lined pie plate. Bake about 1 hour or until filling is set and crust is golden. If crust begins to brown too fast, reduce oven temperature to 325 degrees F and cover edge of crust with foil. Cool pie on a wire rack. (Filling will fall slightly during cooling.) Chill within 2 hours. If desired, serve with whipped cream.

 

4.Makes: 8 to 10 servings

 

5.Pastry for Single-Crust Pie: In a medium bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Sprinkle additional cold water, 1 tablespoon at a time, over mixture until all of the dough is moistened (use 3 to 4 tablespoons cold water total). Form the dough into a ball. On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired.

 

6.Make-Ahead Tip: Cover and chill cooled pie for up to 24 hours.

 

Source:  recipe.com