Chocolate Pecan Pie {EASY + Delicious} Lil' Luna

Tony's Chocolate Pecan Pie Recipe Chocolate pecan pie recipe, Pecan

This mouth-watering recipe is ready in just 75 minutes and the ingredients detailed below can serve up to 8 people.

Chocolate Pecan Pie {EASY + Delicious} Lil' Luna

For the pecan pie layer, you'll also need pecans, chocolate chips, corn syrup, and brown sugar (Shungu favors the dark kind for these). Step 1: Heat Up The Oven Preheat oven to 350 F.

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Let cool slightly. Reduce the oven temperature to 350°F. Step. 4 In a large bowl, whisk together the sugars, cocoa powder, and salt. Add the corn syrup, maple syrup, butter, eggs, and vanilla. Whisk until well combined. Stir in the pecans and chocolate chips. Pour the filling into the partially baked piecrust.

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1 1/2 cups pecan halves. 3/4 cup brown sugar. 2 tablespoons flour. 1 teaspoon vanilla extract. 3/4 cup dark corn syrup. 1/2 cup mini milk chocolate morsels. 4 tablespoons confectioners' sugar. One 9-inch unbaked pie shell. 3 tablespoons butter, melted.

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Bake for 25 minutes, until just set. Carefully remove pie weights and return the crust to the oven for 5 to 10 more minutes, until lightly golden. Remove from the oven and let cool. In a large microwave-safe bowl, gently melt the butter and chocolate chips together, stirring occasionally, until smooth.

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Remove crust from oven. Reduce oven temperature to 325 degrees F. 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour.

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Tony's Chocolate Pecan Pie. Recipe courtesy The Neelys, 2008. Ingredients. 3 tablespoons butter, melted 3 eggs, beaten 3/4 cup brown sugar 2 tablespoons flour 1 teaspoon vanilla extract 3/4 cup dark corn syrup 3 tablespoons bourbon liquor 1 1/2 cups pecan halves 1/2 cup mini milk chocolate morsels 1 (9-inch) unbaked pie shell

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Step 1. 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.

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Heat oven to 325 degrees F. Place pie crust in 9-inch pie pan as directed on package for one-crust filled pie. In large bowl, combine corn syrup, sugar, margarine, vanilla and eggs; beat well. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in pie crust-lined pan.

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Add the eggs, light corn syrup, sugar, butter, and vanilla to a medium-sized bowl. Mix together. Add the pecans and stir until they are all coated. Add the chocolate chops to the bottom of a pie crust. Gently pour the pecan pie mixture over the chocolate chips. Bake for 55 minutes, or until center is barely wiggly.

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Add sugar, mix for 30 seconds and turn off heat. Mix in corn syrup. Let mixture cool slightly. Add eggs, bourbon, vanilla, and salt, and mix until well combined. Spread chopped pecans and 120g chopped chocolate evenly inside the chilled pie shell. Pour filling over the pecans and chocolate.

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Remove from the heat. In a separate small saucepan, combine the remaining 4 Tablespoons of butter, corn syrup, and sugar, and stir together over low heat until butter is melted and ingredients are blended. Add to the melted chocolate, then stir in the beaten eggs and vanilla. Pour the chopped pecans into the pie shell.

Chocolate Pecan Pie Savor the Best

Step 4. Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool. Step 5. Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.

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Take the bowl off the heat. Whisk in syrup, sugar, flour, bourbon, vanilla and salt. Add the eggs and whisk well to combine. Fold in chopped pecans. Pour into prepared pie shell and top with remaining pecans. Bake for 50-55 minutes or until centre is just set to the touch but still a little jiggly underneath.

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