EASY CHOCOLATE PECAN PIE RECIPES
EASY PECAN PIE RECIPE - PILLSBURY.COM
You can't go wrong with homemade pecan pie. Fall flavors combine in a crunchy and sweet filling for a decadent dessert that's surprisingly easy. Learn how to make pecan pie by pouring the six-ingredient filling into a premade frozen pie crust and baking for a rich seasonal treat that’s about to become your new go-to dessert.
Provided by Pillsbury Kitchens
Total Time 3 hours 30 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 375°F; place cookie sheet in oven to preheat.
- In medium bowl, beat brown sugar, butter, corn syrup, salt and eggs with whisk until well blended; stir in pecans. Pour into frozen crust.
- Bake on preheated cookie sheet 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool 30 minutes; refrigerate at least 2 hours until chilled before serving. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 530 , CarbohydrateContent 65 g, CholesterolContent 95 mg, FatContent 5 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 36 g, TransFatContent 0 g
CHOCOLATE-PECAN PIE RECIPE - PILLSBURY.COM
If you think nothing can make pecan pie more scrumptious, think again! Chocolate-Pecan Pie turns up the flavor on a family classic. The secret? Pecan pie with chocolate chips! Our easy Chocolate-Pecan Pie comes together like traditional pecan pie, but with the delicious addition of gooey chocolate chips and garnish. Try it for your Thanksgiving dessert spread and repeat the experience all season long.
Provided by Pillsbury Kitchens
Total Time 2 hours 30 minutes
Prep Time 25 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. 2. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1 1/2 cups pecans. Spread evenly in crust-lined pan.
- Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.
- Line cookie sheet with waxed paper. In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on Medium (50%) 1 to 1 1/2 minutes or until melted; stir. Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set. Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.
Nutrition Facts : Calories 540 , CarbohydrateContent 59 g, CholesterolContent 90 mg, FatContent 6 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 180 mg, SugarContent 33 g, TransFatContent 0 g
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