PECAN COCONUT CHOCOLATE CHIP PIE RECIPES
CHOCOLATE PECAN PIE I RECIPE | ALLRECIPES
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Allrecipes Member
Categories Pecan Pie
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 1 - 9 inch pie
Number Of Ingredients 8
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.
Nutrition Facts : Calories 736.2 calories, CarbohydrateContent 92.4 g, CholesterolContent 69.8 mg, FatContent 39.3 g, FiberContent 2.1 g, ProteinContent 8.3 g, SaturatedFatContent 12.5 g, SodiumContent 401.5 mg, SugarContent 28.4 g
GERMAN CHOCOLATE PIE RECIPE: HOW TO MAKE IT
I'm known among family and friends for my desserts. This one is their very favorite. It's been a sweet standby of mine for some 20 years now.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).
Nutrition Facts : Calories 720 calories, FatContent 41g fat (24g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 388mg sodium, CarbohydrateContent 75g carbohydrate (52g sugars, FiberContent 2g fiber), ProteinContent 9g protein.
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GERMAN CHOCOLATE PIE RECIPE: HOW TO MAKE IT
I'm known among family and friends for my desserts. This one is their very favorite. It's been a sweet standby of mine for some 20 years now.
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Calories 720 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 05 minutes
Category Desserts
Calories 720 calories per serving
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. deep-dish pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a microwave, melt chocolate and butter; stir until smooth. Gradually add milk; set aside. , In a large bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into crust. Combine pecans and coconut; sprinkle over filling. , Bake until puffed and browned, 45-50 minutes. Cool on a wire rack 4 hours. Refrigerate until serving (filling will become firm as it cools).
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With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
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Reviews 5
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Calories 442 per serving
- Heat oven to 350 degrees. Line a baking sheet with parchment paper. Portion the dough out into balls slightly larger than golf balls, about 3 1/2 ounces each, and transfer five balls to the baking sheet. (They will spread significantly.) Bake the cookies until set, being careful to remove cookies from the oven when still soft in the center, about 18 minutes. Transfer the parchment with the cookies to a rack to cool. Repeat with the remaining dough, baking a second batch of four or five cookies. Serve warm.
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DOUBLE CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING
With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential — especially when they are served hot from the oven. Just like David Leite’s impeccable chocolate chip cookies, they bake up even better after the dough has had time to rest in the fridge. The extralong chill gives the dough a chance to hydrate fully and firm up, which yields more uniformly baked cookies, with the perfect amount of crunch around the edges and chew in the center. Thin chocolate discs or wafers, which are widely available, are used here. They melt into lovely chocolate layers as the cookies bake. But if you can’t find them, chocolate chips make a fine substitute; there's no need to adjust the baking time.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 442 per serving
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Reviews 5
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Calories 442 per serving
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