Time 1h5m Yield 8 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.
Time 15m Yield 64 servings. Number Of Ingredients 5 Steps:
Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.
Time 50m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Meanwhile, combine cornstarch and water in a small bowl. In saucepan, melt chocolate and condensed milk over low heat, stirring occasionally. Add the cornstarch mixture, then the eggs, butter, and salt. Stir until well-combined and smooth. Remove from the heat and add pecans. Mix well and pour into crust. Bake for approximately 30-35 minutes, until a knife inserted into the center of the pie comes out clean. Cool on a rack, then cover and refrigerate for a minimum of 2 hours.
Time P1DT11m Yield 12 Number Of Ingredients 7 Steps:
Place chocolate in a microwave-safe glass or ceramic bowl. Melt in the microwave in 15-second intervals, stirring after each heating, 1 to 3 minutes. Beat sugar and butter together in a bowl using an electric mixer until fluffy. Add the melted chocolate. Blend in eggs 1 at a time. Add pecans and vanilla extract. Pour mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, at least 24 hours.
Time 1h15m Yield 10 servings Number Of Ingredients 12 Steps:
- Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
- Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
- Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
- Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.
Time 1h5m Yield 8 servings. Number Of Ingredients 11 Steps:
In a large bowl, beat the first 8 ingredients until smooth. Stir in nuts; pour into crust. Bake at 350° for 55-60 minutes or until set. Cool completely. Garnish with whipped cream if desired.
Time 45m Yield 1 pie, 8 serving(s) Number Of Ingredients 8 Steps:
Combine all ingredients in medium sized bowl. Pour mixture into pie shell.Bake at 350 for 35 to 40 minutes or until set.
Time 1h40m Yield 8 servings. Number Of Ingredients 22 Steps:
In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Yield Serves 8 Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.
Time 35m Yield 2 pies Number Of Ingredients 9 Steps:
Melt butter and blend in cocoa. Mix cocoa mixture with sugar. Add eggs and mix well. Add milk and mix. Add vanilla and mix. Add pecans and mix. Pour into unbaked pie shells (2). Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20 minutes or until set. Pie will puff when done. Do not overbake or pie will be dry. Take pie out of oven when pie is still shaking in center. Let cool off completely then store in refrigerator.
