Time 1h Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees F (190 degrees C). Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool. In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves. Bake for 25 to 30 minutes.
Yield Makes 1 9-inch pie Number Of Ingredients 7 Steps:
Preheat oven to 350°F. In a mixing bowl, mix corn syrup, eggs, sugar, butter, and vanilla using a spoon. Stir in pecans. Pour filling into pie crust. Bake on center rack of oven until center reaches 200°F and springs back when tapped lightly, about 55 to 70 minutes. This recipe is made available as a courtesy by Karo, a registered trademark of ACH Food Companies, Inc.
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 4h55m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Beat eggs together in a bowl; beat in white sugar and brown sugar. Mix in corn syrup, butter, vanilla extract, and salt. Fold in chocolate chips, chopped pecans, and coconut. Pour into the prepared pie shell. Bake in the preheated oven until golden and bubbly, 45 to 50 minutes. Be sure to watch the rim of the pie for overbrowning, covering with foil after 30 minutes if needed. Remove from the oven and let cool for at least 4 hours.
Time 1h Yield 8 serving(s) Number Of Ingredients 7 Steps:
In large bowl, stir together first five ingredients until well blended. Stir in nuts. Pour into pastry shell. Bake in 350 degree oven 50-55 minutes or until knife inserted halfway between center and edge comes out clean.
Time 1h30m Yield 8 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.
Time 1h25m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell. Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips. Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.
Time 1h Yield 1 Pie, 4-6 serving(s) Number Of Ingredients 8 Steps:
Beat eggs, add sugar and karo and beat until well mixed. Add butter, salt, vanilla and pecans. Pour into unbaked pie crust. Arrange whole pecan halves on top of pie. Bake for 45 minutes in oven that has been preheated to 300 degrees.
More about “chocolate pecan pie from karo recipes”
Time 1h25m Yield 10 Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside. Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside. Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans. Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie. Bake in the preheated oven until pie is set, 55 to 65 minutes.
