Tuesday, November 24, 2015

Chocolate Pecan Pie Recipe Round-Up

My husband loves Pecan Pie, especially at Thanksgiving. I'm more of a pumpkin pie kind of person. I've already posted several Chocolate Pumpkin Pie recipes (Double Layer Chocolate Pumpkin Mousse Pie, Chocolate Bourbon Pumpkin Cheesecake, and Pumpkin Pie Truffles), so today I'm posting a Pecan Pie Recipe Round-up. And, since I love Retro Ads, I'm posting this Retro Ad & Recipe for Karo Pecan Pie.


For me, Pecan Pie is all about the chocolate, corn syrup, pecans--and sometimes bourbon! I posted a Recipe Round-up of Kentucky Derby Pie in May, just in time for the Kentucky Derby. I also posted my friend Emily Stashower's Frozen Chocolate Pecan Pie. And, last November I posted a Recipe Round-up for Chocolate Pecan Pie. You see a pattern here.

Here are two more Chocolate Pecan Pie Recipes, because you should always have a few recipes to choose from.

Drunken Chocolate Pecan Pie

From the kitchen of Buddy Valastro
This recipe gives regular pecan pie an update with chocolate and chocolate liquor. The chocolate liquor is baked in the pie giving additional flavor!

1 cup pecans
1 cup sugar
3/4 cups corn syrup
2 Tbsp butter (melted)
2 tsp salt
3 large eggs (beaten)
1/4 cup chocolate liquor

Cover bottom of  (baked) pie shell with pecans.
Mix sugar, corn syrup, salt, and eggs in double boiler.
After mixed, add melted butter, and chocolate liquor.
Fill pie shell 3/4 to rim with mixture. Pecans will float to top. Add additional pecans.
Bake 40-45 minutes at 350F

And, in case you want to take the easy way out, here's a great recipe for Pecan Pie Truffles.
This recipe is adapted from a 2012 issue of Southern Living for Kentucky Derby Truffles! I adapted the recipe slightly. This is such an easy recipe, and these are great! You have to make these! As always, use the very best ingredients for the best taste!


12 ounces dark chocolate (70-85% cacao), chopped
1 -1/2 Tbsp sweet cold butter, cubed
2 tsp Madagascar vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3-oz.) package pure butter shortbread cookies, crushed (I use Walker's)
2 cups finely chopped roasted, salted pecans

Combine first 3 ingredients in large glass bowl. Cook cream and bourbon in small saucepan over medium heat 3 to 4 minutes or until mixture is hot but not boiling. (Mixture will steam, and bubbles will form around edge of pan.) Pour cream mixture over chocolate. Let stand 1 minute.

Stir chocolate mixture until melted and smooth. (If mixture doesn't melt completely, microwave on HIGH 30 seconds.) Stir in crushed cookies. Cover and chill 3 hours or until firm.

Shape into 1-inch balls (about 2 tsp per ball). Roll in chopped pecans. Place on wax or parchment paper-lined baking sheets. Chill 1 hour. Store in airtight container in refrigerator up to 5 days.

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