CHOCOLATE PECAN TORTE: National Pecan Torte Day

Today is National Pecan Torte Day.  I've posted many chocolate pecan pie recipes, but a torte is not a pie. Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both very tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp pure vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp unsalted butter

Decoration:
1/2 cup pecan halves
1 Tbsp sweet butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.
Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.
In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.
Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. Add melted and cooled chocolate, and process again. It's quite dense.
Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.
Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.
Remove torte from oven, and allow to cool and settle in pan.
Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

Chocolate Pecan Sandies: Pecan Sandies Day

Today is National Pecan Sandies Day. Pecan sandies are great shortbread cookies, and all I've done is add chocolate to make them all that much better.

Pecan Sandies: A shortbread cookie with ground pecans added to the flour. The cookies are easy to make -- flour, butter, sugar, salt, vanilla -- and pecans. The name Sandie might have something to do with the color or texture--or not. 

I have two recipes for Chocolate Pecan Sandies. The first is the full recipe for Chocolate Pecan Sandie Cookies. The second would be to use a 'regular' pecan sandie recipe (BrownEyedBaker's recipe for "non-chocolate" pecan sandies. ) and add chocolate chips.

Pecan Sandies are simple to make and taste delicious. They're not too sweet. Some people like to chop the pecans coursely, and that works, but you can also pulverize the pecans. To form the cookies, I use the drop method, but some people like to make logs and then slice them. Either way, they'll taste great!

Chocolate Pecan Sandies

Ingredients
1 cup unsalted butter, room temperature
1/2 cup white sugar
1 tsp pure vanilla extract
1-3/4 cups all-purpose flour
1-1/2 cups (about 6 ounces) ground pecans, divided use
1/2 cup unsweetened good quality DARK cocoa powder
1/3 cup confectioners' sugar

Directions
Preheat oven to 350 F.
Grease cookie sheet or line with parchment.
Cream butter and sugar until light and fluffy. Beat in vanilla until well blended.
Mix together flour, 1 cup ground pecans, and cocoa powder, then beat flour mixture into butter mixture.
Chill dough for 30 minutes.
Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.
Form dough into 1-inch balls.
Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets.
Bake for 20 to 25 minutes.
Cool, then dip pecan sandy cookie tops in any remaining pecan sugar.

KENTUCKY DERBY PIE: Recipes, History, Bourbon, Nuts, and More!

The Kentucky Derby takes place today! What a great day to make Kentucky Derby Pie! Over the past few years, I've posted several chocolate recipes that are perfect for Kentucky Derby Parties. I have more than one recipe for Derby Pie, the traditional chocolate, nut, bourbon pie, so here's a re-post of the three most popular --plus a Pie in a Jar to take to your Kentucky Derby party!

Kentucky Bourbon Chocolate Walnut Pie has been served at the annual Derby Horse Race for over 60 years. It was a special recipe that was first made at the Melrose Inn in Prospect, Kentucky. * Note: You can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." DyingforChocolate.com is not a commercial site, but to be safe,  I'm calling it Kentucky Derby Pie. Similar Pies to the one above are sometimes called Brownie Pie or Tollhouse Pie, but it's really Derby Pie. There have been many modifications over the years, but the most important ingredient is Kentucky Bourbon.

I'd love to hear about your favorite Kentucky Derby Pie. Do you use Pecans or Walnuts? How much chocolate? What kind? How much Bourbon? What kind?

1. Kentucky Derby Chocolate Pecan Pie

Ingredients
1 pie crust (homemade or store bought)
1/2 cup unsalted butter, melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
4 large eggs
1-1/2 tsp vanilla
1/4 cup Kentucky Bourbon
3/4 cup chocolate chips
1-1/4 cup toasted pecans or walnuts, shelled and chopped in half

Directions
Preheat oven to 350 degrees F.
Roll crust out.
In large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla, and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

2. Kentucky Bourbon Chocolate Walnut Pie

Ingredients
1/2 cup flour
1 cup sugar (1/2 brown/1/2 white)
2 eggs, beaten
1/2 cup melted butter
2-4 Tbsp Kentucky bourbon (it's a matter of taste)
1 cup chopped English walnuts (you can vary this by using pecans)
1-1/4 cup semi-sweet chocolate chips (or chopped dark chocolate)
1 tsp pure vanilla extract
dash of salt
1 - 9 " deep-dish pie shell (pre-made crust or make your own)

Directions
Preheat oven to 350 degrees F.
Mix flour and sugar.
Add eggs and melted butter; mix to combine.
Stir in bourbon, walnuts, chocolate chips, vanilla, and salt.
Pour mixture into unbaked piecrust.
Bake for 35-40 minutes.
Pie should be chewy but not runny. 

Another variation: don't add the chocolate chips to the mix: Arrange them on the bottom of the unbaked pie shell. Pour over chocolate chips and bake.

***
Several years ago my friend Janet Appel sent me this recipe. Leave it to someone from Kentucky to make the 'real' thing. I miss Janet. She was the quintessential Kentucky belle.

3. Bourbon Chocolate Pecan Pie
(Originally called Derby Pie)
FROM ENTERTAINING THE LOUISVILLE WAY--QUEEN’S DAUGHTERS 1969

Ingredients
1 stick melted butter
1 cup sugar
1 cup white corn syrup
4 eggs beaten
1 Tbsp Wild Turkey Bourbon
1 cup whole pecans
1/2 cup chocolate chips
1- 9 or 10 inch unbaked pie shell

Directions
Mix above ingredients and pour into pie shell.
Bake for 45 to 50 minutes until fairly firm at 350 degrees.
Let cool and set up before serving.
Garnish with sweetened whipped cream.

Note from Janet Appel: We soak the pecans in bourbon over night and use a jigger of bourbon. We still add the tablespoon of bourbon to the mixture. White corn syrup is Karo.

***
No time to bake? Going to a Kentucky Derby Party? You can assemble and take this Kentucky Derby Pie Mix in a Jar! 

For this recipe, I substitute Bourbon for the vanilla in the directions. You can always write vanilla (or Bourbon optional) on your recipe gift card.

4. Kentucky Derby Pie in a Jar!

Ingredients:
1 cup granulated sugar (or use half brown and half granulated)
1 cup semisweet chocolate chips
1 cup coursely chopped pecans or walnuts
1/2 cup all-purpose flour
Pinch of salt

Directions:
Pour sugar into lightweight food storage bag. Tie bag and cut off some of the excess and fit bag into bottom of a 1 quart wide-mouth canning jar.
Pour in half of nuts, then put in layer of chocolate chips, and then add remaining nuts.
Into food storage bag, add flour and pinch of salt.
Tie with twine or ribbon and cut off excess plastic bag end, if necessary.
Fit into the top of jar and screw on top.

Directions for gift tag or label:

Kentucky Derby Pie in a Jar!
Here's what to add:

Ingredients:
1 9-inch pastry shell, unbaked
4 ounces melted sweet butter
2 large eggs
1 tsp Bourbon

Directions:
Preheat oven to 325°.
Remove bag of flour from jar; set aside.
Pour nuts and chocolate chips into pie shell, spreading evenly.
In small mixing bowl, whisk 2 eggs.
Remove sugar bag and empty sugar and flour bags into bowl, stirring to blend well.
Whisk in 1 tsp Bourbon or splash more (or vanilla) and 4 ounces melted butter. Blend well.
Pour batter evenly over nuts and chocolate chips.
Bake for 35 to 40 minutes, until nicely browned.
Chill thoroughly before cutting.
Serve with whipped cream.

***
If you're a mystery fan, you'll want to read my list of Kentucky Derby Mysteries on my other blog, MysteryFanfare because we all know there's always murder and mayhem at the races.

CHOCOLATE PECAN BOURBON BUNDT CAKE: Thanksgiving or Any Time!

This Chocolate Bourbon Bundt Cake is a great variation on Pecan Pie Pie for Thanksgiving? If you have any left over, this cake is great to toast the morning after Thanksgiving. This recipe is slightly adapted from an older Betty Crocker recipe. As always, use the very best ingredients for the very best tasting cake. The recipe calls for a chocolate bourbon glaze, but I think that's just too much. I like my bundt cakes plain. Nevertheless, I included the Glaze recipe below, in case you want to add it!

CHOCOLATE PECAN BOURBON BUNDT CAKE

Ingredients 

Cake 
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsalted butter, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup Bourbon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened chocolate (or 75-90% cacao) chopped, melted, and cooled
1 cup chopped pecans

Directions 

Heat oven to 350°F. Grease and flour 12-cup Bundt pan
In large bowl, beat all ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

And, if you want to add the Chocolate Bourbon glaze, here's the recipe:

Chocolate Glaze 

Ingredients

1 oz unsweetened baking chocolate
1 teaspoon butter
1 cup powdered sugar
5 to 6 teaspoons boiling water
Chopped pecans 

Directions
In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze. Sprinkle with chopped pecans.

How easy is that? Yum!!!

CHOCOLATE PECAN PIE TRUFFLES: Thanksgiving

Don't want to make a Pecan Pie for Thanksgiving? Make these instead -- Chocolate Pecan Pie Truffles. This recipe is adapted from a 2012 issue of Southern Living for Kentucky Derby Truffles! As always, use the very best ingredients for the best flavor!

CHOCOLATE PECAN PIE TRUFFLES

Ingredients
12 ounces dark chocolate (65-75% cacao), chopped
1 -1/2 Tbsp unsalted cold butter, cubed
2 tsp pure vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3 ounce) package pure butter shortbread cookies, crushed (I use Walker's)
2 cups finely chopped roasted, salted pecans

Directions
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.

PECAN PIE BROWNIES: Thanksgiving

Thinking about Pecan Pie for Thanksgiving? How about Pecan Pie Brownies instead? This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. The recipe calls for a brownie mix, but you can always make your own brownies and just use the recipe below for the topping. Want a totally home-made recipe? Scroll down for a link to an amazing recipe from The Food Network below.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil, and egg called for on brownie mix

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

****

And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

DOUBLE CHOCOLATE PECAN COOKIES: Go Nuts on Pecan Cookie Day!

Pecans and chocolate are a marriage made in heaven! I've posted recipes for Chocolate Pecan Sandies, definitely a pecan cookie, but this recipe for Double Chocolate Pecan Cookies is one of my favorites and the perfect way to celebrate National Pecan Cookie Day!

This recipe is adapted from Woman's Day, April 1, 2006. As always, I suggest you use the very best ingredients. I use chopped pecan toffee in the recipe, and I use 15 ounces of 70% chocolate in place of the original 2 10-oz milk chocolate bars. I also use DARK cocoa. And, FYI, there are over 1000 varieties of pecans. Whichever you choose, you'll go nuts for this recipe!

DOUBLE CHOCOLATE PECAN COOKIES

Ingredients
1 cup unsalted butter, softened
2⁄3 cup packed light brown sugar
2⁄3 cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
3⁄4 tsp baking soda
3⁄4 tsp salt
2 1⁄3 cups all-purpose flour
2⁄3 cup unsweetened DARK cocoa powder
10 oz chopped pecan toffee 
1-1⁄2 cups coarsely chopped pecans
15-oz dark chocolate (70% cacao), chopped coarsely (or dark chocolate chips)

Coarse Kosher salt (optional)

Directions
Heat oven to 375°F. Have baking sheets ready.
Beat butter, sugars, and vanilla in large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda, and salt until combined. Add flour and beat on low speed until blended.
Stir in cocoa powder, chopped toffee, pecans, and chocolate.
Drop rounded tablespoons dough about 1 1⁄2 inches apart on ungreased baking sheets.

Optional: sprinkle lightly with coarse Kosher salt.
Bake 8 to 9 minutes until edges are golden brown.
Cool on sheet 1 to 2 minutes before removing to wire rack to cool completely.

CHOCOLATE PECAN TORTE: 2 Recipes for Pecan Torte Day!

Today is National Pecan Torte Day.  A Torte is not the same as a Pie.  Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp Madagascar vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp unsalted butter

Decoration:
1/2 cup pecan halves
1 Tbsp unsalted butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.

Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.

In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.

Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. 

Add melted and cooled chocolate, and process again.

It's quite dense.

Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.

Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.

Remove torte from oven, and allow to cool and settle in pan.

Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

CHOCOLATE PECAN BROWNIE FUDGE CAKE: Passover

Here's a great recipe that's perfect for Passover. Recipe first appeared in the L.A. Times on April 14, 2011 and again in August 2012.

Instead of flour, the recipe calls for ground blanched almonds. Almond and chocolate go very well together. The almond flour gives the following cake a nutty flavor that is complemented by the Pecans! This cake is simple to make and easy to enjoy! Just an FYI, it doesn't rise very high. Add some fresh whipped cream if you need to. I particularly like the crunchy top of this cake and the fudge-y insides.

Notes on special ingredients:

Almond Flour: Almond flour is readily available where I live, as well as online, but you can grind your own. Use a hand grinder (a clean coffee grinder) or blender. Don't use a food processor or you might end up making oil. If you use a blender, do it in small increments, about 1/2 cup at a time.

Turbinado Sugar: Turbinado sugar is a sugar cane-based, minimally refined sugar. It's medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. It contains more moisture than regular white or brown sugar, so get some for your pantry. If you don't have it, and you want to make this cake today, you can substitute granulated sugar.

Potato Starch: No you don't have to make your own! Potato starch is available from Bob's Red Mill, King Arthur Flour, and many other sources. FYI: It is not the same product as potato flour.

CHOCOLATE PECAN BROWNIE FUDGE CAKE

Ingredients
1/3 cup potato starch (see my note above)
1/2 cup finely ground blanched almonds (almond flour-see note above)
1 cup turbinado sugar (in a pinch you can use granulated sugar)
Pinch salt
1/2 cup canola oil
2 eggs
1 tsp vanilla extract
3 1/2 ounces good-quality bittersweet chocolate (the very best quality!), melted
1 cup chopped pecans

Directions
Heat oven to 325 degrees. Grease 9-inch round or square baking pan and line with parchment paper so paper extends 2 inches beyond the pan. (Always good to ease the cake out of the pan)
In medium bowl, whisk together potato starch, ground almonds, sugar, and salt.
In small bowl, whisk together oil, eggs, and vanilla. Pour oil mixture over dry ingredients and stir together with wooden spoon until thoroughly combined and smooth. Stir in melted chocolate and chopped pecans. Pour batter into prepared baking pan. Level with frosting spatula dipped in cold water, if necessary.
Bake 25 to 30 minutes until toothpick inserted in center comes out slightly moist but without crumbs.
While still warm, cut into 8 equal pieces, leaving cake in pan. Set aside cake to cool completely, then chill.
Bring cake back to room temperature before lifting out of pan (using parchment 'handles'), and gently separate into portions.
Top with fresh whipped cream and serve!!

SALTED CHOCOLATE PECAN TOFFEE: National Pecan Day!

I love Pecans. They're filled with anti-oxidants, and they taste great. Add chocolate and toffee, and you have a winner. So since today is National Pecan Day (as opposed to Pecan Pie Day or Pecan Sandie Day), celebrate by making Salted Chocolate Pecan Toffee.

I found a fabulous recipe for Salted Chocolate Pecan Toffee in Sunset Magazine, December 2007. I've been a subscriber to Sunset for more years than some of you have been around, and they really test their recipes. This is a no-fail recipe that I've tweaked only slightly. You'll love the results. Remember to use the freshest pecans and the best chocolate. If you have a pecan tree, that's even better! And, as always, experiment with different chocolate.

Too much work? Make Margaret Maron's Chocolate Covered Fried Pecans.

SALTED CHOCOLATE PECAN TOFFEE

Ingredients
2 cups pecan halves
3 1/2 cups sugar
1 1/2 cups unsalted butter
1 tsp salt
1 Tbsp pure vanilla extract
12 ounces DARK chocolate (65-75% cacao)
2 tsp fleur de sel or coarse sea salt

Directions

Preheat oven to 350°. Place pecans on rimmed baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool enough to handle, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.

Put sugar, butter, salt, and 3/4 cup water in 4-qt. saucepan over medium heat. When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown and measures 310° on a candy thermometer, about 20 minutes. Remove from heat and carefully stir in vanilla (mixture bubbles up) and finely chopped pecans. Pour into a 10x15 rimmed baking sheet. Let toffee cool until set, at least 30 minutes.

Chop chocolate and put in medium metal bowl. Fill  8x10 frying pan with 1/2 inches water and bring to boil. Take off heat and put bowl of chocolate in water. Let sit about 5 minutes. Stir chocolate until melted. Pour over toffee, and with knife or spatula, spread evenly. Sprinkle chocolate with roughly chopped pecans. Let sit 20 minutes, or until chocolate is cool but still a bit soft. Sprinkle with fleur de sel. Chill until set, about 1 hour.
To remove, gently twist pan to release toffee, then chop or break into chunks.
Store in airtight container.

A warning from Sunset, and it's true.. be careful!
Use caution when working with sugar syrup, as it can cause severe burns. Set out your baking sheet so it's ready to use, and keep ice water nearby to cool any burns.

CHOCOLATE PECAN BOURBON BUNDT CAKE: Perfect for Thanksgiving

Want to make a variation on Pecan Pie Pie for Thanksgiving? Make this easy Chocolate Pecan Bourbon Bundt Cake.  If you have any left over, this cake is great to toast the morning after Thanksgiving. This recipe is slightly adapted from an older Betty Crocker recipe. As always, use the very best ingredients for the best cake. This recipe calls for a chocolate bourbon glaze, but I think that's just too much. I like my bundt cakes plain. Nevertheless, I included the Glaze recipe below, in case you want to do this!

CHOCOLATE PECAN BOURBON BUNDT CAKE

Ingredients 

Cake 
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsalted butter, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup Bourbon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened chocolate (or 75-90% cacao) chopped, melted, and cooled
1 cup chopped pecans

Directions 

Heat oven to 350°F. Grease and flour 12-cup Bundt pan
In large bowl, beat all ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

And, if you want to add the Chocolate Bourbon glaze, here's the recipe:

Chocolate Glaze 

Ingredients

1 oz unsweetened baking chocolate
1 teaspoon butter
1 cup powdered sugar
5 to 6 teaspoons boiling water
Chopped pecans 

Directions
In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze. Sprinkle with chopped pecans.

How easy is that? Yum!!~!

PECAN PIE BROWNIES: Thanksgiving or Any Time!

Thinking about Pecan Pie for Thanksgiving? How about Pecan Pie Brownies instead? This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. It uses a brownie mix, but you can always make your own brownies and just use the recipe for the topping. Want a totally home-made recipe? Scroll down for a link to an amazing recipe from The Food Network below.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil and egg called for on brownie mix box

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

****

And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

Double Chocolate Pecan Cookies: National Pecan Cookie Day

Pecans and chocolate are a marriage made in heaven! I've posted recipes for Chocolate Pecan Sandies, definitely a pecan cookie, but I thought I'd post a different one today to celebrate National Pecan Cookie Day!

This recipe is adapted from Woman's Day, April 1, 2006. As always, I suggest you use the very best ingredients. I use crumbled toffee in the recipe, and I use 15 ounces of 70% chocolate in place of the original 2 10-oz milk chocolate bars. I also use DARK cocoa. And, an FYI, there are over 1000 varieties of pecans. Whichever you choose, you'll go nuts for this recipe!

DOUBLE CHOCOLATE PECAN COOKIES

Ingredients
1 cup unsalted butter, softened
2⁄3 cup packed light brown sugar
2⁄3 cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
3⁄4 tsp baking soda
3⁄4 tsp salt
2 1⁄3 cups all-purpose flour
2⁄3 cup unsweetened DARK cocoa powder
10 oz English toffee bits
1-1⁄2 cups coarsely chopped pecans
15-oz dark chocolate (70% cacao), chopped coarsely (or dark chocolate chips)

Directions
Heat oven to 375°F. Have baking sheets ready.
Beat butter, sugars, and vanilla in large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda, and salt until combined. Add flour and beat on low speed until blended.
Stir in cocoa powder,  English toffee bits, pecans, and chocolate.
Drop rounded tablespoons dough about 1 1⁄2 inches apart on ungreased baking sheets.
Bake 8 to 9 minutes until edges are golden brown.
Cool on sheet 1 to 2 minutes before removing to wire rack to cool completely.

CHOCOLATE PECAN TORTE: 2 Recipes for National Pecan Torte Day!

Today is National Pecan Torte Day.  I've posted many chocolate pecan pie recipes, but a torte is not a pie. Here's a definition from Wiki:

A torte is a cake made primarily with eggs, sugar, and ground nuts instead of flour. Variations may include bread crumbs as well as some flour. Tortes are Central European in origin. The word torte is derived from the German word Torte, which was derived from the Italian word torta, which was used to describe a round cake or bread.

Tortes are commonly baked in a Springform pan. An element common to most tortes is sweet icing. (Exceptions include several French tortes, such as Gâteau Mercédès and Gâteau Alcazar.) When the cake is layered, a thick covering of icing is placed between the layers, and there is almost always icing on the tops and sides of the torte. A number of European tortes do not have layers.

Following are two recipes for Chocolate Pecan Torte. The FIRST is easier and fun to make! Lots of shortcuts. The SECOND is fabulous but much more involved. They're both very tasty! As always, a lot depends on the quality of your ingredients.

1. Chocolate Pecan Torte 
from Epicurean.com This recipe is fun to make, as well as easy and delicious. O.K. it's not traditional, but its great!

Ingredients:
No-stick flour and oil baking spray
1 prepared 8 or 9 inch pecan pie, thawed if frozen
1 box (about 1 pound 4 ounces) fudge brownie mix, makes a 9-by-13-inch pan
1/4 cup brewed coffee or water
2 tablespoons bourbon or other whiskey
1/2 cup vegetable oil
2 eggs, large or extra-large

Directions:
Heat oven to 325F. Spray interior of 9-inch springform pan with baking spray.
Cover surface of pie with plastic wrap and top with plate. Invert pie onto plate, and remove pie tin. Invert prepared springform pan over pie and then invert whole, so that  pie slides into pan. Remove plate and, using the plastic wrap to keep your hands clean, smash pie so it fills bottom of pan.
Mix brownie mix, coffee, bourbon, oil, and eggs in medium mixing bowl until smooth and texture of wet mud. Pour over pie and smooth top. Bake until sides are firm and top is crusty but center is still soft, about 50 minutes. Cool until pan is comfortable to touch; remove sides of pan and cool completely. Cut into wedges to serve.

***

This SECOND recipe won the $1000 1985 Woman's Day "Yummiest Chocolate Recipe Contest." I've changed it slightly, adding more chocolate and an apricot jam filling. This torte is more traditional and reminds me of a Viennese Torte. You can substitute raspberry or peach jam.

2. Chocolate Pecan Torte

Chocolate Pecan Torte:
12 ounces dark  chocolate (70% cacao-fair trade organic)
2 ounces unsweetened chocolate
1 1/4 cup pecans
3/4 cup softened unsalted butter
1 cup sugar
5 eggs, separated
1/3 cup sifted flour
2 Tbsp dark rum
2 tsp Madagascar vanilla

Apricot Filling:
1/3 cup apricot jam
1 Tbsp orange liqueur
2 Tbsp dark rum
2 tsp lemon juice

Chocolate Glaze:
6 ounces dark chocolate (65-70% cacao)
2 Tbsp heavy cream
2 Tbsp unsalted butter

Decoration:
1/2 cup pecan halves
1 Tbsp sweet butter
1 Tbsp Apricot Filling

Directions
Preheat oven to 325 degrees.
Butter 9" springform pan and dust with cocoa, shaking out excess. Set aside.
In top of double boiler, over hot water, melt the two chocolates together. Stir until smooth, and completely combined. Remove from heat, and allow chocolate to cool slightly.
Using food processor, grind pecans fine with about 1/2 cup of the sugar. Add butter and remaining sugar, creaming together well. Beat in egg yolks, rum, and vanilla extract. Add flour and process with the rest. Add melted and cooled chocolate, and process again. It's quite dense.
Whip egg whites until they form stiff peaks. Mix about 1/3 of beaten egg whites into thick chocolate batter, then fold chocolate mixture into remaining whites, folding thoroughly.
Spread chocolate batter into prepared springform pan, and bake in preheated 325 degrees oven for 30 minutes or more, until toothpick inserted in center comes slightly moist.
Remove torte from oven, and allow to cool and settle in pan.
Take off springform, and transfer torte to its serving dish.

Sieve apricot jam into small saucepan. Add orange liqueur, rum, and lemon juice. Bring to boil, stirring. Reduce heat and simmer a moment, then remove pan. Reserve 1 tablespoon of finished glaze for pecan trim, and spread rest over torte. Allow apricot filling to set, then top with chocolate glaze.

In top of double boiler, over hot water, melt chocolate and cream together. Remove from heat, and stir in butter, whisking till smooth. Allow glaze to cool until it will spread smoothly over torte. Use metal spatula to smooth it evenly over top, and coat sides with thinner layer.

In small sauce pan, combine apricot glaze, and butter. Melt them together. Add pecan halves, and stir until all are coated. Drain nuts, and allow to set slightly, then press around edge of torte.

Spiced Rum Chocolate Pecan Pie: National Chocolate Pecan Pie Day!

Today is National Chocolate Pecan Pie Day. Funny..since I associate pecan pies with Thanksgiving and the Kentucky Derby, neither of which is in August. Nevertheless, even though I've posted over 20 Chocolate Pecan Pie recipes, this Spiced Rum Chocolate Pecan Pie from Sailor Jerry Spiced Rum is different. I often use bourbon in my pecan pies, so rum is a great alternative. Give this one a try! 

CHOCOLATE PECAN SANDIES: Pecan Sandies Day!

Today is National Pecan Sandies Day. Pecan sandies are great shortbread cookies, and all I've done is add chocolate to make them all that much better.

Pecan Sandies: A shortbread cookie with ground pecans added to the flour. The cookies are easy to make -- flour, butter, sugar, salt, vanilla -- and pecans. The name Sandie might have something to do with the color or texture--or not. 

I have two recipes for Chocolate Pecan Sandies. The first is the full recipe for Chocolate Pecan Sandie Cookies. The second would be to use a 'regular' pecan sandie recipe (BrownEyedBaker's recipe for "non-chocolate" pecan sandies. ) and add chocolate chips.

Pecan Sandies are simple to make and taste delicious. They're not too sweet. Some people like to chop the pecans coursely, and that works, but you can also pulverize the pecans. To form the cookies, I use the drop method, but some people like to make logs and then slice them. Either way, they'll taste great!

Chocolate Pecan Sandies

Ingredients
1 cup unsalted butter, room temperature
1/2 cup white sugar
1 tsp pure vanilla extract
1-3/4 cups all-purpose flour
1-1/2 cups (about 6 ounces) ground pecans, divided use
1/2 cup unsweetened good quality DARK cocoa powder
1/3 cup confectioners' sugar

Directions
Preheat oven to 350 F.
Grease cookie sheet or line with parchment.
Cream butter and sugar until light and fluffy. Beat in vanilla until well blended.
Mix together flour, 1 cup ground pecans, and cocoa powder, then beat flour mixture into butter mixture.
Chill dough for 30 minutes.
Combine remaining 1/2 cup ground pecans and 1/3 cup confectioners' sugar in a bowl.
Form dough into 1-inch balls.
Roll in pecan sugar mixture (reserve any leftover sugar mix) and place on baking sheets.
Bake for 20 to 25 minutes.
Cool, then dip pecan sandy cookie tops in any remaining pecan sugar.

SALTED CHOCOLATE PECAN TOFFEE: National Pecan Day!

I love Pecans. They're filled with anti-oxidants, and they taste great. Add chocolate and carmel, and you have a winner. So since today is National Pecan Day (as opposed to Pecan Pie Day or Pecan Sandie Day), celebrate.

Several years ago I found a fabulous recipe in Sunset Magazine, December 2007, for Salted Chocolate Pecan Toffee. I've been a subscriber to Sunset for more years than some of you have been around, and they really test their recipes. This is a no-fail recipe that I've tweaked only slightly, and you'll love the results. Remember to use the freshest pecans and the best chocolate. If you have a pecan tree, that's even better! And, as always, experiment with different chocolate.

Too much work? Make Margaret Maron's Chocolate Covered Fried Pecans to celebrate the day!

SALTED CHOCOLATE PECAN TOFFEE

Ingredients
2 cups pecan halves
3 1/2 cups sugar
1 1/2 cups unsalted butter
1 tsp salt
1 Tbsp pure vanilla extract
12 ounces DARK chocolate (65-75% cacao)
2 tsp fleur de sel or coarse sea salt

Directions
Preheat oven to 350°. Place pecans on rimmed baking sheet and cook, stirring occasionally, until toasted, about 8 minutes. When cool enough to handle, chop roughly. Divide into 2 batches; chop 1 batch finely. Set both batches aside.

Put sugar, butter, salt, and 3/4 cup water in 4-qt. saucepan over medium heat. When butter and sugar are melted, increase heat to medium-high and cook, stirring occasionally, until mixture is deep golden brown and measures 310° on a candy thermometer, about 20 minutes. Remove from heat and carefully stir in vanilla (mixture bubbles up) and finely chopped pecans. Pour into a 10x15 rimmed baking sheet. Let toffee cool until set, at least 30 minutes.

Chop chocolate and put in medium metal bowl. Fill  8x10 frying pan with 1/2 inches water and bring to boil. Take off heat and put bowl of chocolate in water. Let sit about 5 minutes. Stir chocolate until melted. Pour over toffee, and with knife or spatula, spread evenly. Sprinkle chocolate with roughly chopped pecans. Let sit 20 minutes, or until chocolate is cool but still a bit soft. Sprinkle with fleur de sel. Chill until set, about 1 hour.
To remove, gently twist pan to release toffee, then chop or break into chunks.
Store in airtight container.

A warning from Sunset, and it's true.. be careful!
Use caution when working with sugar syrup, as it can cause severe burns. Set out your baking sheet so it's ready to use, and keep ice water nearby to cool any burns.

CHOCOLATE PECAN PIE TRUFFLES: An Alternative to Pie for Thanksgiving!

Don't want to make a Pecan Pie for Thanksgiving? Make these instead -- Chocolate Pecan Pie Truffles. This recipe is adapted from a 2012 issue of Southern Living for Kentucky Derby Truffles! As always, use the very best ingredients for the best flavor!

CHOCOLATE PECAN PIE TRUFFLES

Ingredients
12 ounces dark chocolate (65-75% cacao), chopped
1 -1/2 Tbsp unsalted cold butter, cubed
2 tsp pure vanilla extract
9 Tbsp heavy cream
1/4 cup good Kentucky Bourbon
1 (5.3 ounce) package pure butter shortbread cookies, crushed (I use Walker's)
2 cups finely chopped roasted, salted pecans

Directions
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.

DOUBLE CHOCOLATE PECAN COOKIES: National Pecan Cookie Day!

Pecans and chocolate are a marriage made in heaven! I've posted recipes for Chocolate Pecan Sandies, definitely a pecan cookie, but I thought I'd post a different one to celebrate National Pecan Cookie Day!

This recipe is adapted from Woman's Day, April 1, 2006. As always, I suggest you use the very best ingredients. I use crumbled toffee in the recipe, and I use 15 ounces of 70% chocolate in place of the original 2 10-oz milk chocolate bars. I also use DARK cocoa. And, an FYI, there are over 1000 varieties of pecans. Whichever you choose, you'll go nuts for this recipe!

DOUBLE CHOCOLATE PECAN COOKIES

Ingredients
1 cup unsalted butter, softened
2⁄3 cup packed light brown sugar
2⁄3 cup granulated sugar
2 tsp pure vanilla extract
2 large eggs
3⁄4 tsp baking soda
3⁄4 tsp salt
2 1⁄3 cups all-purpose flour
2⁄3 cup unsweetened DARK cocoa powder
10 oz English toffee bits
1-1⁄2 cups coarsely chopped pecans
15-oz dark chocolate (70% cacao), chopped coarsely (or dark chocolate chips)

Directions
Heat oven to 375°F. Have baking sheets ready.
Beat butter, sugars, and vanilla in large bowl with mixer on medium speed 1 to 2 minutes until fluffy. Beat in eggs, baking soda, and salt until combined. Add flour and beat on low speed until blended.
Stir in cocoa powder,  English toffee bits, pecans, and chocolate.
Drop rounded tablespoons dough about 1 1⁄2 inches apart on ungreased baking sheets.
Bake 8 to 9 minutes until edges are golden brown.
Cool on sheet 1 to 2 minutes before removing to wire rack to cool completely.

CHOCOLATE PECAN PIE RECIPE ROUND-UP: National Chocolate Pecan Pie Day!

Today is National Chocolate Pecan Pie Day. I associate Pecan Pie with Thanksgiving and the Kentucky Derby, but I'm o.k. with a third holiday, especially one that is specifically Chocolate Pecan Pie.

Here's a Mini Round-up of Recipes for Chocolate Pecan Pie. Be sure and check out the following Chocolate Pecan Pie Recipes before making your decision of which to make. And, if you don't have a lot of time, I've added two more Easy Chocolate Pecan Pie recipes below and the Sailor Jerry Spiced Rum Pecan Pie in the recipe on the left.

Chocolate Chunk Pecan Pie for Mardi Gras
Kentucky Derby Chocolate Bourbon Nut Pie
Kentucky Derby Bourbon Chocolate Pie Recipe Round-Up
Fudge Brownie Pecan Pie
Kentucky Chocolate-Nut Pie Mix in a Jar  
Chocolate Pecan Torte
Frozen Chocolate Pecan Pie 
Chocolate Pecan Pie Truffles
Chocolate Pecan Pie Fudge

1. EASY CHOCOLATE PECAN PIE 

Ingredients
1 1/2 cups sugar
Dash of Salt
4 Tbsp unsweetened DARK cocoa
2 large eggs
1/2 Tbsp Madagascar vanilla
1/2 can (6 ounces) evaporated milk
4 Tbsp sweet butter
3/4 cup toasted pecan halves
1 unbaked deep dish pie shell (make yourself or prepared--prepared is faster!)

Directions
Mix sugar, salt, and cocoa together.
Whisk together eggs, vanilla, and milk; stir into dry ingredients.
Add melted butter and stir until totally blended.
Sprinkle toasted pecan halves in pie shell.
Pour filling over pecans.
Bake at 350° for 45 to 55 minutes, or until filling is set and center is just slightly jiggly (don't overbake).

2. EASY CHOCOLATE PECAN PIE

Ingredients
1 unbaked pie shell (I like Trader Joe's pie dough, but you can make your own or buy a different pieshell)
3 eggs
1 cup light or dark corn syrup
1 cup sugar (can be 1/2 brown & 1/2 granulated)
2 Tbsp sweet butter
1 tsp Madagascar vanilla
Pinch of salt
1 1/4 cup Pecans
1/2 cup dark chocolate chips or 4 ounces chopped dark chocolate

Directions
Preheat oven to 350°F.
Mix eggs, corn syrup, sugar, butter, salt and vanilla in large bowl using spoon (not in mixer). Fold in pecans and chocolate.
Pour into pie shell.
Bake 50 to 55 minutes or until top is slightly puffy.
Cool completely before serving.