Southern Chocolate Pecan Pie

CHOCOLATE PECAN PIE




■1 ready-made 9″ Deep-dish pie crust

■1/2 cup chocolate chips

■3 eggs

■2/3 cup sugar

■1/2 tsp. salt

■1/3 cup butter melted (real butter only for me)

■1 cup corn syrup ( like Karo)

■1 cup pecan halves or pecan pieces



Preheat oven to 375.



In one big bowl, use a hand mixer on low for about minute to beat eggs, sugar, salt, melted butter and corn syrup together. Stir pecans into mixture. Put choc. chips on bottom of pie shell and slowly pour pecan mixture over chocolate chips. Bake between 45 and 60 minutes (depending on your oven) until it is set. Cool for a few minutes before cutting. Serve w/ Vanilla ice cream for a real treat!

Chocolate Surprise Pecan Pie

Chocolate Surprise Pecan Pie

INGREDIENTS:

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Crust

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box

Filling

1 package (8 oz) cream cheese, softened

1/3 cup sugar

Dash salt

1 teaspoon vanilla

1 egg

1 cup chopped pecans

1/2 cup semisweet chocolate chips

Topping

3 eggs

1/4 cup sugar

1 cup light corn syrup

1 teaspoon vanilla

1 oz unsweetened baking chocolate, melted, cooled

Garnish

1/2 cup whipping cream

1 tablespoon chocolate-flavor syrup



DIRECTIONS:

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1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully pour topping over pecans and chocolate chips. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.

4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

Mom's Southern Pecan Pie

Ingredients


1 c. Sugar

½ c. Corn Syrup

¼ c. Butter, melted

3 Eggs, beaten

1 c. Chopped pecans
 
 
 
Directions


Combine sugar, syrup, and melted butter.

Add beaten eggs and pecans to syrup mixture, mixing thoroughly.

Pour filling into pie shell.

Bake in oven 375 for 40-45 minutes.

Cool.

Yields one 9’’ pie.

Quick Fruit Cobbler

Ingredients


1 c. Milk

1 c. Sugar

1 c. S.R. flour

1 T. Butter

2 ½ can sweetened fruit (lg.), drained
 
 
Directions


Preheat oven for 375.

Combine milk, sugar, and flour.

Dot Pyrex dish or small baking pan with butter and pour batter in.

Arrange drained fruit on batter.

Bake in 375 oven for 25-30 minutes.

Serve hot with ice cream.

Crumb Topping for Pies

Crumb topping: This is wonderful for a quick way to top off a fruit pie without having to have another crust


in place on the top. Mix in a bowl, 1 cup of all-purpose unbleached flour, 1/3 cup brown sugar, 1/4 cup

butter (cut this in the flour/sugar mixture with a pastry blender or a large fork). Then add in 1 cup of rolled oats. Mix well and sprinkle all over top of the pie and bake. Most pies take approximately 35-40 minutes to bake at 400 degrees. Check occasionally for a lovely golden brown color as oven temperatures vary.