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 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 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 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 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.

Time 1h15m Yield 10 servings Number Of Ingredients 12 Steps:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

More about “delicious chocolate fudge pecan pie recipes”

Time 20m Yield 8 serving(s) Number Of Ingredients 11 Steps:

For the crust: blend all the ingredients in a processor. Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate. Cover the crust and freeze while preparing the filling. To make the filling: set oven to 350 degrees. In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute. Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat. Add in chopped chocolate; stir until chocolate melts and the mixture is well blended. Pour the hot filling into the prepared crust. Distribute the pecans evenly (as best you can) using a spoon. Bake until the filling bubbles all over (about 10 minutes). Cool completely or refrigerate. Serve with a dollup of whipped cream on each slice.