Time 1h10m Yield 6-8 servings. Number Of Ingredients 17 Steps:
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil and set shell aside. Reduce heat to 375°. , In a heavy saucepan, melt chocolate and butter. Remove from the heat; stir in milk and water. Add a small amount of hot chocolate mixture to eggs; return all to the pan. Stir in vanilla and salt. Pour into shell; sprinkle with nuts. Cover edges with foil. Bake for 35 minutes or until a knife inserted in the center comes out clean. Remove to a wire rack to cool completely. , In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Spread over nut layer; cover and refrigerate. , In a bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff peaks form. Spread over pudding layer. Refrigerate until set, about 4 hours.
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 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.
Yield Serves 8 Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Stir corn syrup and sugar in heavy medium saucepan over medium heat until sugar dissolves and mixture boils. Remove from heat. Add chocolate and butter and stir until melted and mixture is smooth. Cool slightly. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve warm or at room temperature.
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.
Yield makes one 10-inch pie Number Of Ingredients 8 Steps:
Preheat the oven to 350°F. Line a 10-inch pie plate with the rolled-out crust. Melt the chocolate chips in a double broiler, stirring occasionally. Combine the eggs, corn syrup, butter, vanilla, and salt and stir until thoroughly combined. Gradually add the chocolate to the egg mixture while stirring rapidly. Stir in the pecans. Spread the filling evenly in the crust. Bake for 55 minutes, or until set, when a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour before slicing. Serve at room temperature.
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.
Time 2h25m Yield 24 Number Of Ingredients 9 Steps:
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray, or line pan with nonstick foil overhanging at opposite ends of pan. In medium bowl, stir brownie mix, oil, water and 2 of the eggs with spoon until well blended. Spread batter in pan. Bake about 24 minutes or until toothpick inserted 2 inches from side of pan comes out clean. In large bowl, stir brown sugar, corn syrup, melted butter and remaining 2 eggs with whisk. Stir in pecans. Pour over partially baked brownie base. Bake 22 to 26 minutes or until topping is set. Cool completely, about 1 hour. In small microwavable bowl, place chocolate chips. Microwave uncovered on High 45 to 60 seconds or until chocolate can be stirred smooth. Place chocolate in small resealable food-storage plastic bag; cut off small corner of bag. Squeeze to drizzle diagonally over brownies. Refrigerate 10 to 15 minutes or until chocolate is set. To make 24 triangles, cut into 4 rows by 3 rows, then cut each in half diagonally.
