So Delicious Chocolate Pecan Pie Recipe

Crust:
1-1/4 cups flour
Pinch salt
6 Tbsp. unsalted, cold butter, cut into slim pats
About 3 to 5 Tbsp. ice water

Filling:
1-1/3 cups pecan halves or large pieces
4 eggs, graded “large”
1 Tbsp. instant espresso powder
1/3 cup unsalted butter, softened
3/4 cup firmly packed light brown sugar
1 tsp. vanilla
1/4 cup sifted or strained unsweetened Dutch process cocoa powder
Pinch salt
1 cup light corn syrup

For Crust:
In medium bowl, combine flour and salt; stir to mix well. With two knives or pastry blender, cut in butter until mixture is in fine crumbs. (This step can also be done in a food processor fitted with a steel blade; pulse on-and-off until butter-flour mixture is in fine crumbs, then turn into medium bowl.) Gradually add just enough ice water so that pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap; chill at least 1-2 hours.

Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently, and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13″ in diameter. Fit crust into ungreased, 9″ pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired. Preheat oven to 400 degrees F.

Thoroughly prick crust all over with fork. Chill at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.

For Filling:
Preheat oven to 400 degrees F. If your pecan halves are very large, break them up a bit with your fingers; otherwise, use them as they are. Scatter them evenly on the bottom of the cooled pie shell. In small bowl, with fork, beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.

By hand, in medium bowl, cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg-espresso mixture one-third at a time, beating after each addition until smooth. Stir in corn syrup. This “custard” will be thick–that’s OK.

Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by “custard”, submerge them until they do. Let stand 2-3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie–OK).

Bake in preheated 400 degree oven for 10 minutes. Reduce heat to 350 degrees F; bake 33-37 minutes longer (total baking time is 43-47 minutes), or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently. Do not overbake. If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.

10 servings

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Melt; Set Aside:
12 oz. semisweet chocolate, broken up
1 1/2 cups sugar
12 T. unsalted butter, cut into tablespoons

Whisk Together:
1 cup all-purpose flour
1/4 cup cocoa, sifted
2 t. baking powder
1/4 t. table salt

Beat:
4 eggs, room temperature
2 T. instant espresso powder
1 T. vanilla extract

Preheat oven to 350°. Spray bottom and sides of a 9″ x 13″ pan with nonstick cooking spray. Line with parchment; coat again. Melt the chocolate, sugar, and butter in a double-boiler over simmering water. Remove bowl; cool to room temperature. Whisk together the flour, sifted cocoa, baking powder, and salt in a bowl; set aside.

Beat the eggs, espresso, and vanilla until foamy in a stand mixer. Add cooled chocolate mixture, scraping down the sides. Fold half of the flour mixture into the chocolate batter. Add remaining flour; fold in completely. Spread batter evenly into prepared pan.

Bake in center of oven 22-25 minutes or until a toothpick inserted in center of pan is barely moist. Remove from oven; cool completely. Run knife around inside edge of pan, place rack on top of pan, and invert. Peel parchment away then invert again onto a cutting surface. With a sharp knife, trim off edges and cut brownies into 2″ squares.

Makes: One 9 x 13″ Pan
Total Time: 50 Minutes

1 (18 oz) tube refrigerated chocolate chip cookie dough
1 (8 oz) pkg. cream cheese softened
1/2 C. sugar
1 egg

Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8″ square baking pan. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. Bake at 350 for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.

2 cups all-purpose flour
3/4 cups Scharffen Berger Cocoa Powder (or substitute another cocoa powder)
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
4 tablespoons unsalted butter, melted
1 1/4 cups almonds, walnuts or hazelnuts (toasted and very coarsely chopped)
1/3 teaspoon freshly ground black pepper

Adjust the oven rack to the center and preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, sift together the flour, baking soda, salt, and pepper. In a separate bowl, whisk together the eggs, sugar, vanilla, and almond extract. Make a well in the center of the dry ingredients and mix in the eggs, along with the melted butter (or finely ground chocolate). Stir in the nuts. With damp hands, form the dough into two 14-inch logs, spaced evenly on the baking sheet.

Bake for 25 minutes. Remove from oven and cool 10 minutes. Using a long serrated knife, slice the dough diagonally into 1/2-inch cookies. Arrange cookies, cut side down on a baking sheet and return to oven an additional 20 minutes. If you like extra-crisp biscotti, flip them over midway during baking and bake them a few minutes longer.

Cool completely and store in an air tight container.

Makes about 50 cookies.

2 1/4 cups flour
1/3 cup Hershey’s Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12 ounces) semi-sweet chocolate chips
1 cup chopped nuts (optional)

Heat oven to 375°. Stir together flour, cocoa, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually mix in flour mixture, beating well. Stir in the chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly’; remove from cookies sheet to wire rack.

Makes 2 1/2 dozen