Chocolate Pecan Pie Recipe - Steph’s Stove
Chocolate Pecan Pie
A pie that is chocolaty, nutty, and delicious. Best served warm with a scoop of vanilla ice cream.
1 stick butter melted
½ cup light brown sugar
½ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup all purpose flour
½ teaspoon salt
1 cup chocolate chips
1 cup pecans - chopped
1 frozen pie crust
Preheat oven to 350°
Prebake pie crust for 10 minutes. Combine sugars, melted butter, eggs, and vanilla extract stirring together by hand until well combined. Stir in flour and salt. Fold in pecans and chocolate chips. Pour mixture into pie crust and bake for 1 hour or until the center is almost set. Cool for 15 minutes before slicing for best result. Serve plain or with a scoop of vanilla ice cream. Enjoy!
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The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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Erin Mcdowell's German chocolate pie!
Erin McDowell's German chocolate pie!
We have such admiration and love for Erin and her knowledge of baking. Elsie gave me Erin's Book of Pie for Christmas and I was elated because now we have all her recipes. We adapted the german chocolate pie to our liking and so glad we did. We did Erin's all buttah pie crust, which we par baked before hand (we prebaked the crust so it would't be mushy) There are 2 parts to making this pie and we start with the chocolate custard.
Chocolate custard-
1 cup granulated sugar
1/3 cup cocoa powder
1/4 cup all purpose flour
2 large eggs- room temp
4 tbsp of melted butter
1/3 cup heavy cream
2 oz melted german choclate (bakers german chocolate blocks)
2 tsp vanilla extract
Coconut pecan topping-
4 large egg yolks
1 cup evaporated milk
1 cup granulated sugar
1/4 tsp fine sea salt
2 1/2 cup sweeten shredded coconut flakes
1 cup chopped pecans
Preheat oven 350 degrees. Make custard on stove top. In a medium bowl, whisk sugar, cocoa powder, flour and salt and set aside. Whisk in eggs, melted butter, heavy cream, melted chocolate and vanilla until smooth. Then pour into parbaked crust. Bake at 350 degrees for 30-35 mins until custard is set around edges (it may jiggle in middle)
While to custard pie is baking, make your coconut pecan topping.
This needs to ne made on the stovetop with medium heat and a medium sauce pan. Whisk in eggs, thenevaporated milk, sugar, vanilla and salt. Cook on medium low heat whisking constantly until mixture begins to thicken. Switch from whsking to using a rubber spatula to get into the corners of the pot. after 8-10 mins and is thickened. Remove from heat and stir in pecans then coconut flakes and allow to cool in a bowl to room temp. Spread topping evenly over cooled custard pie and chill for 1 hour before cutting and serving.
German Sweet Chocolate Pie #deliciousdesserts23
German Sweet Chocolate Pie
1 pkg Bakers German Chocolate break into chunks
1/3 C milk
8 oz softened cream cheese cut into 8 pieces. ORIGINAL recipe calls for 4 oz. If not a fan of cheesecake use 4 oz. instead of 8**
2 T sugar
8 oz thawed cool whip
Graham Cracker Crust
microwave Chocolate with 2 T of the milk.
cook 1 minute. stir. cook 1 minute. stir until Chocolate melted.
Beat in cream cheese , sugar, remaining milk until smooth. USE hand electric mixer if possible** I was tired and did not pull mine out. The pie was not as creamy as I like it. **
put in Refrigerator to chill 10 minutes.
fold in softened cool whip until smooth.
pour into crust.
Freeze 6 hours.
stays good in thr freezer for months. * it will not last that long.
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Chocolate Mousse Recipe | Easy Chocolate Dessert
Chocolate Mousse Recipe | Easy Chocolate Dessert
Ingredients
Cocoa powder 1/4 cup (25 gram)
Sugar 1/2 cup (100 gram)
Milk 1/2 liter (500 ml)
Vanilla essence 1tsp (5 ml)
Whipping cream 1 cup (250 ml)
© Hands Touch
Chocolate Cream Pie
This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and is topped with sweetened whipped cream and chocolate curls. It’s every chocolate lover’s dream!
????️ PRINT THE RECIPE:
INGREDIENTS:
For the Oreo Crust:*
▢24 Oreo cookies
▢5 Tablespoons butter
For the Chocolate Pudding Filling:
▢1/3 cup granulated sugar
▢2 1/2 cups whole milk
▢6 large egg yolks
▢2 Tablespoons cornstarch
▢6 Tablespoons salted butter , chopped into pieces
▢8 ounces good quality semi-sweet chocolate , chopped (I like Ghirardelli's)
▢1 1/2 teaspoons vanilla extract
For the Whipped Topping:
▢1 cup heavy whipping cream
▢2 Tablespoons powdered sugar , or granulated sugar
▢1 1/2 teaspoons vanilla extract
INSTRUCTIONS:
For the crust: (Can be made 1-2 days in advance)*
1. Preheat oven to 350°F.
2. Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
3. Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
For the chocolate pudding filling:
1. To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
2. Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
3. Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
4. Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
5. Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4–6 hours or overnight, if desired.
For the topping:
1. Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
2. Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
3. Spread whipped cream over pie and top with chocolate curls or shavings.
MORE TIPS FOR THIS RECIPE:
Make Ahead, Storing and Freezing: You can make this pie 1-2 days ahead of time. Store it gently covered in the refrigerator. The pie can be frozen for up to 3 months (although I feel it's taste and texture is not as beautiful after freezing). Allow to thaw overnight in the refrigerator before enjoying.
Oreo Crust: this recipe will fit in a standard 9'' pie pan (you may have a little extra filling). For a deep dish pie pan, use 30 Oreo cookies and 6 tablespoons of melted butter. You could also use a traditional pie crust (be sure to blind bake it first), or a graham cracker crust.
Chocolate Curls: I've included step-by-step instructions in the post for making chocolate curls, or see the full post here: Chocolate sprinkles, Oreo crumbs or fresh raspberries would also make a beautiful topping.
⏳TIMESTAMPS:
0:00 Intro
0:30 How to make an Oreo crust
1:07 Bake Oreo crust
1:15 How to make chocolate pie filling
1:45 Temper the eggs
2:34 Pour filling into chocolate crust and refrigerate
2:46 Make the whipped cream topping
3:29 Serve
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