Gooey Pecan Pie Bars Recipe
A fun and easy twist on a traditional pecan pie, these Pecan Pie Bars have a delicious buttery shortbread crust and a rich sweet filling full of pecans. They’re the perfect combination of sweet and salty! These nutty and gooey bars are perfect for the holidays and feeding a crowd. If you want all the flavor of a pecan pie without the work then this is theThanksgiving dessert you need to make. They're also perfect for friendsgiving, just don't forget to hide one away for yourself since they go so quick!
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Chocolate Chess Pie with Graham Cracker Crust
If you love chocolate pie you'll LOVE this Chocolate Chess Pie - it's like a fudgy brownie in a pie crust! I'm making it with a graham cracker crust for a change - it's the perfect pie tradition.
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RECIPE:
INGREDIENTS
CRUST:
1 ½ cups graham cracker crumbs (about 9 whole graham crackers)
14 cup granulated sugar
7 tablespoons unsalted butter melted
FILLING:
8 tablespoons unsalted butter
4 ounces semisweet baking chocolate chopped
1 tablespoon all purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs
1 large egg white
1 cup Reese’s Peanut Butter Cups chopped (I used minis, but any size is fine, just chop them), optional (see note)
Chocolate Whipped Cream for garnish
INSTRUCTIONS
Note on the pie: if you’re using a 9” standard pie plate it will be a very full pie, as you can see from the photos. Bake it on a cookie sheet just in case, but it should not spill over. You can use up to a 10” pie plate, but do not use anything smaller than 9”. If you have a 9” deep dish pie plate, you can use that as well.
Make the crust: Preheat oven to 350°F. Grind the graham crackers in a food processor until they are a fine crumb. (You can also place them in a large gallon size ziploc bag and roll them with a rolling pin.) Place in a bowl and stir in sugar and melted butter with a fork. Press into the bottom and up the sides of a 9-10” or 9” deep dish pie plate. Bake until firm, about 10 minutes.
Make the filling: Melt the butter with chocolate in a medium sized bowl. I did this in the microwave, heating on high in 30 second increments, stirring between each, until the chocolate is melted and smooth. (You can also do it in a bowl set over a pan of simmering water.)
Once the chocolate is melted and smooth, whisk in the flour, sugar, vanilla, and salt. Whisk in eggs and egg white, one at a time, until the mixture is smooth. Stir in the chopped peanut butter cups, if using. Pour mixture into prepared crust. Bake until the top is puffed and filling is set in the center, 35-45 minutes. Let cool, serve at room temperature. Top with whipped cream or ice cream. (Note that I get pretty slices because I chill my pies a few hours before cutting. That’s the secret to perfect slices!)
RECIPE NOTES
You can leave out the peanut butter cups or swap it with chocolate chips or nuts for other variations.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
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Chess PIe Recipe
Chess Pie
This is a cherished recipe that has brought fun, love and lots of great memories for me and my family and I'm here to share it today. It was called a Chess Pie. But when I went looking for the recipe I found it didn't have the right taste, look or texture. I scoured the internet and found one that was similar in look but wasn't completely right and it was called a Highway Chess Pie. But still it was never right.
A couple of years ago my cousin and my mom were talking about the pie and she mentioned I had been looking for it and found similar pies but never the right one. Well, my cousin had the recipe my Great Aunt Ida had the recipe and gave it to my Great Aunt Nina.
It's my pleasure to make this recipe for you today! It's was the one thing all my cousins, aunts, and uncles fought over ever year when Thanksgiving arrived.
The Recipe - Chess Pie
IDA’S CHESS PIE
1 cup sugar 2 heaping Tbs. flour
1 cup raisins 1 tsp vanilla
¼ cup butter 1 cup chopped walnuts
¼ cup milk 2 egg yolks (save whites of eggs for meringue)
Cover raisins w/about 2 cups water and boil until tender. (about 20 min)
Add more water if needed.
Mix sugar, flour milk egg yolks. Add this to the cooked raisins, including the water they were cooked in.
Add butter, cook until thick, stirring constantly.
Remove from heat & add vanilla & nut meats. Cool and pour into a baked pie shell.
Cover with meringue and brown.
MERINGUE for pie
2 egg whites, beat until stiff
2 Tablespoons of sugar.
The Music is by: bensound.com
How to make Chocolate Chess Pie | The BEST Chocolate Dessert!?
Hello everyone,
Chocolate Chess Pie is one of the most old fashion decadent chocolate desserts there is. It is rich, creamy, and full of chocolate goodness.
Enjoy!
My Flaky Pie Crust Recipe
*Bake Pie in pre-baked pie shell*
Chocolate Chess Pie
1 1/2 C. Granulated Sugar
2 T. All Purpose Flour
1/4 C. Plus 1 Tablespoon Dutch Coco
1/4 t. Salt
3 Eggs at Room Temperature
1 t. Vanilla Extract
5 T. Soft Butter
2/3 C. Evaporated Milk
Bake Pie @325 degrees for 55-65 minutes or until tester comes out clean. Pie will have a little jiggle in the middle. Cool Completely. Serve chilled with whip cream.