pie but I especially love specialty chocolate pies. If you want to enjoy
pies that are as good as what you could buy at a special bakery, try these
recipes. Joseph's Chocolate Pecan Pie is just simply delicious.
Chocolate and pecans are two of my favorite things. Combined, they are
irresistible! And who can resist hot fudge? Turtle Pie? Did I die and
go to Heaven?
JOSEPH'S CHOCOLATE PECAN PIE
3 eggs, slightly beaten
1 cup dark corn syrup
1 (4-oz)squares of semisweet chocolate, melted and cooled
1/3 cup sugar
2 tbsp butter, melted
1 tsp pure vanilla
1 1/2 cups chopped pecans
1 unbaked 9-inch pastry shell
Preheat oven to 350 degrees.
In a large mixing bowl, stir together the eggs, corn syrup, chocolate,
sugar, butter, and vanilla until well blended. Stir in pecans and pour
mixture into the pastry shell. Bake at 350 degrees for 50 to 60 minutes.
HOT FUDGE PIE
1/2 cup butter
3 (1-oz each)squares unsweetened baking chocolate
4 eggs
3 tbsp white corn syrup
1 1/2 cups sugar
1/4 tsp salt
1 tsp vanilla
1 9-inch unbaked pie shell
Melt butter in top of a doubler boiler and add the chocolate. Continue to
melt mixture until chocolate is melted; stir to combine well. In a medium
mixing bowl, beat eggs until light. Beat the corn syrup, sugar, salt, and
vanilla into the eggs. Add a small amount of the chocolate mixture to the
egg mixture and mix well to temper the eggs. Add the remaining chocolate
mixture and mix well. Pour the mixture into the pastry shell and bake in a
350 degree oven for 25 to 35 minutes or until the top is crusty and the
filling is set but still somewhat soft. Do not over-bake, the filling
should be like a custard. Serve warm with vanilla ice cream for a real
treat!
CHOCOLATE TURTLE PIE
1/4 cup caramel dessert topping (ice cream topping)
1 Chocolate Crumb Ready Pie Crust
1/2 cup chopped pecans
2 pkgs (4-serving size each) Chocolate Cook and Serve Pudding/Pie Filling Mix
3 cups milk
whipped cream
Spread the caramel topping on the bottom of pie crust. Sprinkle the pecans
over the caramel. Refrigerate.
Meanwhile, in a medium saucepan, stir the pudding mixes into the milk.
Stirring constantly, over medium heat, cook until mixture comes to a full
boil. Remove from the heat. Allow to cool for 5 minutes, stirring twice.
Pour mixture into the crust. Place plastic wrap over the top. Refrigerate
for 3 hours or until set. Garnish with whipped cream drizzled with more
caramel topping. Refrigerate leftovers.
Enjoy!
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