Chocolate-Pecan Ice Cream: Line a cookie
ivide chopped pecans and chopped chocolate among pastry-filled tart pans
o 375\u00b0F.
Combine chocolate chips and butter in microwave
ine with parchment paper. Process pecan pieces until they are ground
eat stirring often until the chocolate is melted.
Pour the
In a large bowl, whisk together eggs, butter, vanilla and almond extract to combine.
Add the sugar, mix well.
Add the corn syrups and mix thoroughly.
Using a rubber spatula, stir in pecans and chocolate.
Pour filling into pie crust and bake at 350 degrees until filling is set about 55-60 minutes. Cool on a wire rack.
ide with remaining frosting. Arrange pecan halves on top.
illing: melt the butter and chocolate in a small saucepan over
or 1 min. Immediately add chocolate to butter and stir until
br>In medium saucepan, melt chocolate and butter;
cool slightly
ilk mixture.
Layer bread, chocolate and nuts, overlapping slices slightly
Preheat oven to 350\u00b0F
In a medium sized bowl, beat together eggs, add in sugar and mix well. Mix in corn syrup, salt, vanilla, and margarine.
Place pecans and chocolate chips in pie shell. Pour mixture over nuts and chips. The pecans will rise up to the top when baking. Bake for 50 to 60 minutes.
Chill before serving and between servings.
n chopped pecans and mini chocolate chips; mix to combine.
Preheat the oven to 350\u00b0.
In a bowl, combinte the first 3 ingredients; set aside.
In a larger bowl, cream the butter with the sugars for 2 minutes or until smooth.
Add in the egg and vanilla; beat well.
Add in the dry ingredients and mix thoroughly.
Stir in the pecans and white chocolate.
Drop by rounded teaspoonfuls onto ungreased cookie sheet (leav room for expansion).
Bake for 10-12 minutes or until lightly golden.
Let cookies cool on cookie sheet for 5 minutes; then tranfer to wire rack to cool completely.
(190 degrees C). Spread pecan halves on a baking sheet
of chopped wite chocolate.
Top with pecan halves.
Bake
Heat oven to 350\u00b0.
Prepare pastry.
In saucepan, combine corn syrup, sugar, chocolate and milk.
Heat, stirring constantly, just until chocolate is melted.
(Could also do in microwave.) Gradually stir hot mixture into eggs.
Stir in pecan halves.
Pour into pastry lined pie pan.
Bake for 50 to 60 minutes.
(Center will appear soft.)
Cool several hours.
Preheat oven to 350\u00b0F
Sprinkle chopped pecans and chocolate chips over bottom of pastry shell.
In a small bowl, whisk eggs, sugar, corn syrup, butter, coffee liqueur, pepper, and vanilla together until well combined. Pour over pecans and chocolate chips in shell.
Arrange pecan halves over top of pie.
Bake at 350\u00b0 F for 55-60 minutes or until set. Cool on a wire rack.
Refrigerate any leftover pie.
Heat oven to 375 degrees. Beat eggs in large bowl using electric mixer on medium speed for 15 seconds. Add syrup, vanilla, flour and brown sugar and beat for 15 more seconds. Stir in chocolate chips and pecan halves with a large spoon. Pour pecan mixture into frozen pie crust. Bake on center oven rack for 45 minutes or until a knife inserted in center comes out clean. Serves 10.
Mix eggs, corn syrup, sugar, chocolate, margarine and vanilla together.
Put pecan pieces into an unbaked pie crust.
Pour mixture over pecan pieces.
Bake at 350\u00b0 for 50 to 60 minutes.
To test, a knife should be inserted into the pie and it should come out clean.