Chocolate Surprise Pecan Pie Recipe

INGREDIENTS:

Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling:
1 package (8 oz) cream cheese, softened
1/3 cup sugar
Dash salt
1 teaspoon vanilla
1 egg
1 cup chopped pecans
1/2 cup semisweet chocolate chips

Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
1 oz unsweetened baking chocolate, melted, cooled

photo courtesy of Pillsbury.com
photo courtesy of Pillsbury.com

Garnish:
1/2 cup whipping cream
1 tablespoon chocolate-flavor syrup

DIRECTIONS:

1. Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 egg with electric mixer on low speed until well blended. Spread cream cheese mixture into bottom of crust-lined pie plate. Sprinkle with pecans and chocolate chips.

2. In small bowl, beat topping ingredients on medium speed just until blended. Carefully, pour topping over pecans and chocolate chips. Cover crust edge with 2 to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

3. Bake 40 to 45 minutes or until center is set. Cool on cooling rack at least 2 hours before serving.

4. In chilled small bowl, beat whipping cream on high speed until stiff peaks form. Drizzle each pie wedge with chocolate syrup. Spoon dollop of whipped cream on each pie wedge; drizzle with chocolate syrup. Cover and refrigerate any remaining pie.

 

“Put the Lime in the Coconut” Custard Pie Recipe

Another awesome recipe provided by The American Pie Council: “PUT THE LIME IN THE COCONUT” CUSTARD PIE
by Christine Fiedorowicz
2010 Custard Category
Serves 8-10

Ingredients:
Crust:
1 1/2 cups flour
½ cup + 1TBSP shortening
1 tsp salt
4 tbsp water with 1 tsp vinegar

Filling:
1 14oz Can Condensed Milk
9oz cream of coconut
1 cup heavy cream
1 Tsp coconut extract
1/2 tsp vanilla extract
4 large eggs beaten

Topping:
4 oz Lime curd
½ cups shredded/flake coconut – sweetened

Put the Lime in the Coconut Pie. Photo courtesy of piecouncil.org

Directions:
Crust:
1. Mix flour and salt, cut shortening into flour mixture then add water/vinegar mixture.  Form into one disk and refrigerate.
2. Roll out into 9 in pie pan. Prebake crust at 425°F for 20 minutes.

Filling:
1. Blend eggs with rest of ingredients and pour into prebaked crust.
2. Bake at 300°F on bottom 3rd rack for about 1 hour

Let cool completely, spread lime curd over top and sprinkle toasted coconut over top. Chill in fridge for 2 hours.

Three Blind Mice Chocolate Cheese Pie Recipe

Award winning Recipe provided by the American Pie Council: 1st Place Crisco Classic Chocolate
Diane Selich, Vassar, MI

Crisco Pie Crust:
1 1/3 cup of flour
½ tsp salt
½  cup Crisco
3-4 TBS cold water

1. Combine flour and salt in a small mixing bowl.  Cut in Crisco forming a course mixture.  Add water a little at a time.  Work the dough into a ball.

2. Roll on floured board 1 and a half inches larger than your pie plate.  Pinch and trim the edges.

3. Bake at 350°F for 20-25 minutes.  Place foil in pie shell for 25 minutes, remove and bake another 5-8 minutes so the crust will be golden brown.  Cool before using.

Three Blind Mice Chocolate Cheese Pie
Three Blind Mice Chocolate Cheese Pie. photo courtesy of the American Pie Council
Brownie Layer
¼ cup butter
½ cup sugar
½ tsp vanilla
1 egg
¼ cup cocoa
1/8 tsp baking powder
1/8 tsp salt

1. In a small mixing bowl, blend the butter, sugar, and vanilla.  Add egg and beat together.  Combine the dry ingredients and add to the butter mixture.  Spread in a greased pie plate.

2. Bake at 350°F for 8-10 minutes.  Cool and set aside.

Cheesecake Layer
4 ounces softened cream cheese
¾ cup sugar
2 eggs
½ cup sour cream
¼ cup flour
1 tsp clear vanilla
1/3 cup whole milk

1. Blend cheese and sugar together.  Add milk and mix in the eggs.  Add sour cream, vanilla and flour.  Mix until smooth.

2. Pour into a greased pie plate and bake at 350° for 20-25 minutes.

3. Cool- Remove from plate and place in the freezer to set before using.

Ganache
1 cup semi-sweet chocolate chips
2/3 cup heavy whipping cream

1. Melt in a double boiler.  When chips are melted pour into and bowl and cool before using

2. In the baked pie shell, spread 4 tbs of ganache.  Add the brownie layer.  Spread 4 tbs of ganache over the brownie layer and add the cheesecake layer.  Set aside.

Chocolate Filling
2 cups of whole milk
¾ cup sugar
¼ cup cornstarch
2 egg yolks
¼ cup sifted cocoa
½ tsp vanilla
1 tsp butter

1. On low heat place 1 cup of the milk with the sugar, vanilla and the butter.

2. In a mixing bowl add the other cup of milk with the egg, cornstarch and cocoa.  Whip until smooth.  Add slowly to the heated mixture stirring to prevent lumps.  Pour over the cheesecake layer.

3. Cool and top with 4 cups on whipped topping and chocolate curls.

Chocolate Raisin Walnut Pie Recipe

National Pie Day is coming on January 23rd. Are you ready? In the following days we’ll be featuring a few award-winning pie recipes courtesy of the American Pie Council®.

Chocolate Raisin Walnut Pie
Best of Show Professional Division, 2010
1st Place Raisin
Andrea Spring, Bradenton, FL

photo courtesy of the American Pie Council
CRUST
1-1/2 cups Crisco shortening
1 tsp white vinegar
2 T milk
½ cup hot water
4 cups all purpose flour
2 tsp salt
1 T cornstarch

Combine shortening, vinegar and milk.  Pour in hot water.  Mix well.  In separate bowl, mix together flour, salt and cornstarch.  Combine flour mixture with shortening mixture until dough forms.  Separate into four equal balls.  Wrap in film wrap and refrigerate 1 portion and freeze remainder for future use.  Refrigerate for at least one hour before rolling out.

FILLING
3 eggs
2/3 cup granulated white sugar
¼ tsp cinnamon
1 tsp vanilla extract
1/3 cup melted butter
1 cup dark corn syrup
¾ cup milk chocolate chips
1 cup dark raisins
¾ cup chopped walnuts

Mix eggs, vanilla extract, sugar, cinnamon, butter and corn syrup until well blended.  Add chocolate chips and walnuts, mix well.  Set aside.

Preheat oven to 400 °F.  Roll out one portion of pie dough.  Place in 10” pie pan.  Sprinkle raisins over bottom of pie shell.  Carefully pour filling over raisins.  Bake for 10 minutes at 400°F.  Lower temperature to 350°F for 30 minutes or until center of pie is just set.