Chocolate Pecan Pie II

INGREDIENTS:

1 recipe pastry for a 9 inch single crust pie
2 cups semisweet chocolate chips
3 eggs
1/8 teaspoon salt
2/3 cup packed brown sugar
1 1/2 cups chopped pecans
12 pecan halves

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C).
Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
Bake for 25 to 30 minutes.
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Chocolate Cream Pie II

INGREDIENTS:

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 1/2 cups white sugar
3 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
3 cups milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed

DIRECTIONS:

In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
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Chocolate Pecan Pie I

INGREDIENTS:

1 (9 inch) unbaked pie crust
1/3 cup butter
2/3 cup white sugar
3 eggs
1/4 teaspoon salt
1 cup light corn syrup
1 teaspoon instant coffee powder (optional)
1 cup chopped pecans
1 cup semisweet chocolate chips

1/2 cup heavy cream
1/4 teaspoon vanilla extract
1 tablespoon confectioners’ sugar

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
Combine cream, confectioners’ sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.
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