Posts Tagged: pecans

Chocolate Pie Recipes / Pecan Pie Recipes / Pie Recipes — No Comments
21
May 09

Chocolate Angel Pie recipe

Ingredients:

SHELL
2 medium egg whites.
1/8 teaspoons of salt.
1/8 teaspoons of cream of tartar.
½ cup of sugar.
½ teaspoon of vanilla.
½ cup of pecans.

FILLING
1 bar (4 oz) of Bakers German Sweet Chocolate.
3 tablespoons of water.
1 teaspoon of vanilla.
1 cup of whipping cream.
Preparation Instructions:

SHELL
Preheat your oven to 300°F (150°C). Beat the egg whites with the salt and cream of tartar until foamy. Add the sugar, two tablespoons of at a time, beating thoroughly after each addition. Continue beating until very stiff peaks are formed. Fold in the vanilla and pecans. Spoon into a greased 8-inch pie pan to form shell, building up sides. Bake for 55 minutes.

FILLING
Melt the chocolate with the water and remove from heat. Add the vanilla and allow to cool. Whip the cream and fold in chocolate mixture. Spoon into the cooled pie shell and refrigerate for 3 hours.

Chocolate Pie Recipes / Pecan Pie Recipes / Pie Recipes — No Comments
18
May 09

Chocolate Eggnog Pie

INGREDIENTS:

  • 1/2 cup granulated sugar, divided
  • 1 envelope unflavored gelatin
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup whole milk
  • 1 ounce unsweetened chocolate, finely chopped
  • 4 eggs, separated
  • 1 cup whipping cream, divided
  • 2 tablespoons light rum or good brandy
  • 1 cup finely chopped toasted pecans
  • 1 9-inch pastry shell, baked
  • pecan halves, for garnish, if desired, or shaved semisweet chocolate

PREPARATION:

Combine 1/4 cup of the sugar, gelatin, salt, and nutmeg in top of double boiler or metal bowl over a saucepan with hot water. Mix well. Add milk and chocolate, and heat over hot water until chocolate is melted.In another bowl, beat egg yolks lightly. With the same beaters, beat milk and chocolate mixture until chocolate blended. Stir in egg yolks, and cook over medium low heat, stirring often, until slightly thickened. Remove from heat and let cool. When mixture is cold and begins to set, beat egg whites with clean beaters until stiff. Gradually beat in remaining 1/4 cup sugar, beating until stiff peaks form. In another bowl with the same beaters, beat 1/2 cup of the whipping cream until stiff. Fold egg whites, whipped cream, rum or brandy, and pecans into the gelatin mixture. Turn filling into the baked pastry shell. Chill for several hours. Whip remaining 1/2 cup cream and decorate pie or top each serving with a dollop