Tuesday, November 17, 2009

Thanksgiving Recipe... Chocolate Pecan Pie & Coconut Pecan Pie

Chocolate Pecan Pie

Lots of chocolate with a buttery flaky crust, this is a delicious pie! This is agreat pie for any occasion. Serve hot or cold, with vanilla ice cream or a spoonful of whipped topping.

Ingredients -
3/4 cup Sugar
1/2 teaspoon Salt
1 cup Light Corn Syrup
3 (1 ounce) squares Unsweetened Chocolate, melted and cooled
3 tablespoons melted Butter or Regular Margarine
3 Eggs
1 teaspoon Vanilla
1 cup chopped Pecans
1 (9 inch) Unbaked Pie Shell
1. Preheat oven to 375 F. 2. Combine first seven ingredients in a bowl.
3. At medium speed, with electric mixer, beat until well blended.
4. Add the pecans.
5. Pour pecan pie mixture into the unbaked pie shell.
6. Bake 35 minutes, or until set.
7. Cool on a wire rack.

Coconut Pecan Pie

Coconut pecan pie is a rich pie enhanced with toasted pecans and toasted coconut. This is the perfect recipe for small parties and get togethers. Serves 10-12 samll pieces. Goes well with ice cream and coffee.

Ingredients -
2/3 cup Sugar
1/3 cup Butter, soft
1 cup Dark Corn Syrup
1/2 teaspoon Salt
3 large Eggs
1/2 cup Toasted Coconut
1 1/2 cup Toasted Pecans, chopped
1 (9 inch) Unbaked Pie Shell
1. Preheat oven to 375 F. 2. Beat sugar, butter, corn syrup, salt and eggs in medium bowl with whisk until well blended.
3. Add pecans and coconut.
4. Pour pecan pie mixture into prepared pie shell
5. Bake 40 to 50 minutes. Center will be soft, but will set when cooling.

1 comment:

Rachel said...

Those are both delicious recipes and the pics are GREAT!!!!!! I love that you are still sporting the "get felt up" button. Thank you!


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