A crisp, crunchy top with pecans make way for a fudge center then finally flaky pie crust. This Chocolate Pecan Pie is close your eyes and give a sigh good.
Happy November! Time to dust off Halloween and enjoy a few short weeks before we officially kick off the holidays. If you’re anything like me even though I have to wait for Thanksgiving feasts I start planning out the menu now. With any luck, you will want to save this Chocolate Pecan Pie recipe for yours.
This actually is a pie that I have been wanting to make forever. I was talking to my Step-Mom about a drink recipe that I wanted to make for the holidays. ‘You know this and your sister’s pie are always what I think about when I remember the holidays.’ A crisp, crunchy top with pecans made way for a fudge center then finally flaky pie crust. Luckily for me, she knew the recipe and gave it to me right then and there.
According to her, I could find the recipe on Baker’s German Chocolate baking squares. Her sister then just omitted the coconut because her family didn’t care for it.
So off to the store I went and picked up the ingredients. Unfortunately, the Baker’s Chocolate did not have this pie recipe in it but no worries I found this German Chocolate Pie Recipe from Betty Crocker and guess what? It was spot on. The perfect holiday pie recipe.
How to make Chocolate Pecan Pie:
For this, I used a pre-made pie crust. Preheat the oven to 375 degrees and put the pie crust into a 9 inch greased pie plate. Put the pie plate on a cookie sheet in case there is any run over from the pie.
To start in a bowl combine the sugar, cornstarch, and salt. Mix with a whisk until combined.
In a separate bowl whisk together the egg yolks and vanilla. Break the chocolate bar into pieces.
In a pot on the stove over medium/high heat start melting the butter then add the chocolate. Stir until the butter and the chocolate has melted together completely.
Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
To the bowl with the eggs and vanilla mix in the cooled chocolate from the stove gradually, do not rush this step. Mix in the sugar and cornstarch mixture.
Pour filling into the pie crust.
Finally, pour the pecans over the top. Cook for 45-50 minutes or until you put a knife into the center and it comes out clean.
Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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This No-bake Caramel Bottom Eggnog Cheesecake is a holiday dessert that has something for everyone-eggnog, caramel, candied nuts, and gingersnaps. Wow your guests with this unique holiday dessert.
I feel like the holiday can finally get underway. I’ve strung the lights up outside, put up the tree, hit the Amazon Cyber Monday deals. We are way ahead of schedule this year and only have a few presents left to get so that means in not too long I have to do one task that I don’t particularly like about Christmas-wrapping presents. I’ll be honest, I suck at it!
However one tradition that I have kind of makes it easy to get through, I enjoy a big glass of eggnog while doing it. That creamy concoction mixed with a little spiced rum….yummy! Makes the fact that I cannot make even a shirt box look presentable a little less stinging. But I’ve never had ‘nog any other way….so I decided to try something different.
In order to let everyone this holiday season enjoy eggnog, I decided to use it in a method that is quickly becoming one of my favorite ways to cook ~ no-bake cheesecake. A no-bake cheesecake can be changed up to suit the needs of any occasion. Easy, fast, versatile and more importantly~delicious!
- Have a picnic? Make my Chocolate Bottom Strawberry Cheesecake.
- Need a quick dessert for a football cookout? Whip up a Butterscotch Bottom Pumpkin Spice Cheesecake.
This Caramel Bottom Eggnog Cheesecake with Ginger Snap Crust is a winner for the holidays. And did you see that I said ‘easy’? Check out the video showing how quickly it comes together.
Dessert is made. So now you can get back to wrapping all those presents. I hope you are better at it than I am!
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you, Christie, from A Kitchen Hoor’s Adventure for hosting this holiday recipe roundup for everyone who loves eggnog! Get 20+ more recipes here…..
- Caramel Bottom Eggnog Cheesecake by Bottom Left of Mitten
- Chocolate Eggnog Poke Cake by Crazed Mom
- Eggnog Bread Pudding with Warm Whiskey Sauce by The Crumby Cupcake
- Eggnog Macarons by Baking Sense
- Eggnog Macaroons by A Kitchen Hoor’s Adventures
- Eggnog Pie by Cindy’s Recipes and Writings
- Gingerbread Bars with Eggnog Frosting by Hezzi-D’s Books and Cooks
- Layered Gingerbread Cake with Eggnog Frosting by The Freshman Cook
- Mini Eggnog Cheesecakes by Authentically Candace
- Coconut Milk Eggnog by A Mind “Full” Mom
- Eggnog Coffee Frappe by And She Cooks
- Gingerbread Eggnog Latte by Palatable Pastime
- Spiked Eggnog Hot White Cocoa by The Weekend Gourmet
- Traditional Homemade Eggnog by The Redhead Baker
Breakfast and Breakfast Pastries
- Baked Eggnog Donuts by Life Tastes Good
- Coconut Eggnog Overnight Oats (with homemade eggnog) by Caroline’s Cooking
- Cranberry Eggnog Scones by That Skinny Chick Can Bake
- Eggnog Pancakes with Cranberry Syrup by Sew You Think You Can Cook
- Eggnog Scones by Feeding Big
- Craig Claiborne’s Eggnog Mousse by Food Lust People Love
- Easy Eggnog Fudge by Sunday Supper Movement
- Eggnog Crème Anglaise by The Wimpy Vegetarian
- Eggnog Panna Cotta with Cinnamon Whipped Cream by Tramplingrose
- Eggnog Pudding Parfaits by Pies and Plots
- Healthy Eggnog Rice Pudding by Cricket’s Confections
- Homemade Eggnog Ice Cream by Simple and Savory
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*Music ‘A Hoot’ by Partners in Rhyme
Did you know that Tuesday was National Pretzel Day ? When I saw this I knew that I had to make & share one of my favorite desserts. It has a sweet citrusy center and a crisp, salty crust made of…you guessed it ~ Pretzels! It’s Cherry Limeade Pretzel Pie.
This is actually a take on a recipe that my Mother-In-Law makes. When I asked where she got it from she said a friend who she worked with made it. So where the original recipe comes from I can’t quit say but it’s delicious and I’m sure a classic in many households by now. I will never forget her making this for me and bringing it over right after we brought our now 9 yr. old home from the hospital. It was just the pick me up I needed to get through the long nights with a newborn.
My Mother-In-Law calls it ‘Margarita Pie’. Here is her hand written recipe card if you prefer to stick to her original version.
For me I changed up the recipe to what it finally became which is Cherry Limeade Pretzel Pie. When she came over with the recipe she brought me a can of sweetened condensed milk so I was literally had everything for this pie BUT the orange juice. I looked in my refrigerator and I had Cherry Limeade so it only made sense to make a few minor changes and Viola! This new version of the ‘Margarita Pie’ that I know and love was created and it was just as good as the original.
So on to the recipe. Gather your ingredients.
First, crush up some pretzels. I took about 1/2 a bag of my 2 yr. olds beloved Meijer Alphabet pretzels (Shhhh, don’t tell him!) and rolled them with a rolling pin to crush them. Roll to desired consistency. I like big pieces but you may prefer them as a finer texture.
Melt 1/2 cup butter while crushing the pretzels. When done add them to your greased pie plate with 1/4 cup sugar.
Mix it all together and form the crust on the bottom and around the sides of the pie plate.
In separate bowl you are going to combine everything BUT your whipped topping. Once combined you will then fold in your whipped topping.
Spoon it into your crust.
Refrigerate until chilled which takes a good 4-6 hours. A perfect no-bake treat for any occasion. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!