Chocolate Pecan Pie

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.

Chocolate Pecan Pie | Bottom Left of the Mitten

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.

Chocolate Pecan Pie | Bottom Left of the Mitten

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….

Chocolate Pecan Pie | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

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Chocolate Pecan Pie | Bottom Left of the Mitten #pierecipe #holidaypie #chocolate
Print Recipe
Chocolate Pecan Pie
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.
Chocolate Pecan Pie | Bottom Left of the Mitten
Course Dessert
Cuisine Chocolate, Holiday, Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Chocolate, Holiday, Pie
Prep Time 10 minutes
Cook Time 50 minutes
Servings
pieces
Ingredients
Chocolate Pecan Pie | Bottom Left of the Mitten
Instructions
  1. 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.
  2. To start in a bowl combine the sugar, cornstarch and salt. Mix with a whisk until combined.
  3. 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 have melted together completely. Turn off the heat then whisk in the evaporated milk. Let cool for a few minutes.
  4. 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.
  5. 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.
  6. Let the pie cool for at least 4 hours. Slice it up and serve with whipped cream. Enjoy!

Neapolitan Poke Cake

Strawberry cake, chocolate pudding, and vanilla whipped cream make this Neapolitan Poke Cake a triple dessert pleasure that’s perfect for Valentine’s Day!

Neapolitan Poke Cake | Bottom Left of the Mitten

February brings a little holiday that can easily leave you feeling warm in the heart & soul even if it’s cold outside, “Valentine’s Day”.  For my sweethearts, I made this Neapolitan Poke Cake.  Layers of strawberry, chocolate, and vanilla make this simple dessert into a special treat for the ones I love.

Neapolitan Poke Cake | Bottom Left of the Mitten

Aren’t simple desserts the best?  Not only are they easy to make but I am still in the learning phases of becoming the baker I one day hope to be!  Until then, I will stick with no-bake cheesecakes, simple upside down cakes and poke cakes.  Easy and delicious.

How to make Neapolitan Poke Cake:

Beat cake mix ingredients in a bowl at medium speed until well combines.  Grease a 13×9 pan and add cake mix.  Bake at 350 degrees for 25 minutes.  Take cake out and let cool.

Once the cake has cooled down a bit make the pudding.  With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes.

Now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Pour the pudding on top of the cake then take a spatula to push the pudding so that it goes into all the ‘pokes’ and spread evenly all over the top.

Neapolitan Poke Cake | Bottom Left of the Mitten

Refrigerate to let the pudding set for around 2-3 hours.

Just before serving add vanilla to the tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake.

Top with chopped strawberries and chocolate syrup.

Tips & Variations for Neapolitan Poke Cake:

  • When I make cakes I always go straight to the box but then I divert from the directions by substituting the water for milk.

And here you are…..

Neapolitan Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Valentine’s Day!

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Neapolitan Poke Cake | Bottom Left of the Mitten #cake #pokecake #ValentinesDay
Print Recipe
Neapolitan Poke Cake
Strawberry cake poked and filled with chocolate pudding and topped with vanilla whipped cream. Neapolitan Poke Cake is the perfect Valentine's Day dessert.
Neapolitan Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Dessert, Holiday
Prep Time 10 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Course Dessert
Cuisine Cake, Dessert, Holiday
Prep Time 10 minutes
Cook Time 25 minutes
Servings
pieces
Ingredients
Strawberry Cake
Chocolate Pudding
Vanilla Whipped Cream Frosting
Neapolitan Poke Cake | Bottom Left of the Mitten
Instructions
Strawberry Cake
  1. Beat cake mix ingredients in a bowl at medium speed until well combines.
  2. Grease a 13x9 pan and add cake mix. Bake at 350 degrees for 25 minutes. Take cake out and let cool.
  3. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Chocolate Pudding
  1. With an electric mixer blend together the milk and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerate to let the pudding set for around 2-3 hours.
Vanilla Whipped Cream Frosting
  1. Just before serving add vanilla to tub of whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!

Peppermint Mocha Poke Cake

White cake is ‘poked’ and filled with peppermint mocha pudding. Top with a simple whipped cream topping and chopped peppermint bark.  Peppermint Mocha Poke Cake is an easy holiday dessert everyone will love.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

The holidays are so much fun around here.  Not only do we have Christmas coming but it’s also a time for several birthdays in our family.  Just a few days before Christmas we celebrate my Mother -In-Law’s.  After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.

While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense.  It was like she could sniff one out from 300 feet away.  She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes.  I think it was her favorite thing to do next to eating at Be Our Guest.  I hope she enjoys this cake as much as she enjoyed that Starbucks!

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

Feel free to cook the white cake mix per package directions.  For me, that is usually just a ‘guide’.  Most boxed cake mixes call for water which I will substitute with milk.  Or for my Piña Colada Upside Down Cake I added pineapple juice.  Mix it up! And this trick works for most baked goods.  Take my Chocolate Cherry Cafe Brownies, for example, I used coffee instead of milk or water.  Turned out great!

How to make Peppermint Mocha Poke Cake:

For this particular recipe, I used 1/2 cup oil, 1 cup milk, and 3 eggs.

Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350-degree oven.

Bake for 34-38 minutes.

Take out to cool for 10-15 minutes.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

Once the cake has cooled down a bit now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Once it’s been sufficiently poked now it’s time to prepare the pudding.

With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, about 3 minutes.

Pour the pudding over top of the ake then use a spatula to spread evenly while pushing the pudding into the poke marks.  Now lick the bowl, you know you want to! 

Refrigerator to let the pudding set for around 2-3 hours.

Just before serving frost with the whipped cream.  Chop up the peppermint bark and sprinkle over the top.

So festive!  And here you are….

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

*Affiliate links are included in this post. Please read my Discloser Policy.

Gymboree Sale On Now!

Peppermint Mocha Poke Cake | Bottom Left of the Mitten #christmas #peppermintmocha
Print Recipe
Peppermint Mocha Poke Cake
Peppermint Mocha Poke Cake is a fluffy white cake 'poked' and filled with pudding. Top with whipped cream and peppermint bark. A great holiday treat!
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Cake, Holiday
Prep Time 10 minutes
Cook Time 38 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Course Dessert
Cuisine Cake, Holiday
Prep Time 10 minutes
Cook Time 38 minutes
Passive Time 2 hours
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Instructions
White Cake
  1. For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
  2. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Peppermint Mocha Pudding
  1. With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerator to let the pudding set for around 2-3 hours.
Topping
  1. Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.

Caramel Bottom Eggnog Cheesecake #SundaySupper

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

Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

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! 

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……Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays! Instagram | Bottom Left of the Mitten

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…..

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Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Caramel Bottom Eggnog Cheesecake from Bottom Left of the Mitten #christmas #eggnog

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Print Recipe
Caramel Bottom Eggnog Cheesecake
Caramel Bottom Eggnog Cheesecake has a creamy cheesecake filling and a crunchy gingersnap cookie crust. Drizzle with caramel and candied walnuts. A great no-bake holiday treat!
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Course Dessert
Cuisine Dessert, Holiday, Pie
Prep Time 10 minutes
Passive Time 4 hours
Servings
pieces
Ingredients
Candied Walnuts
Eggnog Filling
Ginger Snap crust
Carmel Bottom & Drizzle
  • 11 ounces caramels reserve 10 in seperate dish for dirzzle
  • 3 Tbs milk 2 for caramel bottom then 1 for drizzle
Caramel Bottom Eggnog Cheesecake | Bottom Left of the Mitten
Instructions
  1. For the candied walnuts cook butter, brown sugar and walnuts for 1-2 minutes on stove top medium/high heat. Set to the side to cool.
  2. Crush cookies then add to a greased pie pan. Mix with sugar and butter. Press down to form to pan.
  3. Melt larger bowl of caramels with 2 Tbs milk for around 35-45 seconds. Pour into crust.
  4. Mix Jell-o, eggnog, vanilla, cinnamon and nutmeg together with electric mixer until combined. Pour over caramel and ginger snap crust.
  5. Melt the reserved caramels and milk for 25-35 seconds in microwave. Drizzle over the top of the pie. Add candied walnuts.
  6. Refrigerate for 4-6 hours. Cut into 8 pieces. Enjoy!

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