We are searching data for your request:
Upon completion, a link will appear to access the found materials.
A memorable end to any meal
Photo courtesy of McCormick
Try this luscious variation of a classic pecan pie for your next holiday meal. The spicy crunch of a traditional pecan pie nestles on top of a layer of divinely rich chocolate.
Recipe courtesy of McCormick
Ingredients
- 1 refrigerated pie crust , (from 14.1-ounce package)
- 1 Cup semi-sweet chocolate chips
- 3 Tablespoons milk
- 4 eggs
- 3 Tablespoons butter, melted
- 2 Teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 Cup dark corn syrup
- 1 Cup sugar
- 1/2 Teaspoon McCormick® Ground Cinnamon
- 1/4 Teaspoon McCormick® Ground Allspice
- 1/4 Teaspoon salt
- 1 and 1/2 cups pecan halves
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
Recipe Collection
Prep time: 25–30 minutes
Cook time: 30 minutes
Yield: 8–12 servings
User Rating:
Related Story:
Recipe courtesy of Rabbi Avis Miller, Rabbi Emerita of Adas Israel Congregation, Washington, DC. For a fun and relatively easy Passover (and dairy- and gluten-free) dessert, Rabbi Avis Miller gives us this decadent chocolate-y pecan pie recipe that she adapted from her year-round favorite. Using almond flour, ground pecans and potato starch gives a nutty crumbly crust that both contrasts with and complements the rich filling. The pie comes together easily and freezes well. Make one (or like Rabbi Miller, four!) in advance to have ready for holiday entertaining. If you have time, toasting the pecans for the filling (6 to 10 minutes in a 350-degree oven) before using in the recipe gives even more nutty flavor. For a decorative (but optional) touch, drizzle a little melted chocolate or chocolate sauce over each slice before serving.
