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Pecan-Chocolate Chip Pie with Cream Cheese Crust

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Submitted by jschnack

Pecan-Chocolate Chip Pie with Cream Cheese Crust recipe

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

2 hrs

Ingredients

dough
½ 226.8
POUND G BUTTER
½ 226.8
POUND G CREAM CHEESE
2 1E+1
TEASPOONS ML VANILLA EXTRACT
2 473
filling
1 237
CUP ML PECANS
4 6E+1
TABLESPOONS ML BUTTER, UNSALTED
2 2
LARGE LARGE EGGS
1 237
¼ 59
CUP ML MOLASSES
½ 118
CUP ML BROWN SUGAR *
1 5
TEASPOON ML VANILLA EXTRACT
¼ 59
CUP ML CHOCOLATE CHIPS
or more *

Directions

FOR DOUGH: CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor.

Reduce speed to low and add the flour. Mix until just incorporated.

Remove the dough, form into three balls and wrap in plastic wrap.

Chill one hour before using. Uncooked dough can be frozen up to two months.

Freeze uncooked balls of dough or freeze dough in pie tins.

Makes three 10-inch pies.

FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color.

Remove from heat and set aside.

In a mixing bowl combine eggs, corn syrup, molasses, brown sugar and vanilla.

Mix until smooth and then mix in the pecans and butter.

Pour this filling into the pie crust and sprinkle with the chocolate chips.

Place on the middle rack of a preheated 350℉ (180℃) oven and bake until the center of the pie is set, about 35 to 40 minutes.

Remove from the oven and let the pie cool before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 974 62% from fat
 % Daily Value *
Total Fat 67g 102%
Saturated Fat 34g 171%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 445mg 19%
Total Carbohydrate 30g 30%
Dietary Fiber 3g 11%
Sugars g
Protein 23g
Vitamin A 36% Vitamin C 0%
Calcium 11% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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