Chocolate Pecan Pie features a buttery crust, a creamy filling packed with toasted pecans, and a hint of bourbon for added warmth. The icing-on-the-cake is a layer of rich chocolate ganache that's ...

Just perfect for both lovers of chocolate and ... Prick the bottom of the crust and place in the fridge for 30 minutes. White ...

Bake the chocolate dough in the oven for 25 minutes. Remove from the oven, and allow to cool. Pecan filling ... Cover the chocolate crust in the pan with three-fourths of the candied pecans ...

Chocolaty, nutty, and filled with rich caramel, carmelitas are a delight for folks ... of crunchy pecans, chocolate chips, and caramel nestled in a buttery oat crust. But this recipe simplifies ...

Press the crumb crust into a pie pan, shaping it evenly across the bottom of the pan and the sides. Bake the crust, flattening it with the back of a spoon every 10 minutes or so, until it is ...

This no-bake pie is a chocolate lover's delight. This pie receives a major ... pie gets a delicious update with a flavorful pecan crust that can be made ahead and frozen. Get the recipe for ...

Is there anything better than a slice of freshly baked pie with a flaky crust and a scoop of ice cream ... Or maybe you're all about the chocolate pies, which are always a good option for all ...

No need to choose between pecan pie and pumpkin pie when you ... and toasty pecans. With its crisp chocolate wafer crust, cookbook author Melissa Clark's unexpected take on pumpkin pie is even ...

According to the experts, a good dark chocolate should contain at least 70 per cent cocoa solids to deliver the desired chocolate hit, but chocolate made from 100 per cent cocoa solids is ...

Remove the crust from the oven, sprinkle the chopped chocolate over the bottom, and let the chocolate soften for 1 to 2 minutes. Using a pastry brush or the back of a spoon, spread the chocolate ...

Pre-heat oven to 140°C. Line a baking tray with baking paper. Beat the egg whites until stiff peaks form. Continue beating whilst gradually adding the sugar, until mixture is thick and glossy ...