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Have You Ever Tried to Make Your Own Chocolate Pecan Pie?

So, the question is, have you ever tired to make your own chocolate pecan pie, from scratch? The task is a little more challenging than it may seem, but I'm sure you're up for it. First, I'm going to walk you through a freebie recipe for Chocolate Pecan Marshmallow Cake.

Can you say “Out of this world!”? Because this is one of my favorite desserts. This baked treat is sure to leave folks wishing for more, and definitely begging you for the recipe.

Are you ready? I’ll go over the recipe in the following steps:

Chocolate Pecan Marshmallow Cake:

* 6 ounces butter (3/4 cup, 1 1/2 sticks)
* 1 1/2 cups sugar, 3 tablespoons unsweetened cocoa
* 3 eggs, 1 1/2 cups self-rising flour
* 1 1/2 cups chopped pecans, 1 teaspoon vanilla extract
* 6 ounces miniature marshmallows, about 3 cups.

Cream butter and sugar until light and fluffy; beat in cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Pour batter into greased and floured 9x13x2-inch baking pan. Bake chocolate marshmallow cake at 325° for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. Let marshmallows melt then frost with icing (below) while still warm.

ICING:

* 1/4 cup butter
* 1 lb confectioners sugar (about 3 1/2 cups un-sifted)
* 1/4 cup unsweetened cocoa
* 1 teaspoon vanilla
* milk for consistency.

Mix all ingredients together, adding milk until desired spreading consistency is reached; spread on warm chocolate marshmallow cake. Cool chocolate marshmallow cake thoroughly before serving.

This cake has become a family favorite also and like the chocolate pecan pie, it can be served for any occasion and not just for holidays. And the older I got, the more I began experimenting and finding my own recipes. If you don’t already do this, I’d like to suggest that you start. You’ll be amazed the great ideas you can come up with from all your previous baking experience.

I came across this chocolate pecan pie recipe that uses corn syrup like in a traditional pecan pie. It is already cut down to make just one pie and it is no less delicious.

Chocolate Pecan Pie with Corn Syrup:

* 4 ounces semisweet chocolate
* 2 tablespoons margarine, melted
* 3 eggs 1/3 cup sugar , 1 cup corn syrup (light or dark)
* 1 teaspoon vanilla extract
* 1 1/4 cups pecan halves
* 1 unbaked 9-inch pie shell- homemade or frozen.

Preheat oven to 350 degrees. In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans. Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Cool pie on wire rack to room temperature before cutting.

I prefer to use light corn syrup, it seems to give the chocolate pecan pie a lighter taste or in any pecan pie. But the pie is delicious either way, a sweet rich southern dessert. So, go ahead and start your own Sunday dinner tradition… or just any day really. It doesn’t have to be Sunday or even dinner time to enjoy good old southern chocolate pecan pie.

Submitted by:

Michelle Parks

Tanner’s Pecan is owned and operated by Danny Fox and Michelle Parks and offers great chocolate pecan pies. Visit Tanner’s Pecans today for the best selection of Chocolate Pecan Pie and Pecans.




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