Recipe by Kittencal@recipezazz
This delicious rich pie takes very little time to put together! I have made this pie on many occasions it is so good, just make certain that the pie is completely cooled or refrigerate until cold or it will not slice well. The crust/s may be made up to a week in advance and kept frozen. May I suggest, you better make two of these lol!
Top Review by J-Boston
SO DELICIOUS!! I made this for Thanksgiving and it was a huge hit! I can't figure out if I love the chocolate crust or the pecan filling better! Very rich, but very good and very simple to make. Thanks for the great recipe- it will be a staple for my Thanksgiving desserts!
- 1 1⁄2 cups fine chocolate wafer crumbs
- 5 tablespoons melted butter
- 1 teaspoon vanilla
- 3⁄4 cup butter (no substitutes!)
- 3⁄4 cup brown sugar, packed
- 1⁄4 cup light corn syrup
- 2 tablespoons light corn syrup (use 1/4 cup plus 2 tbsps corn syrup for filling)
- 10 ounces pecan halves (about 3 cups)
- 3 tablespoons whipping cream (unwhipped)
- 2 ounces unsweetened chocolate, chopped
- whipped cream
Directions See How It's Made
- For the crust: blend all the ingredients in a processor.
- Press the crumb mixture into bottom and up sides of a 9-inch glass pie plate.
- Cover the crust and freeze while preparing the filling.
- To make the filling: set oven to 350 degrees.
- In a saucepan combine butter, brown sugar and corn syrup; bring to a boil, stirring, boil 1 minute.
- Stir in the nuts and whipping cream; boil until mixture thickens slightly (about 3 minutes) remove from heat.
- Add in chopped chocolate; stir until chocolate melts and the mixture is well blended.
- Pour the hot filling into the prepared crust.
- Distribute the pecans evenly (as best you can) using a spoon.
- Bake until the filling bubbles all over (about 10 minutes).
- Cool completely or refrigerate.
- Serve with a dollup of whipped cream on each slice.