chocolate pecan pie
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
6-12
ingredients
-
crust
- 1 cup graham cracker crumbs
- 3⁄4 cup pecans, ground (about 3.25-ounce package)
- 6 tablespoons unsalted butter, melted
- 1⁄8 teaspoon salt
-
filling
- 1 (14 ounce) can sweetened condensed milk
- 1⁄4 teaspoon salt
- 3⁄4 cup heavy cream
- 2 cups pecans, chopped (about 8.5-ounce package)
- 4 ounces unsweetened chocolate, coarsely chopped
- 1 teaspoon vanilla
-
topping
- 1 tablespoon vegetable oil
- 1 tablespoon water
- 1⁄4 cup packed light-brown sugar
- 1⁄2 cup shelled pecan halves
- whipped cream (optional)
directions
- heat oven to 350°.
- crust: mix crumbs, pecans, butter and salt in bowl until combined.
- press over bottom and up sides of 9-inch pie plate to make firm crust.
- bake in 350° oven 10 minutes or until lightly browned.
- remove from oven.
- filling: heat together the condensed milk and salt in heavy-bottomed, medium-size saucepan over medium heat, stirring, until bubbles just start to form around edge of pan and mixture begins to steam.
- add cream and pecans.
- bring to a gentle simmer.
- remove from heat.
- stir in chocolate until melted.
- stir in vanilla.
- pour into crust.
- let cool on rack to room temperature.
- refrigerate 2 to 3 hours or until cold and firm.
- topping: stir together oil, water and sugar in small saucepan.
- bring to a boil.
- add pecans; stir to coat.
- cook 2 minutes, stirring frequently.
- line baking sheet with foil.
- pour pecan mixture onto foil.
- separate pecans using 2 forks.
- let cool.
- scatter over pie, and serve with whipped cream, if desired.
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