Crust:
1 ½ cups chocolate wafer cookie crumbs (about 7 oz.)
5 Tbsp. butter, melted
½ tsp. vanilla extract
Filling:
¾ cup (1 ½ sticks) butter
¾ cup packed golden brown sugar
6 Tbsp. light corn syrup
3 cups pecan halves (about 10 oz.) Pecan pieces don’t look as good
3 Tbsp. whipping cream plus a dollop for each piece as garnish
2 oz. unsweetened chocolate, chopped
For crust: Blend all ingredients in a processor. Press crumb mixture onto the bottom and up sides of a 9” glass pie dish. Cover crust and freeze while preparing filling. You can make this 1 week ahead if you keep it frozen.
For Filling: Preheat oven to 350 degrees. Combine butter, brown sugar and corn syrup into a heavy medium saucepan. Bring to a boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from head. Add chocolate. Stir until chocolate melts and mixture is well blended. Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool. Serves 8 to 10.
Comments