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Pecan-Crusted Chocolate Pie

(2 Votes)
SERVES
12
CHILL TIME
2 Hr
COOK TIME
30 Min

A little goes a long way here, so invite the whole gang over to enjoy their favorite tastes, chocolate and crunchy pecans!

What You'll Need

  • 2 cups pecan halves, divided
  • 1/3 cup sugar
  • 1/4 cup (½ stick) unsalted butter, melted
  • 2 tablespoons caramel topping
  • 1 1/2 cups heavy cream
  • 2 cups (12 ounces) semisweet chocolate chips

What to Do

  1. Preheat oven to 350 degrees F.
     
  2. In a food processor that has been fitted with its metal cutting blade or a blender, finely chop 1-3/4 cups pecans with sugar. Add butter and continue processing until completely blended. Press into bottom and up sides of a 9-inch pie plate, forming a crust. Bake 20 to 25 minutes, or until browned. Remove from oven and allow to cool. Drizzle caramel sauce over the crust.
     
  3. In a medium-sized saucepan, over medium heat, heat cream until almost boiling. Reduce heat to low and stir in chocolate chips. Continue cooking until chocolate melts and mixture is smooth, whisking continuously. Remove from heat and let cool to lukewarm, then pour into pie crust.
     
  4. Garnish with the remaining pecan halves and chill at least 2 hours before serving.

Notes

This is an extra-rich pie, so a small slice goes a long way!

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 535
  • Calories from Fat 367
  • Total Fat 41g 63 %
  • Saturated Fat 18g 90 %
  • Trans Fat 0.0g 0 %
  • Protein 2.3g 5 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 45mg 15 %
  • Sodium 37mg 2 %
  • Total Carbohydrates 48g 16 %
  • Dietary Fiber 1.6g 7 %
  • Sugars 34g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I love looking on this site!!! Pecan pie is a staple in the south. And I love to try different ways to cook them. I'm going to make the above crust with the Four-Layer Pecan Pie. Can't have too many pecans.

Would someone explain the difference between salted and unsalted butter? And what difference does it make which one you use in a recipe? Thanks so much!

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