You’ll not soon forget this pecan-grahamcracker crust with a smooth cream cheese filling, dotted withbits of luscious chocolate and covered in a jacket of chocolateganache.
Recipe: Chocolate TuxedoPie with Pecan Crust
1 cup graham cracker crumbs
Preheat oven to 375°F (190°C).
Combine crumbs, 1/4 cup pecans and brownsugar in 9-inch pie plate. Stir in butter until moistened; pressonto bottom and up side of pie plate.
Bake for 8 minutes. Cool completely inpie plate on wire rack.
Chop 4 ounces (1 bar) chocolate into smallpieces. Beat cream cheese and marshmallow cream in large mixerbowl for about 2 minutes or until light and fluffy. Fold in choppedchocolate. Spoon into cooled crust. Refrigerate for 1 hour.
Break 4 ounces (1 bar) chocolate intosmall pieces into medium bowl. Microwave cream in 1-cup glassmeasure on HIGH (100%) power for 40 seconds or until boiling.Pour over chocolate; let sit for 1 minute. Stir until smooth.Cool for 10 minutes. Pour over pie and smooth evenly. Sprinkleremaining pecans near edge of pie. Refrigerate for 2 hours oruntil firm.
1/2 cup toasted pecans, chopped – divided use
1/4 cup packed light brown sugar
1/3 cup (2/3 stick) butter, melted
8 ounces NESTL ® TOLL HOUSE® Chocolate BakingBar – divided use
2 (8-ounce) packages cream cheese, softened
1 (7-ounce) jar marshmallow creme
1/2 cup heavy whipping cream
Makes 12 servings.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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