REFRESHING FROSE’1 (750 ml.) bottle Rose’½ c. sugar½ c. water8 oz. fresh strawberries, hulled, quartered2…
Decadent Chocolate Pecan Pie
| Decadent Chocolate Pecan Pie | Print |
Recipe By: Alice Morrow
Decadent Chocolate Pecan Pie
Ingredients
- 3 c. gram cracker crumbs
- ¼ c. sugar
- ½ c. plus 3 T. butter, melted and divided
- 1 (12-oz.) jar prepared hot caramel topping, divided
- 1 ½ c. dried cranberries
- 1 ½ c. chopped toasted pecans
- 1 c. crispy rice cereal
- 1 c. cocoa nibs
- 2 t. ground chipotle pepper
- ½ t. sea salt
- 4 (4-oz.) bars semisweet chocolate, chopped
- 1 ½ c. heavy whipping cream
- ¼ c. light corn syrup
- 3 c. pecan halves, toasted
Instructions
- Preheat oven 350.
- In medium bowl, combine crumbs, sugar and ½ c. butter.
- Press mixture into bottom and up sides of 10” deep-dish tart pan with removable bottom.
- Place tart pan on rimmed baking sheet. Bake 10 minutes. Remove from oven and let cool completely.
- Spread half of caramel topping onto crust. Freeze for 30 minutes or longer.
- In bowl, combine cranberries, chopped pecans, rice cereal, cocoa nibs, pepper and salt. Set aside.
- In another bowl, add chocolate and set aside.
- In small saucepan, bring cream, syrup and remaining 3 T. butter to a boil. Remove from heat and pour hot cream over chocolate.
- Let mixture stand 2 minutes and then whisk until smooth.
- Pour half of chocolate mixture into cranberry mixture, stir to combine.
- Place cranberry mixture into prepared crust, pressing down lightly with your hands.
- Freeze 30 minutes or longer. Pour remaining chocolate onto cranberry layer. Freeze until set, at least 30 minutes.
- In bowl, toss pecans with remaining caramel topping. Place onto the tart.
- Serve at room temp. Store covered at room temp for 3 days or keep in refrigerator for longer.
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