Decadent Chocolate Pecan Pie
 
 
Decadent Chocolate Pecan Pie
Recipe By:
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
  1. Preheat oven 350.
  2. In medium bowl, combine crumbs, sugar and ½ c. butter.
  3. Press mixture into bottom and up sides of 10” deep-dish tart pan with removable bottom.
  4. Place tart pan on rimmed baking sheet. Bake 10 minutes. Remove from oven and let cool completely.
  5. Spread half of caramel topping onto crust. Freeze for 30 minutes or longer.
  6. In bowl, combine cranberries, chopped pecans, rice cereal, cocoa nibs, pepper and salt. Set aside.
  7. In another bowl, add chocolate and set aside.
  8. In small saucepan, bring cream, syrup and remaining 3 T. butter to a boil. Remove from heat and pour hot cream over chocolate.
  9. Let mixture stand 2 minutes and then whisk until smooth.
  10. Pour half of chocolate mixture into cranberry mixture, stir to combine.
  11. Place cranberry mixture into prepared crust, pressing down lightly with your hands.
  12. Freeze 30 minutes or longer. Pour remaining chocolate onto cranberry layer. Freeze until set, at least 30 minutes.
  13. In bowl, toss pecans with remaining caramel topping. Place onto the tart.
  14. Serve at room temp. Store covered at room temp for 3 days or keep in refrigerator for longer.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/decadent-chocolate-pecan-pie/