Recipe courtesy of Monument Cafe
From:
Food Network Magazine
Monument Cafe's Chocolate Pie
Getting reviews...
- Level: Intermediate
- Total: 5 hr 15 min
- Active: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 920
- Total Fat
- 82 g
- Saturated Fat
- 43 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 7 g
- Sugar
- 35 g
- Protein
- 8 g
- Cholesterol
- 179 mg
- Sodium
- 119 mg
Monument Cafe lives up to its name: It's a pillar of the Georgetown community and a tribute to all the Texas roadside eateries that have vanished over the years. After it opened in 1995, the restaurant became known for its Monument Chocolate Pie, a recipe passed down to owner Rusty Winkstern from a friend. Rusty credits its popularity to the balance of flavors: bitter from the chocolate mousse, sweet from the whipped cream and salty from the toasted pecan crust. There's something crave-worthy about it," he says. The recipe remains a closely guarded secret, but Rusty shared a version for us to try at home. Put on some Hank Williams and it'll feel almost like you're sitting at the diner, eating the real thing.
- Level: Intermediate
- Total: 5 hr 15 min
- Active: 1 hr 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 920
- Total Fat
- 82 g
- Saturated Fat
- 43 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 7 g
- Sugar
- 35 g
- Protein
- 8 g
- Cholesterol
- 179 mg
- Sodium
- 119 mg
Ingredients
For the Crust:
For the Filling:
For the Topping:
Directions
- Preheat the oven to 350 degrees F. Make the crust: Spread the pecans on a baking sheet and bake, stirring once, until lightly browned, about 10 minutes. Let cool.
- Melt the butter in a medium saucepan, then stir in the brown sugar and toasted pecans. Press the mixture into a 9-inch pie plate. Refrigerate until set, about 1 hour.
- Make the filling: Bring 1 cup heavy cream to a boil in a medium saucepan. Remove from the heat and add the chocolate chips, unsweetened chocolate and salt. Let sit 5 minutes, then stir until smooth. Transfer to a medium bowl and let cool.
- Beat the remaining 2 cups heavy cream, the granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Fold into the chocolate mixture. Spread the filling in the crust and refrigerate until set, about 4 hours.
- Make the topping: Beat the heavy cream, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with chocolate shavings.
