Recipe courtesy of Monument Cafe

Monument Cafe's Chocolate Pie

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.
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  • Level: Intermediate
  • Total: 5 hr 15 min
  • Active: 1 hr 15 min
  • Yield: 6 to 8 servings
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Ingredients

For the Crust:

1 1/2 cup pecans, roughly chopped

4 tablespoons salted butter 

1/4 cup packed light brown sugar

For the Filling:

3 cups heavy cream

6 ounces semisweet chocolate chips

6 ounces unsweetened chocolate, grated

Pinch of salt

1/4 cup granulated sugar

2 teaspoons pure vanilla extract

For the Topping:

1 cup cold heavy cream

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

Shaved unsweetened chocolate, for topping

Directions

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.