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.
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.