Recipe courtesy of Monument Cafe
From:
Food Network Magazine
Monument Cafe's Chocolate Pie
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 920
- Total Fat
- 82
- Saturated Fat
- 43
- Carbohydrates
- 45
- Dietary Fiber
- 7
- Sugar
- 35
- Protein
- 8
- Cholesterol
- 179
- Sodium
- 119
- Total: 5 hr 15 min
- Active: 1 hr 15 min
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
- 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.