Monument Cafe’s Chocolate Pie

2017-04-17
  • Yield : 6 to 8 servings
  • Cook Time : 15m
  • Ready In : 15m
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Ingredients

  • 1 1/2 cup pecans, roughly chopped
  • 4 tablespoons salted butter
  • 1/4 cup packed light brown sugar
  • 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
  • 1 cup cold heavy cream
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Shaved unsweetened chocolate, for topping

Method

Step 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.

Step 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.

Step 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. 

Step 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.

Step 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.

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