No bake chocolate pecan pie
No bake chocolate pecan pie might be just the Southern recipe you are searching for. One serving contains 631 calories, 6g of protein, and 40g of fat. This recipe serves 10. For $1.78 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 58 people found this recipe to be yummy and satisfying. A mixture of sugar, butter, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by a trEATs affair. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a not so outstanding spoonacular score of 36%. Redbud Inn Chocolate Chip Pecan Pie – you take a pecan pie and add chocolate, No-Bake Bourbon Pecan Pie Cheesecakes, and Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting are very similar to this recipe.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 5 minutes
Ingredients:
1/2 cup brown sugar
1/3 cup butter, diced
1 tablespoon butter
25 chocolate sandwich cookies
1/2 cup International Delight Southern Butter Pecan coffee creamer
2 tablespoons International Delight Southern Butter Pecan coffee creamer
2 tablespoons cornstarch
8 ounces cream cheese, room temperature
1 egg yolk
3/4 cup chopped pecans
pinch of salt
4 ounces semisweet chocolate, chopped
8 ouches semisweet chocolate, chopped
1/2 cup sugar
3/4 cup water
Equipment:
food processor
mixing bowl
microwave
tart form
pie form
sauce pan
bowl
Cooking instruction summary:
Place the chocolate cookies and 1/3 cup butter into a food processor. Pulse until fine crumbs form.Place the crumb mixture into a 9" pie pan or an 11" tart pan with removable bottom and with your fingers press onto the bottom and the sides evenly.Refrigerate for 30 minutes.Make the chocolate cheesecake layer.In a heatproof bowl, add the 4 ounces of chocolate. Microwave in 30 seconds internals, stirring until the chocolate is melted and smooth. Set aside until needed.In a mixing bowl, add the cream cheese, sugar and International Delight Southern Butter Pecan coffee creamer.With the paddle attachment on, beat on low speed until creamy.Add the melted chocolate and stir until just combined.Pour the chocolate cheesecake into the prepared crust.Refrigerate while making the pecan pie filling.In a medium size saucepan add the cornstarch, brown sugar, water, egg yolk, pecans and salt.Place the saucepan over medium flame and cook, stirring constantly until the filling thickens, about 3-5 minutes.Remove from the heat and stir in the butter.Spread the pecan pie filling over the chocolate cheesecake layer.Return the pie to the fridge while making the ganache.In a heatproof bowl, add the chocolate and International Delight Southern Butter Pecan coffee creamer. Microwave in 30 minutes intervals, stirring until the chocolate is melted and the mixture is velvety smooth.Pour over the pecan pie filling.Refrigerate until set.*** Once set, you can wrap the pie tightly and freeze it for later use.
Step by step:
1. Place the chocolate cookies and 1/3 cup butter into a food processor. Pulse until fine crumbs form.
2. Place the crumb mixture into a 9" pie pan or an 11" tart pan with removable bottom and with your fingers press onto the bottom and the sides evenly.Refrigerate for 30 minutes.Make the chocolate cheesecake layer.In a heatproof bowl, add the 4 ounces of chocolate. Microwave in 30 seconds internals, stirring until the chocolate is melted and smooth. Set aside until needed.In a mixing bowl, add the cream cheese, sugar and International Delight Southern Butter Pecan coffee creamer.With the paddle attachment on, beat on low speed until creamy.
3. Add the melted chocolate and stir until just combined.
4. Pour the chocolate cheesecake into the prepared crust.Refrigerate while making the pecan pie filling.In a medium size saucepan add the cornstarch, brown sugar, water, egg yolk, pecans and salt.
5. Place the saucepan over medium flame and cook, stirring constantly until the filling thickens, about 3-5 minutes.
6. Remove from the heat and stir in the butter.
7. Spread the pecan pie filling over the chocolate cheesecake layer.Return the pie to the fridge while making the ganache.In a heatproof bowl, add the chocolate and International Delight Southern Butter Pecan coffee creamer. Microwave in 30 minutes intervals, stirring until the chocolate is melted and the mixture is velvety smooth.
8. Pour over the pecan pie filling.Refrigerate until set.*** Once set, you can wrap the pie tightly and freeze it for later use.
Nutrition Information:
covered percent of daily need
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