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:

Quickview
631k Calories
6g Protein
39g Total Fat
64g Carbs
3% Health Score
Limit These
Calories
631k
32%

Fat
39g
61%

  Saturated Fat
18g
118%

Carbohydrates
64g
21%

  Sugar
47g
53%

Cholesterol
65mg
22%

Sodium
287mg
12%

Caffeine
32mg
11%

Get Enough Of These
Protein
6g
12%

Manganese
1mg
50%

Copper
0.63mg
32%

Iron
5mg
29%

Magnesium
86mg
22%

Phosphorus
172mg
17%

Fiber
4g
17%

Vitamin A
576IU
12%

Zinc
1mg
11%

Vitamin K
10µg
10%

Potassium
336mg
10%

Vitamin E
1mg
9%

Selenium
6µg
9%

Vitamin B1
0.11mg
7%

Folate
28µg
7%

Calcium
69mg
7%

Vitamin B2
0.1mg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.46mg
5%

Vitamin B12
0.17µg
3%

Vitamin D
0.37µg
2%

Vitamin B6
0.05mg
2%

covered percent of daily need
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Related Videos:

No-bake Chocolate Pecan Pie with Meringue Topping

 

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