Rating: 3.5 stars
273 Ratings
  • 5 star values: 118
  • 4 star values: 31
  • 3 star values: 73
  • 2 star values: 34
  • 1 star values: 17
Kate Merker

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Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
3 hrs 15 mins
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan, combine half the cream, the chocolate, and 3 tablespoons of the sugar. Cook over medium-low heat, whisking frequently, until the chocolate melts. In a bowl, combine the cornstarch and the remaining sugar. Add the egg yolks and whisk.

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  • Add 2 tablespoons of the warm chocolate mixture to the egg mixture. Whisking constantly, slowly add the egg mixture to the pan. Cook, still whisking, until thickened, 2 minutes. Remove from heat. Add the vanilla and butter. Whisk until the butter melts.

  • Pour the filling into Shortbread-Pecan Crust. Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Sprinkle with the cocoa. With an electric mixer on medium-high, beat the remaining cream. Serve with the pie.

Nutrition Facts

883 calories; calories from fat 82%; fat 80g; saturated fat 42g; cholesterol 354mg; sodium 135mg; carbohydrates 42g; fiber 3g; sugars 25g; protein 8g.
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