2 c. Toasted Pecans
½ c. packed brown sugar
¾ c. flour
½ t. salt
1 T. real Vanilla
¼ Stick Unsalted butter chopped into ¼ T pieces (if using salted, leave out salt ingredient)
1 lb. Premium Bittersweet Chocolate broken into small pieces
1 ½ c. Half and Half (you can add less or more to your taste/consistency).
½ t. salt
⅓ stick unsalted butter chopped in pieces (if using salted, omit salt above).
¼ c. liqueur of choice (I like Frangelico, but Grand Marnier is nice also)
No nutrition information available
In food processor, coarsely chop pecans, then add flour and sugar, pulse several more times, then while running add vanilla and gradually add butter pieces. Scrape the sides of the bowl several times to insure proper blending. Do not overprocess, the final product should have the consistency of coarse cornmeal, not clumping (although this won’t harm the crust either). Press into 9’” springform pan evenly around bottom and halfway up sides. Bake in 400 degree oven for 25 minutes or until starting to brown. Allow to cool before adding filling.
In double boiler, or in bowl over simmering water, melt chocolate. I like to use my Cuisinart Standing Mixer bowl because when melted I can use the same bowl on the mixer. Mix frequently to avoid burning the chocolate, do NOT boil water, just simmer.
When thoroughly melted, transfer to mixer. Add butter gradually until all melted, then gradually add half of the ½ and ½. Add liqueur and scrape down sides of bowl to avoid seizing the chocolate (hardening). Add the remainder of the ½ and ½. You may want to add more or less based on whether you want a dense pie or a more “mousse-y pie.” Beat until well incorporated, scraping sides thoroughly and frequently. Pour into prepared, cooled crust. Refrigerate a minimum of four hours to set. May be made one day ahead. Serve with Whipped Cream.