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no bake chocolate pecan pie

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No Bake Chocolate Pecan Pie

A twist on the classic Thanksgiving dessert, this no-bake chocolate pecan pie features three layers of chocolate goodness and a very generous amount of pecan pie filling. Everyone will rave about it! The thing about Thanksgiving desserts is that they need to be made in advance. You can’t bake your pumpkin pie or the cheesecake on Thanksgiving morning. There’s not enough room in the oven! Unless you have 3 or 4 ovens and in that case, I’m not talking with you anymore. The beauty of this no-bake chocolate pecan pie is that it requires no oven space. And it can be made up to a week or two in advance! How amazing is that? One less thing to stress about.

Ingredients :
  • 1/2 cup Butter Pecan coffee creamer
  • 8 oz. Semisweet chocolate, chopped
  • Pecan Pie Filling
  • 1 tbsp. Butter
  • 3/4 cup Chopped pecans
  • Salt
  • 1 Egg yolk
  • 3/4 cup Water
  • 2 tbsp. Cornstarch
  • 1/2 cup Brown sugar
  • 1/2 cup Sugar
  • 2 tbsp. Butter Pecan coffee creamer
  • 8 oz. Cream cheese, room temperature
  • 4 oz. Semisweet chocolate, chopped
  • 1/3 cup Butter, diced
  • 25 Chocolate sandwich cookies
Directions :
  1. Place the chocolate cookies and 1/3 cup butter into a food processor. Pulse until fine crumbs form. Best restaurants near me
  2. Place the crumb mixture into a 9" pie pan or an 11" tart pan with a removable bottom and with your fingers press onto the bottom and the sides evenly.
  3. Refrigerate for 30 minutes.
  4. Make the chocolate cheesecake layer.
  5. In a heatproof bowl, add the 4 ounces of chocolate. Microwave in 30 seconds intervals, stirring until the chocolate is melted and smooth. Set aside until needed.
  6. In a mixing bowl, add the cream cheese, sugar, and Butter Pecan coffee creamer.
  7. With the paddle attachment on, beat on low speed until creamy.
  8. Add the melted chocolate and stir until just combined.
  9. Pour the chocolate cheesecake into the prepared crust.
  10. Refrigerate while making the pecan pie filling.
  11. In a medium-size saucepan add the cornstarch, brown sugar, water, egg yolk, pecans, and salt.
  12. Place the saucepan over medium flame and cook, stirring constantly until the filling thickens, about 3-5 minutes.
  13. Remove from the heat and stir in the butter.
  14. Spread the pecan pie filling over the chocolate cheesecake layer.
  15. Return the pie to the fridge while making the ganache.
  16. In a heatproof bowl, add the chocolate and butter pecan coffee creamer. Microwave in 30 minutes intervals, stirring until the chocolate is melted and the mixture is velvety smooth.
  17. Pour over the pecan pie filling.
  18. Refrigerate until set.
  19. Wrap the pie tightly and freeze it for later use.

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