Chocolate Tuxedo Pie With Pecan Crust Recipe

You’ll not soon forget this pecan-graham cracker crust with a smooth cream cheese filling, dotted with bits of luscious chocolate and covered in a jacket of chocolate ganache.

Chocolate Tuxedo Pie With Pecan Crust

1 cup graham cracker crumbs 1/2 cup toasted pecans, chopped - divided use 1/4 cup packed light brown sugar 1/3 cup (2/3 stick) butter, melted 8 ounces. NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Bar - divided use 2 (8-ounce) packages cream cheese, softened 1 (7-ounce) jar marshmallow creme 1/2 cup heavy whipping cream

PREHEAT oven to 375ºF (190ºC).
COMBINE crumbs, 1/4 cup pecans and brown sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate.
BAKE for 8 minutes. Cool completely in pie plate on wire rack.
CHOP 4 ounces (1 bar) chocolate into small pieces. Beat cream cheese and marshmallow cream in large mixer bowl for about 2 minutes or until light and fluffy. Fold in chopped chocolate. Spoon into cooled crust. Refrigerate for 1 hour.
BREAK 4 ounces (1 bar) chocolate into small pieces into medium bowl. Microwave cream in 1-cup glass measure on HIGH (100%) power for 40 seconds or until boiling. Pour over chocolate; let sit for 1 minute. Stir until smooth. Cool for 10 minutes. Pour over pie and smooth evenly. Sprinkle remaining pecans near edge of pie. Refrigerate for 2 hours or until firm.

Makes 12 servings.

Estimated Times: Preparation - 25 min | Cooking - 8 min | Cooling Time - 3 hrs refrigerating |

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.