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Recipe: Chocolate - Pecan Mud Pie
Similar Categories: Chocolate, Pecan, Mud, Pie
Serving Size : 8 Preparation Time :3:00
CRUST:
6 ounces chocolate wafer cookies
1 1/2 tablespoons granulated sugar
3 tablespoons butter -- melted, warm
MOUSSE:
1/2 pound bittersweet or semisweet chocolate
2 egg yolks
3 tablespoons strong coffee
1/4 cup granulated sugar
1/4 pound butter -- cut into pieces
3 egg whites
2 teaspoons lukewarm water
6 ounces pecans -- shelled halves
1 cup light brown sugar
Pinch salt
1/2 cup butter
1/4 cup (to 1/3) heavy cream
2 tablespoons dark rum
Preheat oven to 350.
CRUST:
Insert metal blade in dry processor container. Process chocolate cookie
wafers with sugar to fine crumb consistency. With machine running, drizzle melted
butter through food chute, clean container side with a spatula and process 5
seconds more. Press crumb crust into an 11-inch fluted tart pan with
removable bottom. Chill 5 minutes. Bake 5 minutes and set aside to cool.
MOUSSE:
Put half of the chocolate in dry processor container. With machine running,
add remaining chunks through food chute and process until chocolate is ground
to small bead consistency. Add egg yolks.
Heat coffee, sugar and butter in a medium saucepan over low heat. Stir until
sugar dissolves. Heat to simmering. With machine running, pour hot butter
mixture through food chute in a thin stream. Stop to clean container side with a
spatula and process 5 seconds longer. Transfer to a mixing bowl.
Wash and dry processor container and blade. Mix egg whites with water and
process, drizzling whites through food chute. Process until whites are whipped
to firm peaks, usually 1 1/2 minutes. Fold whites into chocolate mixture and
refrigerate until partially set.
Dry processor container and blade with paper toweling.
CARAMEL MIXTURE:
Very coarsely chop 4 ounces (about 1 cup) of pecans using one-second pulses;
set aside and set remaining whole pecans aside.
Heat sugar, salt and butter, stirring until dissolved. Add cream and rum.
Heat to boiling and simmer until caramel thickens to a consistency that coats
the back of a spoon. Transfer half of the caramel to a small saucepan; set
aside. Add chopped pecans to caramel remaining in pan, stir and immediately pour
onto bottom of crumb crust, carefully spreading into an even layer.
Refrigerate until caramel sets.
ASSEMBLY:
Spoon chocolate mousse on caramel-nut layer. Spread top of mousse smooth.
Refrigerate until firmly set.
Reheat remaining caramel over low heat (add 2 tablespoons cream to mixture
to thin, if necessary). Place pecan halves in a decorative design on top of
mousse. When caramel has cooled slightly, pour evenly over top of tart and
distribute evenly with a pastry brush. Refrigerate until caramel becomes firm,
about 2 hours. Cut with a hot knife.
Per Serving (excluding unknown items): 780 Calories; 64g Fat (69.9% calories
from fat); 8g Protein; 54g Carbohydrate; 7g Dietary Fiber; 138mg
Cholesterol; 438mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk;
12 1/2 Fat; 2 1/2 Other Carbohydrates.
CRUST:
6 ounces chocolate wafer cookies
1 1/2 tablespoons granulated sugar
3 tablespoons butter -- melted, warm
MOUSSE:
1/2 pound bittersweet or semisweet chocolate
2 egg yolks
3 tablespoons strong coffee
1/4 cup granulated sugar
1/4 pound butter -- cut into pieces
3 egg whites
2 teaspoons lukewarm water
6 ounces pecans -- shelled halves
1 cup light brown sugar
Pinch salt
1/2 cup butter
1/4 cup (to 1/3) heavy cream
2 tablespoons dark rum
Preheat oven to 350.
CRUST:
Insert metal blade in dry processor container. Process chocolate cookie
wafers with sugar to fine crumb consistency. With machine running, drizzle melted
butter through food chute, clean container side with a spatula and process 5
seconds more. Press crumb crust into an 11-inch fluted tart pan with
removable bottom. Chill 5 minutes. Bake 5 minutes and set aside to cool.
MOUSSE:
Put half of the chocolate in dry processor container. With machine running,
add remaining chunks through food chute and process until chocolate is ground
to small bead consistency. Add egg yolks.
Heat coffee, sugar and butter in a medium saucepan over low heat. Stir until
sugar dissolves. Heat to simmering. With machine running, pour hot butter
mixture through food chute in a thin stream. Stop to clean container side with a
spatula and process 5 seconds longer. Transfer to a mixing bowl.
Wash and dry processor container and blade. Mix egg whites with water and
process, drizzling whites through food chute. Process until whites are whipped
to firm peaks, usually 1 1/2 minutes. Fold whites into chocolate mixture and
refrigerate until partially set.
Dry processor container and blade with paper toweling.
CARAMEL MIXTURE:
Very coarsely chop 4 ounces (about 1 cup) of pecans using one-second pulses;
set aside and set remaining whole pecans aside.
Heat sugar, salt and butter, stirring until dissolved. Add cream and rum.
Heat to boiling and simmer until caramel thickens to a consistency that coats
the back of a spoon. Transfer half of the caramel to a small saucepan; set
aside. Add chopped pecans to caramel remaining in pan, stir and immediately pour
onto bottom of crumb crust, carefully spreading into an even layer.
Refrigerate until caramel sets.
ASSEMBLY:
Spoon chocolate mousse on caramel-nut layer. Spread top of mousse smooth.
Refrigerate until firmly set.
Reheat remaining caramel over low heat (add 2 tablespoons cream to mixture
to thin, if necessary). Place pecan halves in a decorative design on top of
mousse. When caramel has cooled slightly, pour evenly over top of tart and
distribute evenly with a pastry brush. Refrigerate until caramel becomes firm,
about 2 hours. Cut with a hot knife.
Per Serving (excluding unknown items): 780 Calories; 64g Fat (69.9% calories
from fat); 8g Protein; 54g Carbohydrate; 7g Dietary Fiber; 138mg
Cholesterol; 438mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk;
12 1/2 Fat; 2 1/2 Other Carbohydrates.
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