NO BAKE CHOCOLATE PECAN PIE RECIPE

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!

Ingredients

Crust
    • 25 chocolate sandwich cookies
    • 1/3 cup butter, diced
Chocolate cheesecake
    • 4 ounces semisweet chocolate, chopped
    • 8 ounces cream cheese, room temperature
    • 2 tablespoons International Delight Southern Butter Pecan coffee creamer
    • 1/2 cup sugar
Pecan pie filling
    • 1/2 cup brown sugar
    • 2 tablespoons cornstarch
    • 3/4 cup water
    • 1 egg yolk
    • pinch of salt
    • 3/4 cup chopped pecans
    • 1 tablespoon butter
Ganache
  • 8 ouches semisweet chocolate, chopped
  • 1/2 cup International Delight Southern Butter Pecan coffee creamer

Instructions

  1. Place the chocolate cookies and 1/3 cup butter into a food processor. Pulse until fine crumbs form.
  2. Place the crumb mixture into a 9″ pie pan or an 11″ tart pan with 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 internals, stirring until the chocolate is melted and smooth. Set aside until needed.
  6. In a mixing bowl, add the cream cheese, sugar and International Delight Southern 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 International Delight Southern 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. *** Once set, you can wrap the pie tightly and freeze it for later use.