Treat your guests to a morsel of chocolaty decadence after dinner.
You will need
- 4 c. chocolate sandwich cookies
- 1/2 lb. butter
- 8 oz. bittersweet chocolate
- 1 c. toasted pecans
- 1/2 c. butter
- 4 large eggs
- 1 c. granulated sugar
- 3 tbsp. light corn syrup
- 1/2 tsp. salt
- Whipped cream
- Chocolate sauce
- Food processor
- Pie plate
- Double boiler
- Wire cooling rack
Step 1 Pulverize cookies Pulverize the chocolate sandwich cookies in a food processor and then mix the pieces with the melted butter to form a dough.
There will be 3 cups of cookie crumbs after grinding. If not, grind a few extra cookies to equal 3 cups.
Step 2 Press dough into pie pan Press the dough into the pie plate to make a crust and place it in the freezer for 3 hours.
Step 3 Melt chocolate and sprinkle pecans Melt 2 ounces of the chocolate in a double boiler, stirring constantly. Then coat the inside of the pie crust with the melted chocolate, sprinkle it with pecans, and set it in the freezer to harden.
Step 4 Melt remaining chocolate Melt the remaining chocolate and butter in the double boiler.
Step 5 Mix eggs and sugar Mix the eggs, granulated sugar, corn syrup, and salt with the mixer set on high speed. Beat until the batter falls from the beaters in ribbons — approximately three minutes.
Step 6 Fold chocolate into batter Fold the melted chocolate and butter mixture into the batter with a spatula and then pour it into the pie shell.
Step 7 Bake on 350 Bake the pie at 350 degrees Fahrenheit for 35 to 40 minutes, until a crust forms on top and the filling is set.
Step 8 Remove pie and cool Remove the pie from the oven and allow it to cool on the wire cooling rack. The pie must be thoroughly cooled before serving.
If you need the pie to cool quickly, allow it to cool on the rack for 30 minutes and then put it in the freezer for 15 minutes.
Step 9 Top cooled pie Top the cooled pie with whipped cream and drizzled chocolate sauce. Cut and serve a big, heaping piece to your favorite person, even if that person is yourself.
The Mayans used cocoa beans in religious rituals and as currency.