No-bake Chocolate Pecan Pie
Home Cooking Adventure www.homecookingadventure.com
7 oz (200g) digestive biscuits or graham crackers
Process until crumbs form
½ tsp (2g) cinnamon
1/3 cup (80g) butter, melted
Mix until evenly moistened
8 inch (20cm) pie/tart pan, slightly greased
Press the mixture into the bottom and edges of the pan
Refrigerate until you prepare the filling
3 eggs
Separate whites from yolks
Set aside the whites for later
⅓ cup (70g) sugar
Mix yolks with sugar until creamy and light yellow colored
1 cup (100g) pecans, toasted, cut into small pieces
1/2 cup (100g) sugar
2 tbsp (30ml) water
Place over medium heat until sugar dissolves and gets a light caramel color
3.5 oz (100g) unsalted butter
Stir until melted
½ tsp (3g) salt
Add mixed yolks
Cook for about 1 minute more until thickens
1 tsp (5g) vanilla extract
Don’t overcook
Pour over the crust
Refrigerate until you prepare the chocolate ganache
3.5 oz (100) semisweet chocolate
3.5 oz (100g) whipping cream
Melt over bain-marie until completely melted
Pour over the pecan caramel filling
Refrigerate for at least 30 minutes
the 3 egg whites, at room temperature ⅔ cup (135g) granulated sugar
1/4 tsp (1g) cream of tartar
¼ tsp (1g) salt
Place over a pan with simmering water
Whisk constantly for about 5 minutes
Start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form
1 tsp (5g) vanilla extract
Spread meringue on top of the pie
Use a spoon to create some meringue picks
Toast the meringue with a brulee torch