Chocolate Tuxedo Pie has a scrumptious pecan-graham cracker crust with a smooth cream cheese filling, dotted with bits of luscious chocolate and covered in a jacket of chocolate ganache. This easy to make pie is refrigerated and topped with chopped toasted pecans.
Directions
PREHEAT oven to 375º F.
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.
Nutritional Information
- Serving Size
1/12 servings of recipe
- Calories 440
- Calories from Fat 300
* Percent Daily Values are based on a 2000 calorie diet.
Learn more
% Daily Value *
- Total Fat 33g 51%
- Saturated Fat 19g 95%
- Cholesterol 70mg 23%
- Sodium 210mg 9%
- Carbohydrates 34g 11%
- Dietary Fiber 2g 8%
- Sugars 21g
- Protein 6g
- Vitamin A 15%
- Vitamin C 0%
- Calcium 4%
- Iron 6%