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Chocolate Tuxedo Pie With Pecan Crust

NESTLÉ TOLL HOUSE
Prep:
25 mins
Cooking:
8 mins
Cooling:
180 mins
Yields:
12 servings
Chocolate Tuxedo Pie With Pecan Crust
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.

Ingredients

  • 1 cup graham cracker crumbs
  • 1/2 cup toasted pecans, chopped, divided
  • 1/4 cup packed light brown sugar
  • 1/3 cup (2/3 stick) butter, melted
  • 2 bars (8 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar, divided
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 1 jar (7 oz.) marshmallow creme
  • 1/2 cup heavy whipping cream

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.

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% 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%