Pies & Tarts

Chocolate Tuxedo Pie With Pecan Crust

NESTLÉ® TOLL HOUSE®
Chocolate Tuxedo Pie With Pecan Crust
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
25 min
Recipe Info - Cook Time
Cook 
8 min
Recipe Info - Serving Size
Servings
12 servings
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.

Experience the delight of Chocolate Tuxedo Pie With Pecan Crust, a culinary masterpiece from NESTLÉ® TOLL HOUSE®. This irresistible dessert features a pecan crust that sets the stage for a rich cream cheese filling, intertwined with decadent NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels. Covered in a glossy layer of chocolate ganache, this pie stands out among pies with nut crust. Perfect for celebrations like Thanksgiving or Father’s Day, this easy recipe crafted with love is sure to become a staple in your collection of pecan crust pie recipes. Whether you’re preparing for a holiday gathering or a cozy family dessert night, it’s a guaranteed hit.

Ingredients

Make It

Step 1

Preheat oven to 375º F.

Step 2

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.

Step 3

Bake for 8 minutes. Cool completely in pie plate on wire rack.

Step 4

Chop 2/3 cup morsels 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.

Step 5

Place remaining 2/3 cup morsels 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.

Ingredients

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