INGREDIENTS:
Cookie Crust - Layer 1
- 1 1/2 cups Chocolate Graham Crackers
- 1/4 cup melted unsalted butter
- 1/4 tsp vanilla extract
Pecan Filling - Layer 2
- 1/3 cup melted unsalted butter
- 1/3 cup brown sugar *(I mix half with dark and half with light)
- 1/4 cup corn syrup
- 1 1/2 cups chopped pecans
Chocolate Ganache Filling - Layer 3
- 9 oz semi-sweet chocolate
- 9 oz bittersweet chocolate
- 1 tbsp cocoa powder
- 6 tbsp unsalted butter
- 1 1/2 cups heavy cream
INSTRUCTIONS:
Pre-heat oven to 350° Fahrenheit
9" springform pan - No need to spray it.
Layer 1 -Chocolate graham crackers crush up 1 1/2 cups. Add 1/4 cup
melted unsalted butter and 1/4 Tsp. vanilla. Mix well then press into the bottom of the pan and 1/2 inch up the sides. Put in the fridge.
Layer 2 -Pecan filling - 1/3 cup melted butter, 1/3 cup brown sugar, (I mix half and half with light and dark brown sugar for everything I make.) 1/4 cup corn syrup, and 1 1/2 cups chopped pecans.
Add to the chocolate crust and carefully spread evenly across the bottom. Back into the fridge.
Layer 3 - Chocolate Ganache - 9 oz semi-sweet chocolate, 9 oz bittersweet chocolate, 1Tbsp good cocoa powder, 6 Tbsp unsalted butter, 1 1/2 cups heavy cream.
Place chocolate in a large glass mixing bowl, and add butter. Microwave for
approximately 2 minutes, pull out and stir until all is melted and blended. May need a little more time but watch very close. I use a wire whisk and go at it. Then I
warm up the heavy cream in the microwave to make it room temperature and add it to slowly to the chocolate mixture. Stirring very fast until dark chocolate is melted and creamy and blended.
Pour into the shell, and bake for 8 minutes. Pull and cool then refrigerate. It's
so rich you can feed about 24 people with it.