- 1 1/2 cups pecans
- 6 tablespoons all-purpose flour
- 1/3 cup firmly packed dark brown sugar
- 1/2 teaspoon ground nutmeg
- 2 tablespoons cold unsalted butter, cut into pieces
- 1 3/4 cups heavy cream
- 1 pound semisweet chocolate chopped
- 2 large egg yolks, at room temperature
- 1 tablespoon pure vanilla extract
- 1 cup heavy cream, chilled
- 3 tablespoons powdered sugar
- Grated semisweet chocolate
- Food Processor fitted with a metal balde
- 8 or 9 inch tart pan with removable bottom
- Electric mixer
Preheat oven to 350 degrees F.
Make the crust:
Combine the pecans, flour, brown sugar, nutmeg, and butter in a food processor and pulse until the nuts are crushed and the butter is incorporated. Remove from processor and press the crust over the bottom and up the sides of the pan. Bake for 15 minutes; then set aside on a rack to cool.
Make the filling:
In a heavy saucepan, heat the cream until it just begins to bubble around the edges; be careful not to let it scorch.
In a double boiler set over barely simmering water, melt the chocolate, stirring until smooth. Gradually add the hot cream to the melted chocolate, stirring constantly to combine. Stir inthe egg yolks and vanilla until fully blended. Cook over low heat until thickend and hot, 8 -10 minutes. Pour the filling into the prebaked crust and chill for at least 4 hours.
Make the whipped cream:
Put the cream and powdered sugar in a chilled bowl and beat with the electric mixer on medium speed until stiff peaks form.
Before serving, pipe the whipped cream with a pastry bag over the filling in a crosshatch pattern or spoon it on decoratively. Sprinkle the grated chocolate all over.
Remove the sides of the pan and transfer the pie to a plate for serving.