Chocolate Cream Pie With Praline Sauce
Chocolate Cream Pie With Praline Sauce
Fans of the classic Moon Pie treats will be familiar with the main ingredients: graham cracker crust, homemade chocolate cream, and homemade marshmallow meringue. This recipe amps up the decadence with the addition of a caramel pecan praline layer.Recipe courtesy of Imperial Sugar.
Prep Time
1.25
hours
Cook Time
15
minutes
Servings
10
Total time: 1 hour, 30 minutes
Ingredients
- 1 3/4 cup graham crackers
- 7 tablespoon unsalted butter, melted
- 3 tablespoon imperial sugar extra fine granulated sugar
- 4 large egg yolks
- 3 cup milk
- 4 tablespoon corn starch
- 3/4 cup imperial sugar extra fine granulated sugar
- 1/8 teaspoon salt
- 2 teaspoon vanilla extract
- 1 1/4 cup chocolate chips, 55-63% cocoa mass
- 3 tablespoon unsalted butter
- 1/3 cup well-packed imperial sugar dark brown sugar
- 1/2 cup heavy cream
- 3 tablespoon unsalted butter
- 1/4 teaspoon salt
- 1 cup pecan halves
- 1 teaspoon vanilla extract
- 4 large egg whites, no yolk traces
- 1 cup imperial sugar extra fine granulated sugar
- pinch of salt
- 2 teaspoon vanilla extract
Directions
- Preheat oven to 375°F.
- Crush graham crackers in a food processor or underneath a rolling pin.
- Mix with melted butter and sugar.
- Press on the bottom and sides of a deep dish 9x5-inch pie tin.
- In a saucepan whisk egg yolks with 3-4 tablespoons milk, add corn starch and mix very well.
- Add remaining milk, sugar, and salt.
- Bring to a boil while constantly whisking.
- Once mixture has thickened, remove from heat.
- Add vanilla extract and chocolate and whisk smooth.
- Add butter and mix until combined.
- Scrape edges well or pour into another bowl.
- Cover with plastic food film, with the plastic touching the cream to prevent a skin from forming.
- Let cool for 20-30 minutes.
- Stir chocolate cream until smooth and scrape cream into pre-baked pie shell.
- Place in refrigerator.
- Combine brown sugar, heavy cream, butter, and salt in a saucepan.
- Bring to a boil and then simmer for 4-6 minutes or until caramel coats the back of a spoon.
- Add pecans and vanilla and set aside.
- Place egg whites and sugar in a mixer bowl and whisk over low simmering water until very warm or reaches 145°F.
- Remove from heat and whip until stiff peaks form, about 5-8 minutes.
- Add salt and vanilla extract.
- Remove plastic from pie, spread a 1/3-inch layer of marshmallow meringue onto chocolate cream.
- Gently spoon pecan caramel onto meringue.
- Re-whisk remaining meringue to make it creamy and smooth, and decorate pie as desired.
- Place under a broiler for a few minutes or use a blow torch to brown marshmallow meringue.