Clinton Kelly's Chocolate Pecan Caramel Brownie Cream Pie

Clinton Kelly
Servings: 12
2+ hr

Chocolate Brownie Pie

  • Ingredients
  • step-by-step directions
Clinton Kelly's Chocolate Pecan Caramel Brownie Cream Pie
  • For the Crust:
  • 16 Whole Graham Crackers
  • 1 cup Pecans
  • 1/4 cup Sugar
  • 1/8 teaspoon Salt
  • 6 tablespoons melted Butter
For the Filling:
  • 2/3 cup Sugar
  • 1/4 cup Cornstarch
  • 1/2 teaspoon Salt
  • 4 large Egg Yolks
  • 3 cups Whole Milk
  • 5 ounces Bittersweet Chocolate (melted)
  • 2 tablespoons Unsalted Butter (at room temperature)
  • 1 tablespoon strong Coffee
  • 1 teaspoon Vanilla
  • 3 cups Chocolate Brownies (cut into bite-sized pieces; 1/2-inch cubes)
For Serving:
  • Whipped Cream
  • extra chopped Pecans
  • Caramel Sauce
  • For the Crust: In a food processor, combine first four ingredients and pulse until finely ground. With processor on, drizzle in melted butter until well combined. Press into a pie dish and bake in a 350 degree oven for 15 minutes. Cool.
  • For the Filling: Whisk together sugar, cornstarch, salt, and yolks in a large saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute.
  • Pour filling through a strainer into a large bowl, then whisk in chocolate, butter, coffee and vanilla. Cover surface of filling with plastic wrap and chill for 2 hours. 
  • Fold brownie pieces into chocolate cream filling and spoon into crust. Cover and chill for at least 6 hours.
  • For Serving: Top with whipped cream, drizzle with caramel sauce and sprinkle on some chopped pecans.
Similar categories: Desserts Courses & Meals
rate this recipe

Latest Recipes