No bake chocolate pecan pie recipe

A twist on the classic Thanksgiving dessert, this no bake chocolate pecan pie features three layers of chocolate goodness and a very generous amount of pecan pie filling. Everyone will rave about it!

I’m one of those people who wait until last minute to start planning their holiday meal. Yes, I have an idea weeks in advance of what I want to do, but penciling down and actually starting doing some of the prepping – pretty much the day before or even the day of.

It’s a bad habit. The good news is that most holidays it’s just my husband and my daughter and if something doesn’t go as planned, there’s always something in the freezer to save the day. As a food blogger, I have at least one full meal in the freezer ready to be cooked and desserts, sometimes, 5-6 types of treats. So I don’t stress too much.

Or I didn’t stress too much. This year will be different. I’m hosting Thanksgiving and I’m already writing down what I wanna make, when I need to go shopping and what’s the earliest I can start prepping.

I may not have the whole menu figured out, but I know this no bake chocolate pecan pie might be the star of my Thanksgiving dinner.

The thing about Thanksgiving desserts is that they need to be made in advance. You can’t bake your pumpkin pie or the cheesecake on Thanksgiving morning. There’s not enough room in the oven! Unless you have 3 or 4 ovens and in that case, I’m not talking with you anymore.

The beauty about this no bake chocolate pecan pie is that it requires no oven space. And it can be made up to a week or two in advance! How amazing is that? One less thing to stress about. You can thank you me now. Or later.

To make this no bake chocolate pecan pie you start with a chocolate crust. I used the same crust as in this no bake strawberry chocolate pie.  Chocolate cookies and butter. That’s all.

The second layer of chocolate is a velvety chocolate cheesecake. So GOOD! Cream cheese is mixed with sugar, International Delight Southern Butter Pecan coffee creamer and of course, melted chocolate! My daughter licked the bowl and spatula clean!

The third layer is pecan pie filling. It’s a very quick filing to make, just a few minutes on the stove. Brown sugar, cornstarch, water, egg yolk, pecans, and butter. Cook for a few minutes until thicken. I had to make the pecan pie filling twice since I kept taste-testing the first batch just to realize I didn’t have enough for my chocolate pecan pie. Oops.

The third and last layer, it’s a rich chocolate ganache. 8 ounces of chocolate are melt with 1/2 cup of International Delight Southern Butter Pecan coffee creamer and poured over the pecan pie filling. My heart just skipped a beat!

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No bake chocolate pecan pie recipe

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Roxana

Yields 10-12 slices

A twist on the classic Thanksgiving dessert, this no bake chocolate pecan pie features three layers of chocolate goodness and a very generous amount of pecan pie filling. Everyone will rave about it!

15 minPrep Time

5 minCook Time

20 minTotal Time

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Ingredients

Crust
• 25 chocolate sandwich cookies
• 1/3 cup butter, diced
Chocolate cheesecake
• 4 ounces semisweet chocolate, chopped
• 8 ounces cream cheese, room temperature
• 2 tablespoons International Delight Southern Butter Pecan coffee creamer
• 1/2 cup sugar
Pecan pie filling
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 1 egg yolk
• pinch of salt
• 3/4 cup chopped pecans
• 1 tablespoon butter
Ganache
• 8 ouches semisweet chocolate, chopped
• 1/2 cup International Delight Southern Butter Pecan coffee creamer

Instructions

1. Place the chocolate cookies and 1/3 cup butter into a food processor. Pulse until fine crumbs form.
2. Place the crumb mixture into a 9" pie pan or an 11" tart pan with removable bottom and with your fingers press onto the bottom and the sides evenly.
3. Refrigerate for 30 minutes.
4. Make the chocolate cheesecake layer.
5. In a heatproof bowl, add the 4 ounces of chocolate. Microwave in 30 seconds internals, stirring until the chocolate is melted and smooth. Set aside until needed.
6. In a mixing bowl, add the cream cheese, sugar and International Delight Southern Butter Pecan coffee creamer.
7. With the paddle attachment on, beat on low speed until creamy.
8. Add the melted chocolate and stir until just combined.
9. Pour the chocolate cheesecake into the prepared crust.
10. Refrigerate while making the pecan pie filling.
11. In a medium size saucepan add the cornstarch, brown sugar, water, egg yolk, pecans and salt.
12. Place the saucepan over medium flame and cook, stirring constantly until the filling thickens, about 3-5 minutes.
13. Remove from the heat and stir in the butter.
14. Spread the pecan pie filling over the chocolate cheesecake layer.
15. Return the pie to the fridge while making the ganache.
16. In a heatproof bowl, add the chocolate and International Delight Southern Butter Pecan coffee creamer. Microwave in 30 minutes intervals, stirring until the chocolate is melted and the mixture is velvety smooth.
17. Pour over the pecan pie filling.
18. Refrigerate until set.
19. *** Once set, you can wrap the pie tightly and freeze it for later use.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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