1 1/4 c Graham cracker crumbs
4 tb Unsalted butter — melted
2 tb Sugar
3 oz Milk chocolate — finely
Chopped
FILLING:
3/4 c Sugar
3 tb Water
2 c Heavy cream — scalded
5 lg Egg yolks
6 oz Semisweet chocolate —
Finely chopped
1 ts Vanilla extract
1/4 c Chopped pecans
1/4 c Semisweet chocolate chips
YIELD: One 9-inch pie Preheat the oven to 350. MAKE THE CRUST: In a medium
bowl, blend the graham cracker crumbs, butter and sugar. Stir in the milk
chocolate. Press the crust mixture into the bottom and up the sides of a
9-inch pie plate. Refrigerate until ready to use. PREPARE THE FILLING: In
a heavy medium saucepan, dissolve the sugar in the water over low heat,
stirring constantly. Bring to a boil over medium-high heat, then let boil
without stirring until the syrup turns a light amber. While the syrup is
boiling, brush down the sides of the pan from time to time with a wet
pastry brush to prevent crystals from forming. Remove the pan from the heat
and stir in the hot cream (be careful, it will bubble rapidly). Continue
stirring, over heat if necessary, until all of the caramel is dissolved
into the cream. In a medium bowl, lightly beat the egg yolks. Whisk about
1/2 c. of the hot caramel cream into the eggs to warm them. Transfer the
warmed eggs to the caramel cream in the saucepan. Stir in the chopped
semisweet chocolate and the vanilla, stirring until melted and smooth. Pour
the filling mixture into the pie crust. Sprinkle the pecans and chocolate
chips on top. Bake for about 35 min., or until the center is just set.
Transfer to a wire rack to cool completely, then refrigerate until firm,
about 4 hrs.
Yields
8 Servings