I came up with this recipe for Mother's Day. It is so rich and decadent! Just perfect for both lovers of chocolate and pecan pie. It has three layers to it, the pecan pie filling, then the fudge layer, and then a meringue layer to finish it off.
1Toast your pecans in the oven at 350 degrees for about 5 minutes.
To make the crust: Sift together in a medium sized bowl, the cocoa powder, baking powder, and salt. Set aside.
2In a small bowl cream together the butter and the sugar with a hand mixer. Once it is creamed, add the vanilla and the egg yolk and mix well. Slowly add the dry ingredients until the mix looks crumbly.
3Transfer to a 9-inch tart pan with removable bottom sprayed with non-stick spray. You can use your fingers or the back of a measuring cup to press it evenly into the pan and up the sides. Prick the bottom of the crust and place in the fridge for 30 minutes.
4White the crust is in the fridge make the pecan pie filling. Mix together the eggs, sugar, light corn syrup, melted butter, and vanilla. I like to chop up my pecans into little pieces and mixing them directly into the filling.
5After the 30 minutes is done, add the filling mix and make sure it is even across the bottom. Place in the oven and bake about 60 minutes or until center slightly moves.
6While the pecan pie layer is baking, make the fudge layer. Melt together the sweetened condensed milk, chocolate chips and vanilla extract in the microwave until it is smooth and glossy.
7Remove pecan pie layer from oven and while it is still hot spread the fudge layer gently over the top. Let cool.
8When the layers are cooled, make the meringue. Place the egg whites and vanilla into a stand mixer(or you can use a hand mixer) and whipe until soft peaks form, then gradually add the sugar until very stiff peaks form. (You know they are ready when you remove the whisk and turn it right side up and the mix on it does not fall over.)
9Add it to the other layers, making sure to gently spread it around to cover up the other layers completely. Let it stand in peaks all around and then using a creme brulee torch, brown the entire meringue layer.