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1
Heat oven to 375F (190C) with oven rack in middle.
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2
To Make the Crust:
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Combine graham cracker crumbs, pecans, and sugar in medium bowl.
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Add melted butter and mix well.
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Spoon crust into 9-inch (5-cm) pie pan.
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Using your fingers, press crumbs evenly into bottom and up sides of pie pan.
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Press along edge between bottom and side of pan so crust wont be too thick.
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Bake 8 to 10 minutes until lightly browned and crust gives a little when touched lightly.
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Cool completely on wire cooling rack.
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10
This usually takes about 1 hour.
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11
To Make the Filling:
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Place chocolate and butter in a medium bowl set over, not in, simmering water until chocolate melts; or use a double boiler.
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Remove from heat.
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The last little lumps will melt as the mixture sits.
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15
Cool to room temperature.
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Reserve.
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17
Beat cream cheese in bowl of a heavy-duty mixer on Medium speed until soft and creamy.
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Scrape down sides of bowl, and add powdered sugar and vanilla.
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Continue beating on High speed until smooth.
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Gradually add whipping cream and continue beating until soft peaks form.
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Scrape down sides of bowl.
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Reduce mixer to Low speed and slowly beat in the melted chocolate.
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Continue beating until mixture stiffens slightly.
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24
Spoon filling into cooled crust.
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25
Smooth top and garnish with pecan halves.
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26
Chill several hours or freeze until serving.
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27
Spoon a little caramel sauce onto serving places and top with pie.
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Bakers Note: If the pie is frozen, remove it from the freezer and plate it in refrigerator for several hours before serving.
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It can be cut and served while frozen, but I prefer to serve it with the filling softened.
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30
Secret to success: Toast the pecan halves by placing in a 350F (180C) oven for 8 to 10 minutes.
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Cool before placing on the pie.
