“Not for the faint of heart - this pie is super rich and good. To make it over-the-top good, drizzle a bit of Grand Marnier over each slice right before serving. Yum! Original recipe by Beverly Fipp”
READY IN:
1hr 15mins
SERVES:
8-10
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • Crust
  • 1 13 cups vanilla wafer crumbs
  • 14 cup butter
  • 12 cup pecans, finely chopped
  • Filling
  • 34 cup butter
  • 1 cup sugar
  • 1 tablespoon sugar, more
  • 1 teaspoon vanilla
  • 2 unsweetened chocolate squares, melted
  • 3 eggs

Directions

  1. Preheat oven to 350.
  2. For the crust, mix wafer crumbs, butter and pecans.
  3. Pat 2/3 of the mixture into a 9" pie plate. Spread remaining mixture onto a small cookie sheet.
  4. Bake pie crust for 15 minutes. Toast crumbs on cookie sheet for 10 minutes in same oven. Cool both.
  5. For the filling, cream the butter and sugar.
  6. Add vanilla and chocolate.
  7. Beat in eggs, one at a time, beating for FOUR minutes on medium speed after each addition.
  8. Pour into crust and sprinkle toasted crumbs over the top.
  9. Refrigerate.
  10. Serve in thin slices, this is very rich.
  11. Optional: drizzle 1 tsp Grand Marnier over each slice before serving.

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