Chocolate-Pecan Pie with Toasted Marshmallow Chantilly Cream
This recipe is featured in our December 2015 Food + Entertaining article, Check a few more things off your list! Fantastic stocking stuffers and delicious holiday recipes. Round out your holiday menu...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.peachythemagazine.com.
Cooking tools:
- Stand mixer
- Tart pan
- Candy thermometer
- Kitchen torch
- Pie weights
- Rolling pin
- Sifter
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Airtight container
- Refrigerator
Ingredients
- 1⁄2 cup unsalted butter, softened
- 1⁄2 cup powdered sugar
- 1 large egg yolk
- 1⁄4 teaspoon vanilla extract
- 11⁄4 cups all-purpose flour, sifted
- 1⁄4 cup cocoa powder
- 2 cups heavy cream
- 8 ounces Callebaut or Valrhona 66% chocolate
- 2 tablespoons cold butter
- 1⁄2 teaspoon sea salt
- 1 cup sugar
- 1 cup glucose, plus 1⁄4 cup for whipping with egg whites
- 1⁄2 cup egg whites
- 2 teaspoons vanilla extract
- 1 cup toasted Georgia pecans (for garnish)
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