Chocolate Pecan Torte

She may be in the middle of preparing holiday preorders – but her creative brain never stops! JoMarie is here to inspire with something new for your holiday table. A creative take on the classic Pecan Pie, this delicious torte is sure to be your family’s new favorite dessert!

Chocolate Pecan Torte

Yields 6 tortes (4 inches each)

Tools:

• Measuring cup

• Measuring spoons

• 4-inch spring-form pans (available at Pryde’s in Old Westport)

• Food Processor

Ingredients

 Filling

• 3 and 1/2 Cups Pecans (One Pound)

• ½ Cup Light Corn Syrup

• ½ Cup Maple Syrup

• 2 Cups Brown Sugar

• 3 Eggs

• 1 Teaspoon Vanilla Extract

• ½ Teaspoon Cinnamon

• 6 Tablespoons Melted Butter

• 7 Tablespoons Irish Whiskey or Bourbon

• 1 and ¾ Cups Milk Chocolate Chips

Crust

• 3 cups of Graham Cracker Crumbs (Approximately 3 Packs)

• 8 Tablespoons Melted Butter

• 1/3 Cup Granulated Sugar

• ½ Teaspoon Kosher Salt or Maldon Smoked Salt

• 1 Teaspoon Cinnamon

Directions

Filing Directions

• Pre-heat oven to 375 degrees

• Whisk together corn syrup, maple syrup, brown sugar, eggs, cinnamon, butter, and rishi whiskey until smooth.

• Fold in chocolate chips and pecans.

• Set mixture aside

Crust Directions

• Melt butter and set aside.

• In a food processor, combine all crust ingredients.

• Add melted butter.

• Line individual, 4-inch springform pans 1.5 inches high along the sides, and a quarter of an inch thick on the bottom.

Pie Directions

• Place filling in graham cracker crust-filled spring-form pans and bake for 20 – 30 minutes at 375 degrees or until golden brown (tent foil if needed to keep pecans from burning).

• Cool tarts and remove spring-form pans.

• Serve with fresh whipped cream, chocolate ganache, and caramel sauce.