Dessert: Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust
Recipe by /contributors/anna-stockwell Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie—with an easy press-in crumb crust—is a breeze to make.
Ingredients
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
Instructions
Preheat oven to 350 °F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
Reviews
Add a review for Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust
Nutrition Facts
Serving Size: 1
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
