2 cups crushed cinnamon graham crackers
½ cup unsalted butter, melted
1 ¼ cups heavy whipping cream
1 (12-ounce) package semisweet chocolate morsels
1 large egg & 1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon kosher salt
Honey-Glazed Pecans (Garnish)
2 cups Schermer Pecan Halves
1 teaspoon canola oil
¼ teaspoon kosher salt
⅓ cup honey
Preheat oven to 350 degrees Fahrenheit. In a medium bowl, stir together crushed graham crackers and melted butter until well combined. Press into bottom and u sides of a 9-inch removable-bottom tart pan. Bake until golden brown, about 10 minutes. Let cool completely. Reduce oven temperature to 250 degrees Fahrenheit. In a medium saucepan, heat cream and chocolate over medium heat, stirring constantly, just until chocolate melts. Remove from heat. In a large bowl, gently whisk together egg and egg yolk. Gradually add chocolate, whisking constantly. Whisk in vanilla and salt. Pour filling into cooled crust. Bake until center is set, 30 to 35 minutes. Let cool completely on a wire rack. Refrigerate until chilled, at least 3 hours. Garnish with Honey-Glazed Pecans, if desired. Let cool completely before slicing. Cover and refrigerate for up to 3 days.
Honey-Glazed Pecans (Garnish)
Preheat oven to 350 degrees Fahrenheit. On a rimmed baking sheet, stir together pecans, oil, and salt until combined. Bake for 7 minutes. In a medium saucepan, bring honey to a boil over medium-high heat. Add pecans, stirring to coat. Cook 1 minute more; remove from heat. Let cool slightly.
Recipe by Brooke Bell of Hoffman Media | Follow along @brookembell
Lee Epting, a true Southern gentleman and possibly one of the South's finest entertainers, passed along Epting Events' recipe for their signature red velvet cupcakes with pecans. We consider ourselves quite lucky to be able to share it with you.
