We love this festive take on cheesecake! The warm, familiar spices of nutmeg and cinnamon make this classic, impressive dessert a little more holiday-forward. Topped with a wonderful, salted, brown sugar whipped cream, each bite feels like a truly spectacular indulgence.
Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
A cross between a sheet cake and a traditional pie, this rich, chocolate, pecan, and pretzel slab pie checks all the boxes. Its size and “serve-ability” will appeal to the masses, while easy prep and minimal bake times appeal to the cook. Most importantly, the flavor profile is sweet, salty, crunchy, and chewy, making this a great dessert to put in your rotation of sweet treats this season.
Chocolate, Pecan, and Pretzel Slab Pie with Vanilla Whipped Cream
Makes one slab pie in a quarter sheet pan
Dark Chocolate Pie Crust Ingredients:
1-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
1/2 tablespoon espresso powder
8 tablespoons (1 stick) unsalted butter, cubed
4 tablespoons ice water
Chocolate Pecan Filling Ingredients:
4 large eggs
1/2 cup light corn syrup
1/2 cup maple syrup
1-1/2 cups packed brown sugar
1/2 cup butter, softened
1/2 tablespoon pure vanilla extract
1/4 teaspoon nutmeg
1/8 teaspoon cayenne
10 oz. semisweet chocolate baking chips
1 cup chopped pecan halves, plus some intact halves for the top of the pie
1/4 cup whole mini pretzels, for the top of the pie
1 teaspoon flake salt for sprinkling
Vanilla Whipped Cream Ingredients:
1-1/2 cups cold heavy whipping cream
1 teaspoon vanilla
1/4 cup powdered sugar
Directions:
1. Prepare the Crust. Grease the quarter sheet pan (9.5” x 13”). In a medium-sized bowl, place the flour, cocoa powder, sugar, salt, and espresso powder, and mix to combine. Add the butter cubes and use your hands to press the cubes with the flour to coat them. Gradually add the ice water and knead the dough until it just comes together into a shaggy dough ball. Press the dough into the base and into the edges of a quarter sheet pan until evenly distributed. Chill in the refrigerator for 30 minutes.
2. Preheat the oven to 350 degrees F. Bake the crust for 15-20 minutes, until the crust is cooked completely through, and the center is firm. Remove from the oven and set aside.
3. Prepare the Filling. In a stand mixer on medium speed, lightly beat the eggs. Add the corn syrup, brown sugar, butter, vanilla, nutmeg, and cayenne until incorporated. Fold in the chocolate chips and chopped pecans, then pour the filling into the baked crust. Top with pecan halves and mini pretzels in what ever pattern you desire. Press them into the filling lightly with the back of a spatula.
4. Bake for 30 minutes or until the top is brown, the sides start to bubble, and the inside is only slightly jiggly. Check halfway through and cover with aluminum foil tent if the top or edges are getting too brown. Sprinkle with flake salt and let cool completely on a wire rack.
5. Meanwhile, in a stand mixer with the whisk attachment, add the whipping cream and vanilla. Whip on high speed, slowly adding the sugar one tablespoon at a time. Continue to whip until soft peaks form. Do not over whip.
6. Serve the pie with a dollop of whipped cream. Sprinkle with more cocoa powder and flake salt as a garnish.
Spicy Chocolate Mousse Pie
In this recipe, we explore the uniquely complex and deeply satisfying flavors of Mexican chocolate. This Spicy Chocolate Mousse Pie boasts a crumbly, chocolate cookie crust, and a mousse so light it almost evaporates in your mouth. Meanwhile, a little sweet heat is left behind ready to tickle your taste buds!
Spicy Chocolate Mousse Pie with Fresh, Homemade Vanilla Whipped Cream
Makes one 9-inch pie
Chocolate Mousse Filling:
1 tablespoon hot water
1/2 teaspoon espresso powder
4 pasteurized egg whites (or 1/2 cup pasteurized liquid egg whites)
1 cup sugar
10 oz. 70% semisweet baking chocolate, chopped, plus some for garnishing
3 tablespoons unsalted butter
2 cups heavy cream, divided
1/2 teaspoon cinnamon
3/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 teaspoon vanilla extract
Crust:
2-1/2 cups chocolate sandwich cookie crumbs (roughly 30 cookies; like Oreos)
1/4 teaspoon cinnamon
1/4 teaspoon instant espresso powder
Pinch of salt
7 tablespoons unsalted butter, plus 1 tablespoon for greasing the pie dish
Vanilla Whipped Cream:
1 cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions:
1. Make the crust. Preheat the oven to 325°F. Lightly grease a pie dish pan with 1 tablespoon melted butter.
2. In a food processor, pulse the chocolate cookies (including filling) until fine crumbs form, about 2 minutes. Add the cinnamon, espresso powder and a pinch of salt and pulse a few times to incorporate. In a medium bowl, melt the remaining butter and mix in the cookie crumbs, coating them until the crumbs are coated.
3. Pour the crumb mixture into the pie dish and use the bottom of a measuring cup to press the mixture firmly to the edges to create a crust. Bake for 10 minutes until crust is set. Let it cool to room temperature.
4. Prepare the mousse filling by combining the espresso powder in the hot water, stirring until dissolved. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg whites and sugar on medium high speed until the whites have tripled in volume and stiff peaks have formed, roughly 5-6 minutes. Use a spatula to scrape the mixture into a large bowl.
5. Clean the mixing bowl and in the stand mixer fitted with the whisk attachment, beat the cream, cinnamon, cayenne, salt, and vanilla on medium-high speed until medium peaks form and the cream is pillowy, roughly 2 minutes. Do not over whisk.
6. Melt the chocolate and butter in a heatproof bowl positioned over a saucepan of simmering water stirring until the chocolate is melted and smooth, roughly 4-5 minutes. Stir in the espresso mixture.
7. Gently fold the chocolate mixture into the egg whites, then gently fold in the whipped cream to the egg and chocolate mixture until no white streaks are left. Do not over mix or the mousse will start to deflate.
8. Use a large spoon to scoop the mousse into the pie dish and spread it evenly over the bottom of the crust. Mound the remaining in the center to be higher than the crust edge. Refrigerate for 1 hour.
9. Make the whipped cream topping by whisking the heavy whipping cream, powdered sugar, and vanilla on medium-high speed until medium peaks form, roughly 2 minutes. Do not over whip or the cream will become curdled and grainy. Top the pie with the whipped cream and refrigerate for at least 4 hours. When ready to serve, sprinkle with the shaved chocolate and dust with a pinch of cinnamon and cayenne, if desired.