- 1 1/2 cups chocolate wafer cookie crumbs (about 7 ounces)
- 5 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 3/4 cup unsalted butter
- 3/4 cup (packed) golden brown sugar
- 6 tablespoons light corn syrup
- 3 cups pecan halves (about 10 ounces)
- 3 tablespoons whipping cream
- 2 ounces unsweetened chocolate, chopped
- Blend all ingredients in processor. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish. Cover crust and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)
- Preheat oven to 350°F. Combine butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in nuts and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.
- Pour hot filling into crust. Using spoon, evenly distribute nuts. Bake until filling bubbles all over, about 10 minutes. Transfer pie to rack and cool