@LouisianaLocavores Chicory Chocolate Pie
Thank you to our friends, @LouisianaLocavores for using some of our products on their segment with KADN. You can find the recipe below!
CANDIED PECAN GRAHAM CRACKER CRUST
- 9 cinnamon graham crackers
- 2 tbsp Guidry Organic Farms pecan meal
- 1/2 cup Guidry Organic Farms candied pecans
- 2 tbsp brown sugar
- 1 tbsp white sugar
- 1/1 tsp cinnamon
- 4 oz butter unsalted (1 stick)
Directions: Preheat oven to 350. Break up graham crackers and pulse in food processor until crushed finely. Add both brown and white sugars, cinnamon and pecan meal and pulse until incorporated. Melt butter in microwave safe dish (I do increments of 20 seconds until butter is completely melted) Add butter to food processor and pulse until completely incorporated. (If not using a food processor, can add graham crackers to a large ziptop bag and crush with rolling pin until very fine) Add candied pecans to graham cracker mixture and pulse until roughly chopped. (If not using a food processor, rough chop pecans to combine) Transfer to a bowl and stir with a spatula until combined. Press mixture into a 9” pie pan with hands and bake for 10 minutes. Cool completely. While cooling, it is a good time to start the filling.
CHICORY CHOCOLATE FILLING
- 1 lb (16 oz) cream cheese at room temperature
- 8 oz dark chocolate chips
- 1.5 cups heavy cream divided 1 tsp instant coffee (we prefer instant coffee with chicory)
- 1 cup powdered sugar, divided 1/3 cup sour cream
- 2 splash of bourbon, divided (roughly 2 teaspoons)
- Sprinkling of flakey sea salt for finishing (we use smoked salt)
Directions: Add chocolate chips and 1/2 cup heavy cream into a large microwave safe bowl and heat in microwave in 20 second increments stirring in between until chocolate is completely melted and smooth. After chocolate is melted, stir in instant coffee with chicory. Set aside and allow to cool completely (at least a half hour) Make whipped cream by adding remaining heavy cream (1 cup) and 1/4 cup of powdered sugar and a small splash of bourbon into a large bowl or bowl of a stand mixer and beat until stiff peaks are formed. Transfer to different bowl and place in fridge. Add softened cream cheese to stand mixer bowl and pour cooled chocolate mixture it. Add powdered sugar, sour cream, and a splash of bourbon and beat with electric mixer or stand mixer until completely incorporated. Take half of whipped cream from fridge and add to chocolate cream cheese mixture and fold in gently by hand until well mixed. Spread filling into completely cooled candied pecan graham crust and smooth the top with a spatula. Add more candied pecans in a ring around edge of crust. Dollop remaining half of whipped cream in center of pie, and garnish with shaved chocolate, if desired. Transfer pie to fridge to set for at least 7 hours before slicing.