This No-Bake Chocolate Pecan Pie with Meringue Topping is one of the most delicious no-bake desserts you can ever prepare. Crispy buttery cookie crust filled with an amazing toasted pecan caramel filling, topped with chocolate ganache, and a generous amount of smooth, silky meringue topping.
I simply fell in love with this dessert, it is so, so good, not to mention that it is a perfect dessert for upcoming holidays, when you run out of time or your oven is booked with other delicious recipes.
The recipe is quite easy and quick to prepare, each step doesn’t require too much time and can be assembled quickly.
How to make this no-bake chocolate pecan pie with meringue topping
Start by preparing the crust. In a food processor, blend the biscuits or graham crackers until crumbs form. Add melted butter and cinnamon, and process until thoroughly combined. Press the mixture into the bottom and edges of the pan using the back of a spoon and your fingers where necessary. Refrigerate while you prepare the filling.
How to prepare the pecan caramel filling.
For the pecan caramel filling, toast the pecans in a pan, stirring constantly. Once cool, chop the pecans into smaller pieces. In a small bowl, mix the egg yolks with sugar until creamy and light yellow.
In a saucepan, combine sugar and water over medium-low heat until the sugar dissolves and turns into a light caramel color. Add butter, stirring until melted, then add pecans and salt. Quickly mix in the yolks and vanilla extract until the mixture thickens, about 1 minute. Be careful not to overcook. Spread the pecan caramel filling over the crust and refrigerate while you prepare the chocolate ganache.
How to prepare the chocolate ganache
To prepare the chocolate ganache, place chocolate and cream in a heatproof bowl over a pan of simmering water. Melt over low heat, then spread evenly over the pie. Refrigerate for at least 30 minutes before preparing the meringue topping.
How to prepare the meringue topping for the no-bake chocolate pecan pie
For the meringue topping, place egg whites, sugar, cream of tartar, and salt in a heatproof bowl over simmering water (bain-marie). Whisk constantly for about 5 minutes or until it reaches 160°F (71°C), or until glossy stiff peaks form. Remove from heat and beat on high speed for 5-7 minutes until stiff peaks form. Incorporate vanilla extract while mixing. Spread the meringue over the tart and use a spoon to create some meringue peaks. Optionally, toast the meringue with a brulee torch.
Serve and refrigerate any leftovers.
Hope you will try this No-bake Chocolate Pecan Pie with Meringue Topping as it is a true delight for your taste buds. If you do, make sure to share the photos with me on Instagram. Enjoy!
For more similar recipes check out full collection of Tarts and Pies.
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No-bake Chocolate Pecan Pie with Meringue Topping
Ingredients
Crust
- 7 oz (200g) digestive biscuits or graham crackers
- 1/3 cup (80g) butter , melted
- 1/2 tsp (2g) cinnamon
Pecan Caramel Filling
- 1/2 cup (100g) sugar , for caramel
- 2 tbsp (30ml) water
- 1 cup (100g) pecans , toasted
- 3.5 oz (100g) unsalted butter
- 3 egg yolks
- 1/3 cup (70g) sugar , for mixing with yolks
- 1 tsp (5g) vanilla extract
- 1/2 tsp (3g) salt
Chocolate Ganache
- 3.5 oz (100g) whipping cream
- 3.5 oz (100g) semisweet chocolate , cut in small pieces
Meringue Topping
- 3 egg whites , at room temperature
- 2/3 cup (135g) granulated sugar
- 1/4 tsp (1g) cream of tartar
- 1/4 tsp (1g) salt
- 1 tsp (5g) vanilla extract
Instructions
- Grease with butter a 8 inch (20cm) pie or tart pan.
Prepare the crust.
- Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and cinnamon and process until completely combined.
- Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of the pan. Refrigerate until you prepare the filling.
Prepare the pecan caramel filling.
- Toast the pecans in a pan stirring constantly. When cool, cut the pecans into smaller pieces.
- In a small bowl mix the yolks with the 1/3 cup (70g) sugar until creamy and light yellow colored.
- Place the 1/2 cup (100g) sugar with water into a saucepan. Place over medium-low heat until sugar dissolves and gets a light caramel color.
- Add butter, stir until melted and then add pecans and salt. Add mixed yolks and vanilla extract and continue mixing just until it thickens, up to 1 minute. Don’t overcook.
- Spread the pecan caramel filling over the crust and refrigerate until you prepare the chocolate ganache.
Prepare the chocolate ganache.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Spread it evenly over the pie.
- Refrigerate for at least 30 minutes before preparing the meringue topping.
Prepare the meringue topping.
- Place the whites, sugar, cream of tartar and salt in a heat-proof bowl. Place over a pan with simmering water (bain-marie).
- Whisk constantly, for about 5 minutes, or if you have a thermometer until it reaches 160F (71C).
- Remove from heat and start mixing on high speed for about 5-7 minutes, until glossy stiff peaks form. Incorporate vanilla extract while mixing.
- Spread meringue over tart. Use a spoon to create some meringue picks. Toast the meringue with a brulee torch if desired.
- Serve and keep the leftovers refrigerated. Enjoy!
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Nutrition
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