Praline Chocolate Decadence

Submitted by Lisa Beltrandi

This special dessert pie is decadent and very rich – and a nice change from the usual pumpkin and other fruit pies.

Ingredients:

Crust:
2 cups Oreo cookie crumbs
1/2 cup melted butter
1 cup chopped pecans

Praline:
1 1/2 cups butter, cubed
1 cup packed brown sugar

Filling:
2 8-ounce packages cream cheese, (room temp)
1/2 cup confectioners sugar
1/3 cup packed brown sugar

Ganache:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup heavy whipping cream

Garnish:
Rest of the package of pecan halves

Directions:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-inch spring form pan.

Place on a baking sheet and bake at 350 degrees for 10 minutes. Cool on a wire rack.

Sprinkle chopped pecans over baked crust.

In a large saucepan, bring butter and brown sugar to a boil, stirring constantly. Reduce heat and simmer uncovered for 10 minutes.

Remove from heat; stir in vanilla. Pour over pecans.

Chill for 1-2 hours or until set.

In a large mixing bowl, beat filling smooth. Spread over praline layer.

Chill for 1-2 hours or until set.

For ganache, in a microwave safe bowl, melt chocolate chips with cream; stir until smooth.

Cool slightly; spread over filling.

Chill for 1-2 hours or until set. Carefully run a knife around edge of pan.

Garnish with pecan halves. Keep chilled until ready to serve.