This Baked Chocolate Pecan with Meringue Topping is one of the best non-baked desserts you can make. Crispy crust crust with wonderfully baked pecan caramel filling, topped with chocolate ganache and smooth, smooth meringue topping.
Ingredients
Makes about 10 servings
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, cut into smaller pieces
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
