HAPPY BEST MONDAY OF THE NEXT 2 MONTHS!!
Why, you ask?—you’re probably thinking that I’m crazy..
Hmm, maybe because Thanksgiving is this week?! And that means for the next 5 weeks it’s basically a holiday celebration every. single. day. Y’all know how much I love the holidays, my husband groans when September/October comes around because I’m just going crazy with my urge to start decorating! No, no, I don’t put a tree up that early (although I do beg!), and I don’t put any Christmas lights up until November 1st, no holiday music until the middle of November…I’m not that bad!
What do I do that’s over-the-top? I light every single wintery smelling candle, I put far too many warm spices into our coffee, I break out all of the cozy sweaters and blankets, and I START BAKING ALL THINGS HOLIDAY THEMED!! How much is too much molasses to eat every single day?
So here you go, a little bit of my September-December obsession for you!
It all started when Roberto and I agreed to host Thanksgiving this year in Atlanta. The savory side of the meal doesn’t really stress me out—I can manage some sides, rolls, salad, while I throw all of the other stuff on my husband (…like the 17# turkey…). It’s the desserts that I was obviously pumped about but also got a little bit of the sweats when planning it all out. The Big 3 had to be in there: Apple, Pumpkin and Pecan. But then I’m like HAH I’m not making your typical pies, that’s ridiculous! Sooooo, yes, I have been over planning on pies this year. Ginger and bourbon apple pie—check. Caramel pumpkin pie—absolutely. And, finally, a chocolate ganache pecan pie with a chocolate molasses cookie crust.
I always love to change-up the crusts that I do for my pies, whether it’s your typical pie dough, a sweet dough crust or, like this below, a chocolate gingerbread cookie ground up into crumbs, mixed with melted butter, then pressed into the tart pan! To me, a pecan pie is just a little bit on the sweet side, so I cut the syrupy filling and swapped it with my chocolate ganache tart filling (added toasted pecans, of course!). With this change, naturally, I had to do something a bit more fun for the crust. A gingerbread crust would have been amazing, but then I was like uhhh a gingerbread cocoa crust? YES PLEASE!
This crust is spiced like a gingerbread cookie would be, not super, super sweet like a you’d think a cookie crust would be, and then it’s got some yummy dark chocolate cocoa powder mixed in—a win in every category if you’re asking holiday-obsessed Katie!
Here you have it, a little game changer in your Thanksgiving (or holiday!) menu! It’ll definitely be something that will wow your guests, especially if you accidentally cook a dry turkey, under salt your mashed potatoes or only set the table for 9 instead of 10! So, as Thanksgiving can be a little hectic, very loud, maybe some people had more than their share of wine, and others just fall asleep before dinner is even served—this pie will always be a win!
Best enjoyed the morning of, the day after, the next 5 weeks of holiday fun, with great company, a nice deep red, and most likely your stretchiest of pants!
Butter—10 oz, or 1¼C
Sugar—7.25 oz, or 1C
Molasses—2.5 oz, or ¼C
Flour—9.5 oz, or 2C
Cocoa Powder—1.5 oz, or ½C
Baking Soda—1 tsp
Butter, melted—2 oz, or 4 TBL
Cookies, ground—6 oz, or 1.5C
Pecans, toasted—4 oz, or 1C
Sift together all of your dry ingredients—flour, cocoa, baking soda, cinnamon, cloves, ginger, nutmeg, turmeric and salt.
In the bowl of your mixer, cream together the butter and sugar until light and fluffy.
Once creamed, add in your egg, molasses and vanilla.
When all incorporated, slowly add in your dry ingredients until just combined.
Wrap the dough in plastic wrap and chill for at least 1 hour in the fridge before baking.
When you’re ready to bake the cookies, preheat your oven to 350˚ F.
Roll the cookie dough into balls about 2TBL’s in size—if you’re using them for the crust, this won’t be as important because you’ll be grinding them up!
Bake for about 12-15 minutes, until no longer ‘wet’-looking.
Allow to cool completely before grinding.
Toast your pecans in a 350˚F oven for about 8 minutes, until toasted. Cool.
When you’re ready to make your crust and tart, combine ground cookies with the melted butter.
Press crust into your tart pan, making sure that it’s about ¼” thick and even on the bottom as well as up the sides.
Bake in a 350˚F oven for about 12-15 minutes, until the crust has baked and is set.
Put all of your toasted pecans in the bottom of your cookie crust.
Make your chocolate ganache filling (found here!).
Pour into your crust and place into the refrigerator to set up for at least 6 hours.