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Parve
Medium
15 Servings
Allergens 
2 Hours, 10 Minutes
Diets
Decadent! Delight your family and guests with this delicious pie. It is well worth the time invested to prepare this dessert. I was happy the photographer and stylist had huge portions, so I wouldn’t have to contend with what was left!! My family was thrilled to savor the rest of it!
1/2 cup margarine, softened
3/4 cup confectioners’ sugar
1 egg
1 and 1/4 cups flour
1/4 cup Gefen Cocoa Powder
1/8 teaspoon salt
1/2 cup plus 1/3 cup Glicks Chocolate Chips, divided
1/3 cup Gefen Cocoa Powder
2 tablespoons oil
1/3 cup margarine
2/3 cup sugar
2 eggs
1 teaspoon Gefen Vanilla Extract
1 tablespoon flour
dash salt
2 tablespoons margarine
3 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons pareve whipping cream
2/3 cup chopped pecans
2 tablespoons margarine, softened
1 tablespoon sugar
1 tablespoon brown sugar
1/8 teaspoon salt
In the bowl of a mixer, combine margarine and confectioners’ sugar for the crust. Beat in egg. Gradually add the flour, cocoa powder, and salt and mix well. Form into a ball and refrigerate for an hour.
Combine the pecans, margarine, sugars, and salt. Spread in a single layer in a small baking pan. (I do this in a toaster oven.) Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 10 minutes or until toasted and crispy. Set aside.
For chocolate filling: Melt 1/2 cup chocolate chips, cocoa powder, and margarine in the microwave. Stir until smooth. Transfer to a mixing bowl; cool slightly. Beat in the sugar and eggs. Add vanilla. Stir in flour and salt just until blended.
For caramel layer: Combine the margarine and sugars in a saucepan. Bring to a boil, stirring constantly. Lower heat and continue boiling for two minutes. Stir in pareve whipped topping. Return to a boil. Remove from heat.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Press pastry evenly to fit an 11-inch fluted tart pan with removable bottom on bottom and sides of pan.
Spread chocolate filling into crust. Top with caramel mixture; cut through with a knife to swirl.
Sprinkle with praline topping and remaining 1/3 cup chocolate chips. Bake for 35–40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
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Can this be frozen? Can this be frozen?
Yes
@ mskallus@gmail.com
In a lot of recipes you can use oil instead of margarine. Where the margarine is melted, it‘s absolutely no problem to use oil. 1 cup margarine equals 3/4 cup oil.
Good luck!
Tis recipe looks amazing but I don’t like to use margarine ,is there a healthier substitute that could still taste good?
I would suggest trying coconut oil, make sure it is ‘refined coconut oil’ so it doesn’t leave a coconut flavor. There are some healthier margarines on the market as well if you’d like to try that.