Mexican Chocolate Pecan Pie

Ingredients:

Cake

• 1 1/2 cups graham crackers or Maria cookies, crumbled (about 6 oz.)
• 7 tbsp unsalted butter, melted
• 2 tbsp. l. brown sugar

Filling

• 165 g unsalted butter
• 0.5 cup brown sugar
• 6 tablespoons corn syrup
• 3 cups pecan halves (about 300 g)
• 1/4 cup Mexican sour cream or whipping cream
• 1 sheet Mexican chocolate, chopped (about 80g)

Preparation:

1. Cake: Spray a 9-inch pie pan with cooking spray.
   
   Combine crushed cookies, butter, and brown sugar in a food processor and pulse until the crumbs are moist. Pour the mixture into the prepared pan and press it into the bottom and up the sides. Cover the crust and place it in the freezer while you prepare the filling. Freeze for up to 1 week.
2. Preheat oven to 175°C.
3. FillingIn a medium saucepan with a heavy bottom, combine the butter, brown sugar, and corn syrup. Bring to a boil, stirring frequently.
   
   Cook for 1 minute. Add the pecans and cream. Cook until the mixture thickens slightly, about 3 minutes. Remove from heat. Add the chocolate and stir until the chocolate melts and the mixture is smooth.
4. Pour the hot filling into the crust. Spoon the nuts evenly over the filling. Bake until the filling is bubbling all over, about 10 minutes. Transfer the pie to a wire rack and let cool completely before serving.