Ingredients
Crust:
7 Tablespoons melted
butter (reserve the last
tablespoon from the cube
to grease the pie pan)
1/2 cup minced pecans
1/4 teaspoon crushed chipotle
chiles
1/4 teaspoon salt
1/4 cup honey
1 1/2 cups whole wheat pastry
flour
Filling:
1 1/2 pounds cream cheese, at
room temperature
1/2 cup liquid honey
1/4 cup Dutch process cocoa
l/4 teaspoon chipotle chile
powder
1 1/3 cups plain, full-fat
plain yogurt
Garnish:
2 Tablespoons shaved
bittersweet chocolate
1/8 teaspoon crushed chipotle
chiles
Preparation
For the crust:
Preheat the oven to 350 degrees. Combine the melted butter, pecans, chiles, salt, honey and flour with a fork in a large bowl. Mix it gently but thoroughly. Press the sticky dough into a buttered 9 1/2 inch glass pie dish. Flute the edges. Poke bottom of crust in 12 places with a fork to prevent puffing. Bake 12 to 15 minutes, until set, in the preheated oven. Cool thoroughly.
For the filling:
Cream the creamcheese with a wooden spoon until no lumps remain. Beat in the honey, cocoa powder, chile powder, and yogurt, in that order. (I guess a food processor could be used here, but I don’t.)
Scrape the filling into cooled crust, swirling the it attractively with a rubber spatula. Cover loosely with plastic wrap and refrigerate overnight.
Remove from refrigerator just before serving. Cut into 12 servings, then sprinkle the slices evenly with chocolate and chiles, and serve.
