Mexican Chocolate Pecan Pie

Mexican Chocolate Pecan Pie
Staff Writer
Mexican Chocolate Pecan Pie
Mexican Made Easy, Clarkson Potter/Publishers
Mexican Chocolate Pecan Pie

My mother was obsessed with pecan pie so I decided to whip up a recipe using Mexican chocolate. I always like to top this with a cinnamon-spiced whipped cream or a little vanilla ice cream.

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8
Servings
746
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray
  • 1 1/2  cup  graham cracker or Maria cookie crumbs
  • 12  tablespoons  (1 1/2 sticks) unsalted butter plus 7 tablespoons, melted
  • 1/2  cup  plus 2 tablespoons packed light brown sugar
  • 6  tablespoons  light corn syrup
  • 3  cups  pecan halves
  • 1/4  cup  Mexican crema or heavy cream
  • disc Mexican chocolate or 3 ounces bittersweet chocolate, finely chopped

Directions

Spray a 9-inch pie dish with cooking spray.

Process the cookie crumbs, 7 tablespoons melted butter, and 2 tablespoons of the brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the pie dish. Cover and freeze while preparing the filling (or for up to 1 week).

Preheat the oven to 350 degrees.

Combine the 12 tablespoons butter, remaining ½ cup brown sugar, and the corn syrup in a heavy medium saucepan. Bring to a boil over medium-high heat, stirring often. Boil for 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat, add the chocolate, and stir until melted and smooth.

Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a rack and cool completely before serving.

Nutritional Facts

Total Fat
49g
70%
Sugar
20g
22%
Saturated Fat
13g
54%
Cholesterol
8mg
3%
Carbohydrate, by difference
72g
55%
Protein
12g
26%
Vitamin A, RAE
12µg
2%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
214mg
21%
Choline, total
4mg
1%
Fiber, total dietary
9g
36%
Folate, total
32µg
8%
Iron, Fe
4mg
22%
Magnesium, Mg
16mg
5%
Niacin
1mg
7%
Phosphorus, P
69mg
10%
Selenium, Se
8µg
15%
Sodium, Na
315mg
21%
Water
22g
1%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.

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