Mexican Chocolate Pecan Pie

Staff Writer
Mexican Chocolate Pecan Pie
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
846
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
  • 1 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.

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.

Nutritional Facts

Total Fat
66g
100%
Sugar
47g
N/A
Saturated Fat
22g
100%
Cholesterol
76mg
25%
Protein
6g
12%
Carbs
65g
22%
Vitamin A
244µg
27%
Vitamin B6
0.1mg
5.2%
Vitamin C
0.5mg
0.8%
Vitamin D
0.5µg
0.1%
Vitamin E
1mg
7%
Vitamin K
4µg
5%
Calcium
69mg
7%
Fiber
5g
20%
Folate (food)
10µg
N/A
Folate equivalent (total)
10µg
2%
Iron
3mg
18%
Magnesium
69mg
17%
Monounsaturated
25g
N/A
Niacin (B3)
1mg
6%
Phosphorus
164mg
23%
Polyunsaturated
10g
N/A
Potassium
278mg
8%
Riboflavin (B2)
0.1mg
8.4%
Sodium
247mg
10%
Sugars, added
30g
N/A
Thiamin (B1)
0.3mg
20.7%
Trans
1g
N/A
Zinc
2mg
16%