Mason County News
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The Practical Baker
Wednesday, November 24, 2010 • Posted November 24, 2010

Mexican Chocolate Pecan Pie

Courtesy Marcela Valladolid

This decadent recipe will fit right in with the piles of pumpkin, mincemeat and sweet potato pies that will be filling your homes over the next couple of months! Don’t make it very far ahead of time, since this pie tends to "evaporate" very quickly!


For the Crust:

Vegetable oil cooking spray

10 graham crackers

14 tablespoons unsalted butter, melted

¼ cup light brown sugar

For the Filling:

1 ½ cups (3 sticks) unsalted butter

1 packed cup golden brown sugar

¾ cup corn syrup

6 cups pecan halves

½ cup Mexican crema or whipping cream

1 ½ (3 ounces) disks Mexican chocolate, such as Ibarra, finely minced



Preheat oven to 350 degrees. Spray a 12 inch diameter pie dish with cooking spray

In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture into the bottom and sides of the pie dish. Refrigerate the crust for 10 minutes. (Crust can be made up to a week ahead of time, covered and frozen.)


Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil for 1 minute, then stir in pecans and cream. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer pie to wire rack and allow to cool completely before serving; about 2 hours.

Note: This recipe can also be made in two, 9 inch pie dishes

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