Mayan Chocolate Pecan Pie

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

From Simple & Delicious magazine, this pecan pie has the interesting additions of dark chocolate, coffee liqueur, and ground ancho pepper. I haven't tried it yet, but it sounds fascinating! Prep time doesn't include cooling time.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Sprinkle chopped pecans and chocolate chips over bottom of pastry shell.
  3. In a small bowl, whisk eggs, sugar, corn syrup, butter, coffee liqueur, pepper, and vanilla together until well combined. Pour over pecans and chocolate chips in shell.
  4. Arrange pecan halves over top of pie.
  5. Bake at 350° F for 55-60 minutes or until set. Cool on a wire rack.
  6. Refrigerate any leftover pie.
Most Helpful

Okay! So I used Battle in Seattle's All Butter Pie Crust Recipe for the shell (halved) and this pie was amazing! The only change I made was as follows: instead of using darl chocolate chips, I used slightly more chopped pecans and, after tossing them in 1T of melted salted butter, I tissed them in Dutch Processed cocoa and sugar. I sprinkled these in the bottom of the pie crust, and otherwise followed the recipe to a T, and it came out wonderfully. Not spicy, doesn't taste like chiles, but theres just....something....and it finishes the wonderfully. I also covered my crust until the last ten minutes, so it wouldnt burn. Thankyou so much!

Dazy October 30, 2010