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.
- 1⁄2 cup chopped pecans
- 1⁄2 cup dark chocolate chips
- 1 unbaked 9-inch deep dish pie pastry
- 3 eggs
- 1 cup sugar
- 1 cup dark corn syrup
- 2 tablespoons butter, melted
- 1 tablespoon coffee liqueur
- 1 teaspoon ground ancho chili pepper
- 1 teaspoon vanilla
- 1 cup pecan halves
- Preheat oven to 350°F
- Sprinkle chopped pecans and chocolate chips over bottom of pastry shell.
- 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.
- Arrange pecan halves over top of pie.
- Bake at 350° F for 55-60 minutes or until set. Cool on a wire rack.
- Refrigerate any leftover pie.
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!