Recipe courtesy of Marcela Valladolid
Mexican Chocolate Pecan Pie
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- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 624
- Total Fat
- 49 g
- Saturated Fat
- 18 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 104 mg
- Level: Easy
- Total: 1 hr 20 min (includes cooling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 624
- Total Fat
- 49 g
- Saturated Fat
- 18 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 4 g
- Sugar
- 34 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 104 mg
Ingredients
Crust:
Filling:
Directions
- For the crust: Spray a 9-inch pie dish with cooking spray.
- Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
- Preheat the oven to 350 degrees F.
- For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 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 the chocolate melts and the mixture is well blended.
- Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.
My Private Notes
Show:
The Kitchen
Episode:
Turkey Day Timeline
