Recipe courtesy of Marcela Valladolid
Episode: Day of the Dead
Total:
2 hr 42 min
Active:
12 min
Yield:
10 to 12 servings
Level:
Easy
Total:
2 hr 42 min
Active:
12 min
Yield:
10 to 12 servings
Level:
Easy

Ingredients

Crust:
Filling:

Directions

Watch how to make this recipe.

Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil 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 onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).

Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the 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 the pie to a wire rack and cool completely before serving, about 2 hours.

Cook's Note

This recipe can also be made in 2 (9-inch) pie dishes. *Can be found in Hispanic and gourmet grocery stores.

IDEAS YOU'LL LOVE

Pecan Pie

Recipe courtesy of Trisha Yearwood

Pecan Pie

Recipe courtesy of Food Network Kitchen

Tamale Pie

Recipe courtesy of Ree Drummond

Mexican Tortilla Casserole

Recipe courtesy of Ree Drummond

Chocolate Pie

Recipe courtesy of Ree Drummond

Deep-Dish Pecan Pie

Recipe courtesy of Trisha Yearwood

Mini Pecan Sticky Buns

Recipe courtesy of Ree Drummond

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Mexican Potato Skin Bites

Recipe courtesy of Aida Mollenkamp

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking