Mexican Chocolate Pecan Pie
- Vegetable oil cooking spray
- 10 graham crackers or Maria crackers, crumbled
- 14 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- 1 1/2 cups (3 sticks) unsalted butter
- 1 packed cup golden brown sugar
- 3/4 cup corn syrup
- 6 cups pecan halves
- 1/2 cup Mexican crema or whipping cream
- 1 1/2 (3.1-ounce) disks Mexican chocolate, such as Ibarra, finely minced*
- *Can be found in Hispanic and gourmet grocery stores
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.
Recipe courtesy of Marcela Valladolid