Ingredients
Crust:
- Vegetable oil cooking spray
- 10 graham crackers or Maria crackers, crumbled
- 14 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
Filling:
- 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
Directions
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.
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By terrasco
San Angelo, TX
on November 17, 2012
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I followed the recipe and it was great. I didn't have any problems.
By rward11
on November 24, 2011
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I was a bit surprised that the recipe didn't call for precooking the graham cracker crust before putting the filling in, as you usually do for graham cracker crusts. As other reviewer's have stated, when you put the pie in the oven the crust dissolved. The large amount of butter in the crust separated out, leaving a layer of butter on top of the pie. The taste was nice, but you got very little of the flavor of the Mexican chocolate. I don't know if they accidentally left out a step when foodnetwork put the recipe online, but the crust should have been precooked. I tried making it for Thanksgiving. Between the cost of ordering a pie pan and the cost of the ingredients (six cups of pecans aren't cheap, I ended up spending close to $40 for a pie that can't be served as a pie, as it has absolutely no crust after cooking and can't be removed from the pan in wedges.
By Oweary1
San Diego, CA
on June 06, 2011
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Not sure why this recipe didn't receive higher ratings; I used a Keebler "extra portion" sized crust x2, and followed the recipe for the filling. A definite winner/keeper. People are asking me to bring this to a birthday party later this month. I did not have a problem with the filling setting. Perhaps leaving it overnight helped. At any rate, it received rave reviews as well as requests, and I'm sticking to it! I believe I will attempt the crust next time, and as I've read the recipe and watched the episode, it DOES NOT call for 10 individual crackers for the crust. As another reviewer mentioned, Marcela virtually filled her processor w/the crackers, with way more than 10! Thank you, for sharing, Marcela!
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