Mexican Chocolate Pecan Pie

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I followed the recipe and it was great. I didn't have any problems.

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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.

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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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I didn't watch this episode, and unfortunately, just cooked from the recipe as posted. Ugh! 14 tablespoons of butter to 10 Maria crackers? that didn't work, had to pitch it and start over. And then 6 cups of pecans in the pie itself? It wasn't nice - the pecans overwhelmed the chocolate flavors. Just didn't work for me. it's sounds great in principle, but this recipe doesn't work as written here.

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First of all, I love Mexican food and Marcela's recipes so naturally I thought this one would be good too. The taste is wonderful. But the technicalities are off. I do think a few eggs would help, and I would add them to the cooled mixture before adding them to the crust. Maybe pre-baking the crust for 5 min or so too to keep it from dissolving into the pie filling. This pie just does not have the body that a traditional pecan pie has or even a chocolate pecan pie. I think the recipe the way it is should possibly be renamed to "yummy runny chocolate covered pecans".

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Still amazed after more than a month, with reviewers making note the episode says 10 ounces and other reviewers noting the mess created using just 10 cookies that no one at this Food Network web site has corrected the cookie measurement. We have now made this recipe 3 times. I can tell you the flavor is excellent!
First time through was a hot mess.Second time through using other commenters notes, turned out much better, but need to set up for much longer than 2 hours.Let them cool overnight. I was able to cut the pie into wedges. Very tasty, but it lacked that creamy texture of a good pecan pie. Third time through we're getting closer. This time, I added 3 eggs just after the chocolate. It took a lot of time to completely set, but this one is somewhat creamier. I'm thinking that since the recipe is enough to fill 2 pie tins, the egg quantity may need to increase to 6, since other pecan pie recipes call for 3 eggs for 1 pie. Pie savant recommends brushing the crust with egg white.

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With reluctancy, I am giving this pie a one star. If I could give it "negative" stars, I would! I am extremely disappointed with the fact that there was no editorial review of the recipe ingredients before publishing to the website. It wasn't until I started making this mess that I read the other reviews and discovered the same issues that I was having - incorrect measurements!! And, 20 minutes to prepare is soooo incorrect!! The crust alone with the half pound of butter took almost 20 minutes to make! AND WHAT"S WITH ALL THE BUTTER IN THE CRUST??? REALLY?

Marcela, stick to things you really know how to make and stay away from pies and pastry. Us Texans know a few things about pecan pie and mexican food! You just don't have the expertise or culinary knowledge to pull it off. Ten Marias plus 1/2lb. of Butter does not a pie crust make." Pecan pie requires eggs! What a mess and true disappointment...

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This is a great recipe. I only had a 9" pie plate so I halved the recipe and it worked great...except it didn't quite set up in the middle...probably a baking error on my part (should've cooked it a bit longer, I think. Family loved it, and I'd definitely make it again.

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I just watched this episode and Maria said to use 10 oz. of Maria cookies. I will be trying this recipe soon and will post my results later.

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This is SO good. I didn't mess around with making my own crust though since there seemed to be some confusion around that. I bought a pre-made chocolate graham cracker crust. Divine.