Mexican Chocolate Pecan Pie

  • Level: Easy
  • Total: 1 hr 20 min (includes cooling time)
  • Active: 25 min
  • Yield: 8 to 10 servings
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Nonstick cooking spray, for spraying the pie dish

1 1/2 cups graham cracker or Maria cookie crumbs (about 6.5 ounces) 

7 tablespoons unsalted butter, melted 

2 tablespoons packed light brown sugar


12 tablespoons (1 1/2 sticks) unsalted butter

1/2 cup packed light brown sugar 

6 tablespoons light corn syrup 

3 cups pecan halves (about 10 ounces) 

1/4 cup Mexican crema or whipping cream 

1 disk Mexican chocolate, such as Ibarra, finely minced (about 3.1 ounces)


  1. For the crust: Spray a 9-inch pie dish with cooking spray.
  2. 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.)
  3. Preheat the oven to 350 degrees F.
  4. 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.
  5. 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.
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