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Mexican Chocolate Pecan Pie

Blogger Yvette Marquez of Muy Bueno makes a Southern classic with a boozy Mexican twist.

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  • Prep Time 20 min
  • Total Time 5 hr 0 min
  • Servings 8

Ingredients

Pie Crust

1 1/4
cups Gold Medal™ all-purpose flour
2
teaspoons sugar
1/8
teaspoon salt
1/2
cup cold butter, diced
1
large egg, slightly beaten
Additional flour, for rolling the dough

Pie Filling

1
tablet (3.3 oz) Mexican chocolate, chopped
2
tablespoons butter
1/2
cup light corn syrup
1
cup dark corn syrup
3
large eggs, slightly beaten
1/2
teaspoon salt
2
tablespoons coffee-flavored liqueur
1 1/2
cups pecans

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 For Pie Crust: In food processor, place 1 1/4 cups flour, the sugar and 1/8 teaspoon salt; cover and process until combined. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses. Add the egg, and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
  • 2 Place dough on work surface; form dough into thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
  • 3 On lightly floured work surface, roll dough into 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in bottom and up side of pie plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
  • 4 For Pie Filling: Move oven rack to lowest position. Heat oven to 350ºF.
  • 5 In small microwavable bowl, microwave chocolate and butter uncovered on High 1 to 2 minutes, stirring occasionally, until melted and smooth. Set aside.
  • 6 In medium bowl, stir together corn syrups, 3 eggs and 1/2 teaspoon salt.
  • 7 Gradually add melted chocolate and coffee-flavored liquor to filling mixture.
  • 8 Pour filling into prepared crust; arrange pecans in even layer over filling. Place pie plate on cookie sheet with sides.
  • 9 Bake 50 to 60 minutes, rotating halfway through bake time, just until set (filling should jiggle slightly when pie plate is tapped). Cool completely on cooling rack, at least 4 hours, before serving.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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