Where I grew up in El Paso, Texas, it seemed that everyone had pecan trees in their backyard. I remember helping my grandmother gather nuts that had fallen to the ground, and then help shell them for her to use in her delicious baked goods. It’s no wonder that pecans always remind me of home and the holidays.
When setting out to create a twist on a classic pecan pie, I turned to Mexican chocolate, which adds a decadent richness. Filled with an abundance of pecans and a generous dose of Kahlua, this dessert is sweet, but not too sweet like traditional pecan pie can tend to be.
Even better, this recipe tastes more scrumptious after setting overnight. No other dessert needs to show up at the Thanksgiving table. This pie is delicioso! Here’s how to make it.
Gather dough ingredients.
In a food processor, pulse flour, sugar and salt until combined. Then add the butter.
Add the egg and pulse again.
Be careful not to let the dough form into a ball in the machine.
Turn dough out onto a work surface, forming it into a thick disk. Wrap in plastic, and refrigerate until firm, at least 1 hour.
On a lightly floured surface, roll the chilled dough with a rolling pin into a 12-inch circle about 1/8-inch thick.
Transfer the dough to a greased 9-inch pie plate. Gently fit into bottom and up sides of plate.
Trim overhang to 1 inch.
Fold overhang under itself.
Crimp edge; refrigerate until chilled, about 1 hour.
Gather filling ingredients.
In a heatproof bowl, melt chocolate and butter. In a medium bowl, stir together, corn syrup, eggs, and salt. Stirring constantly, gradually add melted chocolate and Kahlua to filling mixture.
Pour filling into prepared crust.
Arrange pecans in one even layer over filling.
Let cool completely on a wire rack, at least four hours (or up to overnight) before serving.