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Mexican Chocolate Pecan Pie

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  • Prep 20 min
  • Total 5 hr 0 min
  • Servings 8
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We added coffee-flavored liqueur and Mexican chocolate for a little south-of-the-border twist on a Southern classic.
By Yvette Marquez
Updated Oct 17, 2013
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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
Make With
Gold Medal Flour


  • 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 350°F.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use Betty Crocker® pie crust mix instead of the scratch pie crust in this recipe, and save time.


Nutrition Facts are not available for this recipe
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