It’s amazing how I’m becoming less and less into sweets. I mean, don’t get me wrong, I love a good dessert. But sometimes I find the sugar so overly cloying. Like in pecan pie.
But with pecan pie being so traditional and all, I didn’t want to just cut it out of my life without at least trying. So try I did. And succeed, oh yes, I did!
Enter Mexican Hot Chocolate – the sweet and spicy rich chocolate drink with just the right amount of kick. I love how the bittersweet chocolate and chili balances out the sweetness in this pie. It totally works.
I’ve done this before with brownies, and it has become one of my most favorite recipes. My guests always ooh and ahh over my Duncan Hines fix, thinking I spent hours perfecting the best brownie recipe.
With pecan pie, it’s just the same. The filling is really fairly simple, and if you use a frozen pie crust like I did (insert-surprised-emoji-face-here), it’s as easy as 1-2-3.
This beauty is being gifted to Melinda of kitchen-tested for her pie bar tomorrow, which I will be lucky enough to be sampling from, after her crazy Thanksgiving feast! Sorry that I had to slice it open Mel!
Don’t forget to follow me on Instagram for a play by play of Melinda’s incredible meal! Happy Thanksgiving!
Oh, and happy pie eating too :)
Mexican Hot Chocolate Pecan Pie
3 large eggs
1 cup dark corn syrup
1/3 cup sugar
1 tsp vanilla extract
1/2 tsp kosher salt
3.5 oz. dark chocolate (I used 72% cocoa)
1/2 tsp cinnamon
1/8 tsp cayenne pepper
2 tbsp cocoa nibs, optional (I use these)
1 pie crust (thaw if frozen)
1 cup pecan halves
Preheat oven to 350 degrees. Melt the chocolate over a double boiler and set aside.
In a bowl, lightly whisk the eggs. Add the corn syrup, sugar, vanilla and salt and stir to combine. Slowly add in the chocolate, mixing as you go, until completely incorporated. Stir in the cinnamon, cayenne and cocoa nibs.
Pour the filling into the pie crust and top with pecan halves (they will float). Bake for 50-60 minutes, until pie is set and jiggles just a little in the center. Cool completely, at least 4 hours, before serving.
Mexican hot chocolate brownies
pecan pie lace cookies