Mexican Chocolate Pecan Pie 


Need I say more here? Probably not, but I will..

HAPPY THANKSGIVING EVERYONE! Every Thanksgiving I try a different rendition of a pecan pie. Last year it was whiskey pecan pie, but let’s just say whiskey-1, me-0.

This year I was inspired by Chef Marcela’s Mexican Chocolate Pecan Pie. This recipe only takes up your oven for 10 minutes and on Thanksgiving that’s about all I have between everything else. There were some conflicting reviews posted on Marcela’s recipe, so I decided to change it up a bit when it came to a few ingredients.

The Perfect Pie Crust  

This is the Mexican chocolate I ended up finding. Wasn’t the brand the recipe recommended, but I found it at Whole Foods and ended up mixing in some milk chocolate and cinnamon.

Mexican Chocolate

  Mexican Chocolate Pecan Pie

Mexican Chocolate Pecan Pie

  • Servings: 6
  • Difficulty: easy
  • Print


Nonstick cooking spray, for pie dish
1.5 cups graham cracker crumbs
7 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar

12 tablespoons unsalted butter
½ cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 oz)
1/4 cup whipping cream
2 oz Mexican chocolate (I used Taza Chocolate – found at Whole Foods), finely minced
1 oz milk chocolate, finely minced
2 teaspoons cinnamon


1. Spray a 9-inch pie dish with cooking spray.
2. Blend the graham cracker crumbs, melted butter and light brown sugar together in a medium bowl by hand.
3. When well combined, 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 prepared 1 week ahead and kept frozen).

Preheat the oven to 350 degrees F.

1. Combine the butter, brown sugar and corn syrup in medium saucepan. Bring to boil, stirring often. Boil 1 minute.
2. Stir in the pecans and whipping cream. Boil until the mixture thickens slightly, about 5 minutes. Remove from the heat.
3. Add the chocolate, cinnamon and stir until the chocolate melts and the mixture is well blended.

Pour the 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.

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