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Mexican Chocolate Pecan Pie
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Prep Time:
20 minutes
Total Time:
5 hours
Enhance a Southern classic with coffee liqueur and Mexican chocolate for a unique twist.
Ingredients:
  • 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
  • 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
  • 2 tablespoons coffee-flavored liqueur
  • 1 1/2 cups pecans
Instructions:
  • To make the pie crust, combine 1 1/4 cups flour, sugar, and 1/8 teaspoon salt in a food processor until mixed. Add butter and pulse until mixture resembles cornmeal with small butter bits (about 10 pulses). Add egg and pulse briefly, being careful not to form a ball. If the dough is too dry, add up to a tablespoon of cold water. Hand mix dough once removed from processor to bring it all together.
  • Transfer the dough onto a work surface and shape it into a thick disk. Wrap the dough tightly in plastic wrap and refrigerate until it becomes firm, which should take at least 1 hour.
  • Roll the dough into a 12-inch circle on a lightly floured surface. Grease a 9-inch pie plate and carefully place the dough in the plate, making sure it covers the bottom and sides. Trim any overhang to 1 inch, fold it under, then pinch and crimp the edges for a neat finish. Refrigerate for about 1 hour until chilled.
  • Preheat your oven to 350°F with the rack in the lowest position for the pie filling.
  • Microwave chocolate and butter in a small bowl on High for 1 to 2 minutes until melted and smooth, stirring occasionally. Set aside.
  • Combine corn syrups, 3 eggs, and 1/2 teaspoon salt in a medium bowl, stirring until well blended.
  • Slowly incorporate the melted chocolate and coffee-flavored liquor into the filling mixture.
  • Pour the delicious filling into the crust and artfully arrange the pecans on top. Set the pie plate on a baking sheet with sides.
  • Bake for 50-60 minutes, rotating halfway through, until the filling is just set (it should have a slight jiggle when tapped). Let it cool completely on a rack for at least 4 hours before serving.

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