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Mexican Chocolate Pecan Pie with Chipotle Whipped Cream
SUBMITTED BY: Philip Dorwart
Pastry for a one crust pie
2 ounces unsweetened chocolate
3 Tablespoons butter
1 cup light corn syrup
¾ cup sugar
3 eggs, lightly beaten
1 tsp vanilla extract
1 cup coarsely chopped pecans
½ cup heavy cream
chipotle powder TT
Preheat oven to 375
Line a 9-inch pie plate with the pastry.
Boil the chili mix in vinegar until it makes a heavy paste. Stir frequently to avoid burning.
Melt the chocolate and the butter in the top part of a double boiler over boiling water. Boil the syrup and sugar together for 2 minutes.
Blend the melted chocolate mixture and the syrup mixture and pour slowly over the beaten eggs, stirring constantly. Add the vanilla and pecans. Turn the mixture into the prepared pie plate.
Bake for 45 to 50 minutes, until the pie is puffed across the top. Cool. Serve with whipped cream.