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Mayan Chocolate Pecan Pie Recipe

Photo by: Taste of Home

This started off as a regular pecan pie for Thanksgiving Day. But it's evolved into something extra special.—Chris Michalowski, Dallas, Texas

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8 Servings
Prep: 20 min. Bake: 55 min. + cooling

Ingredients

1/2 cup chopped pecans
1/2 cup dark chocolate chips
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1 unbaked deep-dish pastry shell (9 inches)
3 eggs
1 cup sugar
1 cup dark corn syrup
2 tablespoons butter, melted
1 tablespoon coffee liqueur
1 teaspoon ground ancho chili pepper
1 teaspoon vanilla extract
1 cup pecan halves

Directions

Sprinkle chopped pecans and chocolate chips into pastry shell. In a small bowl, whisk the eggs, sugar, corn syrup, butter, liqueur, pepper and vanilla. Pour into pastry; arrange pecan halves over filling.
Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.

Editor’s Note: Ground ancho chili pepper is available from Penzeys Spices. Call 1-800/741-7787 or visit www.penzeys.com.

Nutrition Facts: 1 piece equals 590 calories, 30 g fat (8 g saturated fat), 87 mg cholesterol, 190 mg sodium, 81 g carbohydrate, 2 g fiber, 6 g protein.

Mayan Chocolate Pecan Pie published in Branson's Great American Pie Show January 2009

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