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Mayan Chocolate Pecan Pie

Mayan Chocolate Pecan Pie
This started off as a regular pecan pie for Thanksgiving Day. But it's evolved into something extra special.—Chris Michalowski, Dallas, Texas
8 ServingsPrep: 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.
© Taste of Home 2009 Tasteofhome Logo

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Mayan Chocolate Pecan Pie (continued)

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.
© Taste of Home 2009 Tasteofhome Logo