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This started off as a regular pecan pie for Thanksgiving Day. But it's evolved into something extra special. —Chris Michalowski, Dallas, Texas
This recipe is:
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Nutritional 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.
Originally published as Mayan Chocolate Pecan Pie in Branson's Great American Pie Show January 2009
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Reviewed on May. 08, 2013 by s_pants
Best chocolate pecan pie ever!!
Reviewed on May. 04, 2013 by zmarie
This is a crowd favorite during the holidays-everyone loves the dark chocolate flavor with just a little hint of heat! The pie comes together quickly, but its looks and taste fool everyone into thinking you worked all morning in the kitchen. : )
Reviewed on Dec. 12, 2012 by Queenweina
Honestly-I haven't made this yet but I am this week! The reviews made me excited to try it. I want to have this before the world ends!
Reviewed on Dec. 31, 2011 by Nellstrum
I added 2Tbs of coco powder as recommended, but it was still way too sweet for my family. It set up nicely. but it just did not taste good at all.
Reviewed on Dec. 09, 2011 by marilynm
We loved this for Thanksgiving. I added the cocoa powder as recommended and used coffee from the coffee pot for the liqueur as I didn't have this. I may have to add the liqueur next time! It was easy and turned out great!
Reviewed on Nov. 27, 2011 by noel1asn
The pie had excellent flavor, however, I had a real problem with the filling not setting up. I have been making pecan pies for 20 years and never had a problem.
Reviewed on Nov. 25, 2011 by Catherine Johnson
Followed the recipe exactly and didn't care for it at all. Tasted like eating big bites of corn syrup. Really poor.
Reviewed on Nov. 21, 2011 by OOFDA
its a different taste but, a good one
Reviewed on Dec. 02, 2010 by rapreisinger
I added coco powder to the filling (about 2-3 Tbsps?), substituted ground cinnamon for the pepper, and used store-bought graham cracker crusts. I also wasn't sure how deep a "deep-dish crust" was, so I got two standard-depth 9" pre-made crusts from the store, put 1/2 cup each of chocolate chips and chopped pecans in each crust, increased the measurements for the filling ingredients by about 1/3, split the resulting filling liquid evenly between the two pies, and that filled them just about perfectly.
Reviewed on Nov. 30, 2010 by Rachelle
I didn't think I would like this because I'm not a dark chocolate fan and the ancho chili pepper worried me. This is amazingly excellenet.
Reviewed on Nov. 24, 2010 by abmascarenas
Absolutely loved it! Didn't have the ancho chili but I always have ground red chili powder (locally grown), so I used that. My family requested it for Thanksgiving. It was a big hit with everyone!
Reviewed on Feb. 10, 2010 by fennie
This pie is a winner, I would make it again, I didn't have coffee liqueur or the chili pepper and it was still delicious, very rich (used coffee in the place of the liqueur
Reviewed on Dec. 17, 2009 by scrappychic5
Has anyone made this pie and substituted for the ancho chili pepper? I can't see ordering it online.
Reviewed on Nov. 25, 2009 by tkarinas
This pie is delicious and very very easy to make. My family loves it and we will be keeping this recipe.
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