Mayan Chocolate Pecan Pie Recipe
- 1/2 cup chopped pecans
- 1/2 cup dark chocolate chips
- 1 frozen pie shell (9 inches)
- 3 large 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
- 1. 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.
- 2. Bake at 350° for 55-60 minutes or until set. Cool on a wire rack. Refrigerate leftovers. Yield: 8 servings.
1 piece: 590 calories, 30g fat (8g saturated fat), 87mg cholesterol, 190mg sodium, 81g carbohydrate (45g sugars, 2g fiber), 6g protein .
Reviews for Mayan Chocolate Pecan Pie
"The pie was good, a little too sweet for my taste. I plan to make it again, but will add less sugar and corn syrup and ramp up the coffee flavor."
"My family loves this pie!"
"Best chocolate pecan pie ever!!"
"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. : )"
"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!"
"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."
"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!"
"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."
"Followed the recipe exactly and didn't care for it at all. Tasted like eating big bites of corn syrup. Really poor."
"its a different taste but, a good one"
"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."
"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."
"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!"
"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"
"Has anyone made this pie and substituted for the ancho chili pepper? I can't see ordering it online."
"This pie is delicious and very very easy to make. My family loves it and we will be keeping this recipe."