Mexican Chocolate Pecan Pie
Votes: 1
Time: 1 hour 20 min.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 624, total fat 49 G., saturated fats 18 G., proteins 5 G., carbohydrates 48 G., fiber 4 G., cholesterol 61 mg, sodium 104 mg, sugar 34 G.
Calories 624, total fat 49 G., saturated fats 18 G., proteins 5 G., carbohydrates 48 G., fiber 4 G., cholesterol 61 mg, sodium 104 mg, sugar 34 G.
The Mexican chocolate bar Marcela Valladolid uses in this recipe is flavored with cinnamon, giving this pie a wonderful flavor and aroma. The chocolate is added directly to the hot filling, and the pie crust is made from crushed cookies, which is great if you don't like or don't have the time to knead dough.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 1 1/2 cups graham crackers or Maria cookies, crumbled (about 6 oz.)
- 7 tbsp unsalted butter, melted
- 2 tbsp. l. brown sugar
Filling
- 165 g unsalted butter
- 0.5 cup brown sugar
- 6 tablespoons corn syrup
- 3 cups pecan halves (about 300 g)
- 1/4 cup Mexican sour cream or whipping cream
- 1 sheet Mexican chocolate, chopped (about 80g)
We recommend
Recipes with similar ingredients: shortbread cookies, pecans, chocolate, corn syrup
Cooking the dish according to the recipe:
- Cake: Spray a 9-inch pie pan with cooking spray.
Combine crushed cookies, butter, and brown sugar in a food processor and pulse until the crumbs are moist. Pour the mixture into the prepared pan and press it into the bottom and up the sides. Cover the crust and place it in the freezer while you prepare the filling. Freeze for up to 1 week. - Preheat oven to 175°C.
- FillingIn a medium saucepan with a heavy bottom, combine the butter, brown sugar, and corn syrup. Bring to a boil, stirring frequently.
Cook for 1 minute. Add the pecans and cream. Cook until the mixture thickens slightly, about 3 minutes. Remove from heat. Add the chocolate and stir until the chocolate melts and the mixture is smooth. - Pour the hot filling into the crust. Spoon the nuts evenly over the filling. Bake until the filling is bubbling all over, about 10 minutes. Transfer the pie to a wire rack and let cool completely before serving.
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