Ingredients for Mayan Chocolate Pecan Pie
- 2 cups pecans (1 ½ cups chopped, ½ cup halves)
- Dark Chocolate Chips
- Unbaked 9 Inch Deep Dish Pie Pastry
- 3 large eggs
- 1 ½ cups granulated sugar
- Dark Corn Syrup
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup coffee liqueur
- Ground Ancho Chili Pepper
- 1 teaspoon vanilla extract
- Pecan Halves
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How to Make Mayan Chocolate Pecan Pie
- Preheat oven to 350°F (175°C).
- Sprinkle 1 ½ cups chopped pecans and 1 cup dark chocolate chips evenly over the bottom of a 9-inch unbaked pie crust.
- In a medium bowl, whisk together 3 large eggs, 1 ½ cups granulated sugar, 1 cup light corn syrup, ½ cup (1 stick) melted unsalted butter, ¼ cup coffee liqueur, ½ teaspoon ground ancho chili powder, and 1 teaspoon vanilla extract until thoroughly combined.
- Pour the egg mixture evenly over the pecans and chocolate chips in the pie crust.
- Arrange approximately ½ cup pecan halves decoratively over the top of the pie filling.
- Bake at 350°F (175°C) for 55-60 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Let the pie cool completely on a wire rack before refrigerating.
- Refrigerate leftover pie for optimal flavor and to allow the filling to set completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
173g
Fat
36g
Carbs
25g
