So much for Thanksgiving being restful. Instead, I was on a cooking terror. We had no company, and were not going anywhere, but that didn’t stop me. To start the day, I roasted a 10 lb turkey, and deboned it. (And we did not have turkey for supper.) Meanwhile, I smoked a small pork butt (the first step for enchiladas). But my main focus was to make Mexican Chocolate Pecan Pie. While the pork finished cooking, I put the pie together. Earlier in the week, I made dough for pie crust. Click here, for the pie crust dough recipe. Typically, I don’t like pecan pie, but the original recipe looks so good. I made some changes (of course), and it is scrumptious. Vanilla, cinnamon, a little espresso, and Mexican chocolate create amazing depth of flavor. This year, it’s a holiday favorite!
Oh, and after being on the smoker for four hours, I put the pork in the pressure cooker with a lot of spices. For Thanksgiving dinner, Don wanted pulled pork enchiladas, and we did have stacked enchiladas. They are yummy.
Hope your Thanksgiving was fabulous.
Mexican Chocolate Pecan Pie
- 1 pie crust
- 2/3 cup packed brown sugar
- 1 tsp instant espresso coffee
- 1/4 tsp cinnamon
- 1/8 tsp sea salt
- 3 eggs, room temperature
- 1 cup sorghum syrup, Steen's syrup, or light corn syrup
- 1 tsp vanilla
- 1/3 cup melted butter
- 3 oz (about) Mexican chocolate*, chopped
- 1 1/3 cups broken pecans
- Himalayan salt
- Place pie crust in 9" pie plate. Place in fridge, while mixing the filling. It keeps the crust from shrinking in the oven.
- Heat oven to 350.
- In a medium bowl, mix together brown sugar and the next 3 ingredients.
- Whisk in eggs, syrup, and vanilla. Mix well.
- Add butter and mix well.
- Stir in chocolate and pecans.
- Place pie plate on cookie sheet. Cover edges of crust with foil. Pour filling into crust. Sprinkle a little Himalayan salt over the filling.
- Bake 25 min. and remove foil from edges.
- Bake another 25 minutes or until filling is set.
- Cool completely before serving.
- *Find Mexican chocolate at Hispanic markets or in the Hispanic section of the grocery store.