Mexican Chocolate Pecan Pie

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

Mexican Chocolate Pecan Pie

Total Time: 1 hour, 15 minutes

Yield: Serves 10


  • 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


  1. Place pie crust in 9" pie plate. Place in fridge, while mixing the filling. It keeps the crust from shrinking in the oven.
  2. Heat oven to 350.
  3. In a medium bowl, mix together brown sugar and the next 3 ingredients.
  4. Whisk in eggs, syrup, and vanilla. Mix well.
  5. Add butter and mix well.
  6. Stir in chocolate and pecans.
  7. Place pie plate on cookie sheet. Cover edges of crust with foil. Pour filling into crust. Sprinkle a little Himalayan salt over the filling.
  8. Bake 25 min. and remove foil from edges.
  9. Bake another 25 minutes or until filling is set.
  10. Cool completely before serving.
  11. *Find Mexican chocolate at Hispanic markets or in the Hispanic section of the grocery store.

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