Here’s a spicy holiday dessert courtesy of the Burn Blog.
Chimayo Chile Pecan Pie
This pecan pie recipe is a little less sweet than most, so it works well with the added zest of the chile powder. If you can’t find Chimayo chile powder, just substitute any New Mexico red chile powder. If you only want a hint of heat, add 1 teaspoon. I usually add 2 teaspoons!
Heat Scale: Medium
1 recipe for pie crust or a purchased pie crust
1/2 cup brown sugar
3 tbsp melted butter
3/4 cup dark corn syrup
1 tsp vanilla extract
1/2 tsp salt
1/4 cup cream
2 tsp Chimayo chile powder
1 1/2 cups chopped pecans
Preheat the oven to 325 degrees F.
In a large mixing bowl, combine the eggs and brown sugar. Add the melted butter, cornsyrup, vanilla extract, the salt, and the cream. Stir until all the ingredients are well blended. Sprinkle the chile powder over the mixture and whisk the mixture until the chile is incorporated. Add the pecans and stir.
Pour this mixture into an unbaked pie crust and bake for 45 to 50 minutes or until the filling is set and the crust is browned.
Remove and let cool on a rack. Serve warm with whipped cream or vanilla ice cream.
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