Although mild to the taste, the flavor of the chile really comes through in this chocolate pecan pie.
Chocolate Pecan Pie Ingredients
- 1 cup unbleached all-purpose flour
- 2 tablespoons cocoa
- 2 tablespoons sugar
- 1 tablespoon Chimayó red chile powder
- 1/8 cup vegetable shortening
- 1/4 cup unsalted butter
- 2 tablespoons sugar
- 3 tablespoons cold water
Pie Filling:
- 4 tablespoons butter
- 1/4 cup commercial fudge sauce
- 3 eggs, beaten
- 3/4 cup dark corn syrup
- ½ cup dark brown sugar
- 2 teaspoons Chimayó red chile powder
- 1 teaspoon vanilla
- 1 1/4 cups pecan halves
Instructions
- Sift all the dry ingredients together into a food processor.
- Add the shortening to the flour. Cut the butter into chunks and add to the food processor and process until it is cut into very tiny pieces, about 1 minute.
- Add the water and continue to mix until the dough wraps itself around the blade and forms a ball.
- Wrap the dough in plastic and refrigerate for at least ½ hour. Pastry can be kept in the refrigerator for about a week or it can be frozen for several months. If frozen, defrost slowly in refrigerator before using.
For the pie filling:Â
- Preheat the oven to 425°F.
- Line a 9-inch pie pan with the chocolate pie pastry and set aside.
- Combine the butter and hot fudge and microwave on High for about a minute. Set aside.
- Combine the eggs, corn syrup, sugar, fudge mixture, and vanilla. Stir in the pecans and pour mixture into the pie shell.
- Bake for 15 minutes, then reduce the heat to 350°F and continue baking for an additional 30 minutes, or until the edges are set.
Photo by ROMAN ODINTSOV from Pexels
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Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.
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