Chocolate Pecan Pie

Welcome back!

Today, we have a recipe for a delicious pecan pie! This pie is very popular is the Southern US, as pecans are native to the region, but it is eaten widely across the country during holiday season. Traditionally, pecan pies don’t necessarily have chocolate; the filling is actually just eggs, butter, and sugar. We decided to make the filling a little more like a brownie, so we included several other flavorings. It's also less gooey than traditional pecan pies because we used honey instead of corn syrup, and there's less than there is traditionally.

Chocolate Pecan Pie

Makes a 9-10" pie

Ingredients:

1 Basic Pie Crust
1 - 1 1/2 cup pecans
4 ounces chocolate
4 tablespoons butter
2 tablespoons cocoa powder
1 teaspoon espresso powder
1/2 cup honey
1/2 cup brown sugar
2 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
4 eggs

Directions:

In a double boiler, melt the chocolate and butter.
Take the pot with the chocolate and butter off and mix in the cocoa powder, espresso powder, honey, brown sugar, bourbon, vanilla extract, and salt.
One by one, add in the eggs. Make sure each egg is incorporated well before adding the next in, otherwise, it will just make things hard.
Pre-bake the pie crust with pie weights at 375°F for about 25 minutes.
Remove the weights and let it cool a little bit. Add in the pie filling.
Arrange the pecans on top of the pie.
Bake the whole pie at 325°F for about 30-40 minutes now.

The chocolate matches very well with the pecans, both in color and flavor, so this combination is one that will really enhance your pecan pie! The espresso powder and bourbon give the pie a more sophisticated flavor too. You could also use a nutty pie crust like our Almond one, and replace the almond flour with pecan flour. Whether for Thanksgiving, Christmas, or just eating for fun, this pecan pie is sure to be wonderful!

-Chefpo

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