Alma Bax 
Pie is one of my favorite desserts. I love going to different restaurants and trying different flavors. But now it is time to try something new. I have made this pie and I can’t wait to try it in my house. The recipe is easy and there are few ingredients that you need. This is a perfect recipe for the holidays.
What a delightful treat for the holidays! I mean, in the back of my mind, I know I’m supposed to stay away from sweets around this time of year, but I’m not really any good at self-discipline. I’ve always thought one of the best things about the holidays, aside from the family gatherings and parties of course, is the food. There is so much to try, and all the varieties are scrumptious. Fortunately, my sister and I got to have a little taste of both the gluten-free and regular variety today thanks to a whole bunch of family members visiting from out of town. We had to have some gluten-free snacks, since my sister
Some of my best friends are chocolate. I love them like a best friend. Next to my chocolate friends, I have even more friends too. Friends that love to go trick-or-treating on Halloween. Friends that love to build things like Legos. Friends that love to play board games. Friends that love to jump on the trampoline. Friends that love to play with trains. Friends that love to ride on the swings. Friends that love to zip-line. Friends that love to swim. And friends that love to go to the beach.. Read more about chocolate pecan pie recipe and let us know what you think.
Pecan Pie with a Mexican Twist uses Mexican chocolate and agave for a less sweet pie with toasty cinnamon and chocolate overtones.
To be honest, I used to despise Pecan Pie. Pecan pies I ate as a kid in Texas were excessively sugary and had a gelatin-like filling that I didn’t like for.
It wasn’t until I created my own version of Pecan Pie with Chocolate that I realized how much I like it!
The original version of this recipe, which was published in 2018, included Abuelita, a popular Mexican chocolate. To replicate the flavor of Abuelita chocolate, I wanted to make sure this pie could be prepared with chocolate chips and cinnamon.
Both kinds of chocolate are excellent in this recipe, so use whichever one you like!
Pie Crust, Semisweet Chocolate Chips or Abuelita Chocolate, Pecans, Agave, Butter, Brown Sugar, Eggs, and Vanilla are all required ingredients.
Substitutes and Ingredients
As I previously said, I prepared this recipe using 1 Disc of Abuelita Mexican Chocolate. If you’re going to use this, be sure to break up the disc so it can melt easily.
Chocolate chips with cinnamon may also be used. I used semisweet chocolate chips, but milk or dark chocolate chips will work just as well.
If you want to make recipe dairy-free, use vegan butter instead of butter.
Pie Crust- I used a store-bought pie crust, but you could make your own or use a gluten-free crust if you need to be gluten-free. It should be pressed into a 9-inch pie baking dish.
Agave nectar- I like agave nectar in this recipe, but maple syrup or honey may be used instead.
Brown sugar may be replaced with coconut sugar, however normal white sugar will not have the same carmel overtones.
I used a vanilla bean paste from Trader Joe’s for this recipe. The flavor is more intense, with specks of vanilla bean. I’ve also used normal vanilla extract in this recipe.
Cinnamon Whipped Cream- I wanted to include cinnamon flavors into my whipped cream. Use a chilled can of coconut milk and whisk only the cream portion with sugar and vanilla to make this dairy-free.
You may, of course, use store-bought whipped cream and a pinch of cinnamon.
Nuts- I like a combination of chopped and whole pecans, but you may use all chopped pecans if you want it to be less crunchy, or all whole pecans if you want it to be extremely crispy. You may also use some to decorate the top of the pie.
How to Serve and Store the Pie
After the pie has finished baking, set it aside to cool before serving. At the very least 30 minutes. If you intend on serving the pie later in the day, you may leave it out for a couple of hours.
Make Ahead- The pie may be prepared a day or two ahead of time and kept in an airtight container in the refrigerator. It may be served cold or gently warmed in the oven for approximately 15 minutes.
Freeze- If you have any leftover chocolate pecan pie, wrap it tightly and store it in the freezer for up to 3 months. This is something we did last year, and it was still wonderful. Simply cover the pie in plastic wrap before placing it in a freezer-safe bag and pressing out any air.
Recipes for Thanksgiving and the Holidays:
Turkey Spatchcock
Brussel Sprouts with Maple Glaze
Salad with Acorn Squash
Macaroni and Cheese for Vegans
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Cinnamon Whipped Cream Chocolate Pecan Pie
Renee Fuentes is a model and actress.
Pecan Pie with a Mexican Twist uses Mexican chocolate and Agave for a less sweet pie with toasty cinnamon and chocolate overtones.
Time to prepare: 5 minutes
Time to cook: 55 minutes
30 minutes of rest
1 hour 30 minutes total time
Dessert course
American cuisine
Instructions
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Preheat the oven to 350 degrees Fahrenheit. To make the mixing bowl and whisk attachment cold, place them in the freezer. Remove the chilled pie dough from the refrigerator and set it aside to come to room temperature.
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Fill a 9-inch pie plate halfway with pie dough. Cut pie dough to fit each ramekin if using smaller ramekins.
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Melt the butter in a small saucepan with the brown sugar over medium heat until completely melted. Mix in the chocolate well. Once everything is mixed, add the Agave, Vanilla, and Salt. Bring to a low boil for approximately 2 minutes, then remove from heat and set aside to cool for 15 minutes.
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Set up a mixing dish for whipped cream while the mixture cools. In a mixing bowl, whisk together the heavy cream, cinnamon, vanilla, and powder sugar on medium high speed until soft peaks form. Place in the refrigerator in a covered dish.
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Combine the three eggs in a mixing bowl, then pour into the cooled chocolate mixture. Stir in the pecan halves and bits until well incorporated. Save a few pecan halves to sprinkle on top.
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Pour the mixture into the pie crust and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Reduce the baking time to 20-25 minutes if using smaller ramekins, or until a toothpick inserted in the center comes out clean.
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Allow 30 minutes for the pie to cool before serving with Cinnamon Whipped Cream.
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