Mexican chocolate + Kahlua + Texas pecans. Need I say more? Oh, yes! How can I forget…
Happy Thanksgiving! Hope you’ll spend the day relaxing in the company of good memories, family, an abundance of love, and of course lots of delicious food.
I grew up in El Paso, Texas and it seems that everyone had pecan trees in their backyard. I remember helping my grandmother gather nuts that fell on the ground and then shell them for her to use in her baked goods. Some of the largest orchards and pecan farms are located near El Paso, Texas, or out in New Mexico, and Arizona. It’s no wonder that pecans always remind me of home.
The Mexican chocolate gives this southern classic dessert a deep flavor and fudgy texture. And an abundance of pecans makes this pie wonderfully satisfying. The generous dose of Kahlua cuts the sweetness of the pie making this pie sweet, but not too sweet like traditional pecan pie.
This recipe is even better after the pie sets overnight. I love how the pecans on the top form a sweet ‘crust’. No other dessert needs to show up at the Thanksgiving table. This pie is delicioso!
Serve this pie for a show-stopping sweet ending.
Mexican Chocolate Kahlua Pecan Pie
- 1 1/4 cups Gold Medal® all-purpose flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1/2 cup cold butter, 1 stick, diced
- 1 large egg, lightly beaten
- Flour, for rolling the dough
- In a food processor, pulse flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
- Turn dough out onto a work surface; form dough into a thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a greased 9-inch pie plate. Gently fit into bottom and up sides of the plate.
- Trim overhang to 1 inch; fold overhang under itself.
- Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees, with rack in lowest position.
- In a heatproof bowl, melt chocolate and butter in microwave, stirring occasionally, until smooth, 1 to 2 minutes. Set aside.
- In a medium bowl, stir together, corn syrup, eggs, and salt. Stirring constantly.
- Gradually add melted chocolate and Kahlua to filling mixture.
- Pour filling into prepared crust; arrange pecans in one even layer over filling. Place pie plate on a rimmed baking sheet.
- Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.