Mayan Chocolate Pecan Pie
Indulge in the rich, decadent flavors of a Mayan Chocolate Pecan Pie, where classic pecan pie meets bold, spiced chocolate for an unforgettable dessert experience. This recipe combines velvety dark chocolate, warm cinnamon, and a hint of cayenne pepper for a subtle kick that pays homage to traditional Mayan flavor profiles. Topped with a crunchy layer of pecans and baked in a buttery pie crust, the filling boasts a luscious, fudgy texture that perfectly balances sweetness and spice. Ready in just over an hour, this show-stopping treat is perfect for holiday gatherings or as a unique twist on a classic dessert. Serve it with a dollop of whipped cream for a luxurious finishing touch. Keywords: Mayan Chocolate Pecan Pie, spicy chocolate dessert, pecan pie with dark chocolate, holiday baking recipes.
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Recipe Information
Ingredients
- 1 piece Pie crust (9-inch, unbaked)
- 1 cup Dark chocolate chips
- 0.25 cup Unsalted butter
- 0.5 cup Brown sugar
- 0.75 cup Corn syrup
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cayenne pepper
- 0.25 teaspoon Salt
- 1.5 cups Pecans (halved or chopped)
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Prepare your 9-inch unbaked pie crust by placing it in a pie dish and crimping the edges if desired.
In a microwave-safe bowl, melt the dark chocolate chips and unsalted butter together in 30-second increments, stirring after each increment, until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together the brown sugar, corn syrup, and eggs until well combined.
Stir in the vanilla extract, ground cinnamon, ground cayenne pepper, and salt. Mix thoroughly to incorporate the spices evenly.
Slowly pour the melted chocolate mixture into the sugar mixture, whisking as you pour to create a smooth and uniform filling.
Fold the pecans into the filling, ensuring they are evenly coated in the mixture.
Pour the prepared filling into the unbaked pie crust, spreading it out evenly.
Place the pie on the center rack of your preheated oven and bake for 50 minutes, or until the filling is set and slightly puffed. The center will still jiggle slightly but will firm up as it cools.
Remove the pie from the oven and allow it to cool completely at room temperature before serving. This will give the filling time to set properly.
Slice and serve with a dollop of whipped cream, if desired. Enjoy your Mayan Chocolate Pecan Pie!
Nutrition Facts
Calories |
5703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.4 g | 481% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 1958 mg | 85% | |
| Total Carbohydrate | 564.6 g | 205% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 375.7 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 655 mg | 50% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2589 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
