When it comes to classic recipes, it’s understandable to not want to tweak them or try to upgrade them, seeing as they’re already so special. However, sometimes we do change a little something here or there and we realize that what we thought was great before, can be made even better!
In this case, we decided to play around with one of our favorites, pecan pie. Instead of going the traditional route, we added some chocolate and made the whole thing a bit more chocoholic-friendly. You can still make the tried-and-true standard, but adding the chocolate makes this sweet deliciously rich and flavorful and we can’t get enough of it!
Chocolate Pecan Pie
Yield: 1, 9-inch pie
- 1 pie crust (homemade or store-bought)
- 2 cups pecans, roughly chopped
- 2/3 cup brown sugar
- 2/3 cup semisweet or bittersweet chocolate chips
- 2/3 cup dark corn syrup
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons bourbon, optional
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- powdered sugar, garnish
- Preheat oven to 350º F and spread pecans out on a baking sheet.
- Bake for 7-10 minutes, or until nuts are toasted and fragrant. Remove from oven and set aside.
- Combine chocolate chips and butter in a medium saucepan over low heat and cook, stirring frequently, until chocolate is totally melted and smooth.
- Remove from heat and let cool 10-15 minutes.
- In a large bowl, beat eggs together with sugar, corn syrup, cocoa powder, bourbon (if using) and salt, and slowly whisk in cooled chocolate mixture.
- Roll pie crust out into a 9-inch pie dish and pour chocolate filling into the center.
- Top filling with toasted pecans, then place in oven and bake for 35-40 minutes, or until center is just set.
- Remove from oven and let cool, then garnish with powdered sugar, slice and enjoy!
Recipe adapted from Food And Wine