Back in California
there was a local bakery that sold yummy little mini pies, and their chocolate
pecan pie was the best thing ever.
Seriously, eating one of those little pies was otherworldly, they were
so good! It was a sad, sad day for me
when they stopped making them. Which is
why I was super excited a few weeks ago to find a bakery in Albuquerque that
also made mini chocolate pecan pies.
I eagerly bought one,
expecting the same deliciousness of the pie from California, when I spotted a
crucial word on the label: green chili.
Yes, this was a green chili chocolate pecan pie. (Green chili is seriously in everything
here.) No matter, I thought. Chocolate will win this battle and it will
still be good. And yes it was good. But it was not epic. I like green chili as much as the next
person, but in my burrito, not in my chocolate!
As I shook off my disappointment,
it occurred to me that rather than try to find that elusive perfect pie, why
don’t I make one myself! Fate was on my side,
as a few days later I spotted a tartlet pan on clearance at Target. (Mmm, tartlets. Tartlets. Tartlets. An internet high five to whoever gets that reference.)
I searched online and
through my cookbooks for a chocolate pecan pie recipe, but I couldn’t find one
that seemed right. Finally I decided to
take my mom’s pecan pie recipe and just add chocolate. (Seems simple, but I was surprised by all the
weird or complicated recipe’s out there.)
Now my mom’s pecan pie
recipe is really just Dear Abby’s Famous Pecan Pie recipe (which is the best one
in my opinion.) I think what makes it so
good is that it uses brown sugar instead of white, which just gives it a little
extra yumminess. I just took that recipe
and added melted chocolate, and the result was even better than I
expected! These were some seriously
yummy pies!
The recipe makes 12
mini pies or one 9 inch pie. After I
made these my husband said we should freeze them since we wouldn’t be able to
eat 12 pies before they went bad. Um,
no. These suckers were gone in about 5
days. They looked so cute displayed on
my purple dessert stand that I thought about inviting people over to partake,
but in the end I kept all the yumminess for myself. Guess I’ll just have to make some more!
I made the crust from
scratch, because you cannot beat homemade pie crust, but you can use store
bought crust too. I also experimented a
bit on the type of chocolate I used. I
made pies using dark chocolate, milk chocolate, and semi-sweet chocolate. And really there wasn’t much difference, but
I think the dark chocolate was slightly richer, so that’s my
recommendation.
Now that you just
cannot wait to make your own, here’s the recipe:
Chocolate
Pecan Pie, adapted
from Dear Abby’s Pecan Pie
1 9-inch unbaked pie
crust
1 C. light corn syrup
1 tsp. vanilla
3 eggs, slightly
beaten
1/3 C. butter, melted
¼ tsp. salt
1 C. firmly packed
brown sugar
½ C. dark chocolate
chips
1 heaping C. pecan
halves
Preheat the oven to
350.
In a large bowl, combine
corn syrup, vanilla, eggs, butter, salt, and brown sugar. Mix well.
Melt the chocolate in the microwave in 20 second intervals, stirring
after each one until chocolate is smooth.
Add to the bowl and mix well.
To
make one 9 inch pie: Roll out crust dough and place it in a 9 inch
pie dish. Pour in the pie filling. Arrange the pecans on top in an attractive
manner. Bake for 45-50 minutes or until
center is set and toothpick comes out clean.
The pie will puff up during baking, but will deflate as it cools.
To
make 12 mini pies: Roll out crust dough and cut out 12
circles. I used a mug that was the same
size as the tartlet pan to cut out my circles.
You can also add leftover dough to make more of a crust edge. Fill each pie well ¾ of the way full. Add the pecans. Bake for 40-45 minutes, or until toothpick
comes out clean. Let cool in pan for 15
minutes before taking out.
If you make the mini
pies, don’t overfill the pie wells, or you will get this:
Hardened, crystalized
pie filling that will rip your teeth out if you try to eat, which I may have
tried to do. My second attempt was
better:
These were seriously
so good. And this recipe is very simple
and easy, my favorite kind! Top these
off with some whipped cream, and I guarantee they won’t last long!
Now I shall never want for a delicious chocolate pecan pie again! Hope you try these
out! Thanks for reading!