Mexican Chocolate Pecan Pie Recipe

Name: Mexican Chocolate Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil cooking spray; 10 graham crackers or Maria crackers, crumbled; ¼ tablespoons unsalted butter, melted; 1/4 cup light brown sugar; 1 1/2 cups (3 sticks) unsalted butter; 1 packed cup golden brown sugar; 3/4 cup corn syrup; 6 cups pecan halves; 1/2 cup Mexican crema or whipping cream; 1 1/2 (3.1-ounce) disks Mexican chocolate, such as Ibarra, finely minced*; *Can be found in Hispanic and gourmet grocery stores

Servings: persons

Vegetable oil cooking spray
10 graham crackers or Maria crackers, crumbled
¼ tablespoons unsalted butter, melted
1/4 cup light brown sugar
1 1/2 cups (3 sticks) unsalted butter
1 packed cup golden brown sugar
3/4 cup corn syrup
6 cups pecan halves
1/2 cup Mexican crema or whipping cream
1 1/2 (3.1-ounce) disks Mexican chocolate, such as Ibarra, finely minced*
*Can be found in Hispanic and gourmet grocery stores

1
Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
2
In a food processor, add the graham crackers and pulse into crumbs.
3
Add the butter and sugar and pulse until the crumbs are moistened.
4
Press the mixture onto the bottom and sides of the prepared pie dish.
5
Refrigerate the crust for 10 minutes.
6
(The crust can be made 1 week ahead, covered and frozen).
7
Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan.
8
Bring to boil, over medium heat, stirring often.
9
Boil for 1 minute, then stir in the pecans and cream.
10
Boil until the mixture thickens slightly, about 3 minutes.
11
Remove from the heat.
12
Add the chocolate and stir until melted and the mixture is well blended.
13
Pour the hot filling into the crust.
14
Bake until the filling bubbles all over, about 15 minutes.
15
Transfer the pie to a wire rack and cool completely before serving, about 2 hours.
16
Cook's Note: This recipe can also be made in 2 (9-inch) pie dishes.

4005

kcal

Calories

377

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Vegetable oil cooking spray, 10 graham crackers or Maria crackers, crumbled, ¼ tablespoons unsalted butter, melted, 1/4 cup light brown sugar, and more.

Yes, Mexican Chocolate Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Chocolate Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions