A Twist on Pecan Pie using Mexican chocolate and Agave for a pie that’s less sweet but has warm notes of cinnamon and chocolate.
Any romantic dinner has to end with a sweet treat, and this chocolate pecan pie will seal the deal! I have to be honest, I’ve never been a fan of pecan pie. Growing up in Texas, the pecan pies I tasted were overly sweet and had a gelatin like filling that I did not like. This past Thanksgiving, my hubby made a chocolate pecan pie, because he loves pecan pie. I reluctantly tried it, remembering all the horrible pecan pie I’ve had in the past, but after one bite I instantly changed my mind. It was delicious!! The pecans were crunchy and nestled in chocolate goodness. I was hooked 🙂
When I was thinking of a dessert for my sweetheart dinner, I was drinking a cup of Abuelita, Mexican hot chocolate. The hot chocolate has warm notes of spices like cinnamon, and I thought that would be a nice compliment for the chocolate pecan pie my husband made. So the idea of Abuelita Chocolate pecan pie came together, and I started testing some recipes. The idea I had wasn’t original, because I found several recipes for Mexican chocolate pecan pie, but I found them to be too sweet. I wanted the pie to have enough sweetness, but not overly sweet, and still taste the warm spices from the Abuelita.
I also wanted the whip cream to bring more depth and flavor, so I tried a fresh cinnamon whipped cream. My son wanted to eat the whipped cream by the spoonful! The recipe is for a traditional 9 inch pie pan, but I just split it into two cast iron ramekins. I think it made the table look more romantic, especially with the the Bobee decorations. The pasta was a pretty heavy meal, so we ended up splitting one pie and saving the other in the fridge for the next day. It tasted just as good cold too!
Show your sweetheart or bestie how much you love them and make this special dinner for Valentine’s day. They will love it and you’ll be so proud of the fancy dinner you put together.
Abuelita Chocolate Pecan Pie with Cinnamon Whipped Cream
- 1 Store Bought Pie Dough
- 1/2 Stick Butter
- 1/4 Cup Brown Sugar Packed
- 1 Disc of Aubuelita or similar Mexican Hot Chocolate
- 3 Tbsp Agave or Honey
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
- 3 Eggs
- 1 Cup Pecan Halves
- 1 Cup Pecan Pieces
Cinnamon Whipped Cream:
- 8 oz Heavy Whipping Cream
- 1 tsp Ground Cinnamon Plus more for sprinkling
- 1 tsp Vanilla Extract
- 2 Tbsp Powder Sugar
- Preheat Oven to 350 degrees. Place Mixing bowl and Whisk attachment in the freezer to get it cold. Remove refrigerated pie dough and allow to get to room temperature.
- In a small pot melt butter, then add brown sugar, and break up the disc of the Abuelita Chocolate. Stir the chocolate into the butter and sugar until melted. Add Agave, Vanilla, and Salt. Combine well, bring to a low boil for about 2 minutes, then remove from heat to cool for 10 minutes.
- While mixture is cooling, setup up mixing bowl for whipped cream. Place heavy cream, cinnamon, vanilla, and powder sugar into bowl and beat with an electric mixer on medium high speed until soft peaks form. Place in a covered dish in the refrigerator.
- Place refrigerated pie dough into a 9 in pie dish. If using smaller ramekins, cut pie dough to fit each ramekin.
- Beat the 3 eggs together and then pour into the cooled chocolate mixture. Stir until combined and add the pecan halves and pieces, stir well. You can save some pecan halves to place on top to make it look pretty.
- Pour mixture into pie crust and bake for 45 min or until a toothpick comes out clean. If using smaller ramekins decrease baking time to 20-25 minutes, or until a toothpick comes out clean.
- Allow pie to cool and serve with chilled Cinnamon Whipped Cream.