This Mexican Chocolate Pecan Pie is a twist on pecan pie by using Mexican chocolate and agave. The taste is slightly less sweet and has warm notes of cinnamon in the pie and homemade whipped cream.
I have to be honest, I use to not like Pecan Pie. Growing up in Texas, the pecan pies I tasted were overly sweet and had a gelatin like filling that I did not find appetizing.
It wasn’t until I made my own version of Pecan Pie with Chocolate that I converted to absolutely loving Pecan Pie!
If you love desserts with a chocolate twists, check out my Chocolate Mexican Wedding Cookies.
The Ingredients to make this Mexican Chocolate Pecan Pie are simple and you can make some substitutions without sacrificing the flavor.
I’m using the Mexican chocolate, Abuelita, but it can also be made with chocolate chips and cinnamon to mimic the taste of the Abuelita chocolate.
Chocolate- Use 1 Disc of Abuelita Mexican Chocolate. You need to use a sharp knife to shave the chocolate disc to allow it to melt easily.
The substitute is Chocolate chips with cinnamon. I used semi sweet chocolate chips, but if you prefer milk or dark chocolate, those would work too.
Love Chocolate desserts? Check out this recipe for Chocoflan.
Butter- If you need this to be dairy free, then substitute a Vegan butter.
Pie Crust– I used a store bought pie crust but you could use a homemade pie dough, or even a gluten free crust if you need it to be gluten free. Press it into a 9 in pie baking dish.
I like using shortcuts of pre-made pie crust like in my recipe for Baked Apple Empanadas.
Agave– I like the taste of agave in this recipe, but maple syrup or honey can be substituted.
Brown Sugar– I used light brown sugar, but coconut sugar can be substituted. Regular white sugar won’t have the same caramel notes, but can be used.
Vanilla– I used a vanilla bean paste that got from Trader Joes. The taste is stronger and you have flecks of vanilla bean. I’ve also made this recipe with regular vanilla or Mexican vanilla.
Cinnamon Whipped Cream- I wanted to carry the notes of cinnamon into a homemade whipped cream. To make this dairy free, use a chilled can of coconut milk and whip just the cream part along with sugar and vanilla.
Of course you can use store bought whipped cream, and add a dash of cinnamon.
Pecans- I prefer a mix of chopped and whole pecans, however you can use all chopped if you want it less crunchy or all whole pecans if you want it extra crunchy. You can also add some to the top of the pie for decoration.
Serving and Storing the Pie
Once the pie is done baking, allow it to cool at least 30 minutes before serving. You can keep the pie out for a couple hours, if you plan on serving it later in the day.
Make Ahead- The pie can be made a day or two ahead and stored wrapped in the refrigerator. You can either serve it cold, or warm it slightly in the oven for about 15 minutes.
Freeze– If you happen to have leftovers, the chocolate pecan pie can be wrapped and place in a freezer safe bag for up to 3 months. We actually did this last year and it was still delicious.
To complete your Thanksgiving dinner here are some of my favorite recipes:
Mexican Chocolate Pecan Pie
- 1 Store Bought Pie Dough or Homemade
- ¼ Cup Butter
- ¼ Cup Brown Sugar Packed or Coconut Sugar
- 1 Disc Abuelita Chocolate Chopped with a knife or substitute ½ Cup of Semisweet Chocolate Chips with 1 tsp of Cinnamon.
- 3 tablespoon Agave or substitute Maple Syrup or Honey
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
- ¼ teaspoon Salt
- 3 Eggs whisked
- 1 Cup Pecan Halves
- 1 Cup Pecan Pieces
- Preheat Oven to 350°F. Place Mixing bowl and Whisk attachment in the freezer to get it cold. Remove refrigerated pie dough according to package directions.
- Place pie dough into a 9 in pie dish. If using smaller ramekins, cut pie dough to fit each ramekin.
- In a small pot add butter and brown sugar over medium heat. Whisk until melted.
- Add in the chocolate and whisk. Once combined add Agave, Vanilla, and Salt. Whisk together and bring to a low boil for about 2 minutes. Remove from heat and cool for 15 minutes.
- While mixture is cooling, setup up mixing bowl for whipped cream. Place heavy cream, cinnamon, vanilla, and powder sugar into a bowl and whisk with an electric mixer on medium-high speed until soft peaks form. Place in a covered dish in the refrigerator.
- Whisk the 3 eggs together and pour into the cooled chocolate mixture. Whisk until combined and add the pecan halves and pieces, stir together. You can save some pecan halves to place on top.
- Pour mixture into unbaked 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 for 30 minutes and serve with the Cinnamon Whipped Cream.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.