Mexican Chocolate Pecan Pie

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.

For the Pie Filling You'll Need: Chocolate, brown sugar, butter, agave, vanilla, cinnamon, eggs, and pecans.

For the Pie Crust you can use a store-bought or homemade crust.

Add extra pecans on top and bake at 350 for 45 min. Allow pie to rest for 15 minutes before serving.

Whip heavy cream, sugar, vanilla, and cinnamon until soft peaks form.

Make Ahead Tip: The pie can be made a day or two ahead and stored wrapped in the fridge. You can either serve it cold, or warm it slightly in the oven for about 15 minutes.

Try my recipe for Homemade Conchas

Love Chocolate? Try this Mexican Hot Cocoa

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