1Disc of Abuelita or ½ Cup of Semisweet Chocolate Chips with 1 tsp of Cinnamon.
3TbspAgaveor Maple Syrup and Honey
1tspVanilla Extractor Vanilla Bean Paste
Cinnamon Whipped Cream:
8ozHeavy Whipping Cream
1tspGround CinnamonPlus more for sprinkling
2TbspPowder Sugaror regular 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.
Place pie dough into a 9 in pie dish. If using smaller ramekins, cut pie dough to fit each ramekin.
In a small pot melt butter and add brown sugar over medium heat until melted, Stir the chocolate in and mix well. Once combined add Agave, Vanilla, and Salt. Combine well, bring to a low boil for about 2 minutes, then remove from heat to cool for 15 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.
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.
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 for 30 minutes and serve with Cinnamon Whipped Cream.