Chocolate Chipotle Pecan Pie

Adapted from Martha Stewart

A rich, sweet, decadent pecan pie with a hint of chipotle to make it dance on your tongue. There is just enough spice to add a little depth of flavor.

It’s Thanksgiving morning and we had pie for breakfast. We always have pie for breakfast on the holidays. My mom says that pie tastes so much better in the morning when your stomach is empty and that is exactly right! Pie just doesn’t taste as good when you’re stuffed full of Thanksgiving dinner.

I have had visions of making a chocolate chipotle pecan pie for decades I think. I’m not sure why it took me so long to attempt it. I guess it was the pie crust paranoia that I have. I talked to my sister and she said she uses store-bought pie crust and there’s nothing wrong with that.

So I gave myself permission to use store-bought pie crust and that opened up a whole new world for me. Finally I can make my chocolate chipotle pecan pie! I told my friends I made pie and they asked what kind I made … I made one pumpkin (for my son), one apple pie (for my daughter) and then this chocolate chipotle pecan pie.

I hope you are all doing well this Thanksgiving and have many, many things to be thankful for. My heart is overflowing with gratitude this year … everything is going so well in my life.

Chocolate Chipotle Pecan Pie

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 1 pie 1x

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Ingredients

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For the filling:

• 4 large eggs, lightly beaten
• 1 1/2 cups light corn syrup
• 1/2 cup sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon chimayo powder or cayenne
• 1/2 teaspoon salt
• 4 ounces dark chocolate, melted

For the pie:

• 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
• About 1 1/2 cup pecans

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Instructions

1. Preheat the oven to 350 F. In a large mixing bowl, gently stir together all the filling ingredients except the chocolate. Stir in the melted chocolate.
2. Once the filling is well mixed, pour the filling into the prepared crust. Top with pecans.
3. Bake for 50 to 60 minutes, until the filling is just set and jiggles slightly when the pie is moved., rotating halfway through. Let cool for at least 4 hours (or up to overnight) before serving.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared Foodie Friends Friday and Clever Chicks Bloghop.