Chocolate pecan pie, Frontera Grill style
Mexican cuisine · Rick Bayless · ♥ 151 likes · 2.9K views · 23 min video
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Ingredients
Method
Techniques
- pie crust
Pre-bake the crust: fit it into the pie pan, line with oiled foil, fill to the top with beans and bake until set; remove foil and beans and return to the oven to dry out.
- toasted pecans
- semi-sweet chocolate
- 3 tbsp flour
Crush cooled toasted pecan halves roughly in a bowl with the back of a small bowl or measuring cup; add chopped semi-sweet chocolate and about 3 tbsp flour.
- 1½ stick room temperature butter
- 1 cup brown sugar
In the mixer beat a stick and a half of room-temperature butter with 1 cup brown sugar about a minute until well combined.
- 5 whole eggs
- ¾ cup corn syrup
- ¼ cup molasses
- ½ tsp salt
- 2 tsp great Mexican vanilla
- 1 tbsp Kahlua
Beat in 5 eggs; add 3/4 cup corn syrup mixed with 1/4 cup molasses, 1/2 tsp salt, about 2 tsp Mexican vanilla and a generous tablespoon of Kahlua.
Scrape the batter over the pecan mixture, stir, and pour into the crust to about the top. Bake in a 350 degree oven about one hour.
- barely sweetened whipped cream
- crushed Mexican chocolate
Serve with a dollop of barely sweetened whipped cream and a sprinkling of crushed Mexican chocolate.