This year, we will be spending the holidays with my sister. This Christmas is an extra special one because we are expecting a brand new niece. Isn’t that the ultimate gift?! Since everyone’s focus will be centered around the arrival of this little angel, I need to step in and prep for Christmas dinner! You don’t have to ask me twice. I already have a dessert in mind.
Because this Christmas will be different than all the rest, I’ve decided to make a pie I’ve never made before: Chocolate pecan pie. The crust for this particular pie is very important. A good, thick graham crust is needed to balance out the layer of chocolate and pecan mixture in this recipe.
MI-DEL Graham Style Pie Crust is 30 grams thicker than other brands, which means more flavor in each crumbly bite. As an added bonus, MI-DEL Graham Style Pie Crust is gluten free, non-GMO, kosher, and free from allergens. It’s a great crust to use for gatherings where you just don’t know if any of the guests have food allergies.
Because I want to spend lots of time with my new niece as well, this deliciously sweet chocolate pecan pie is prepared as fast as it takes for chocolate to melt. This treat is made in layers: The first layer is the crust, and that is ready to go with MI-DEL Graham Style Pie Crust. The second is a layer of chocolate and the third, is the sweet pecan filling. To save time, prepare the pecan filling while the chocolate melts. The pie will be ready and assembled in 10-12 minutes. Bake and enjoy. Easy!
- 3/4 cup semi-sweet chocolate chips
- 1 MI-DEL Graham Style Pie Crust
- 2 eggs
- 1/4 cup granulated sugar
- 1/4 cup light corn syrup
- 1 1/2 tablespoon butter, melted
- 1/2 teaspoon vanilla extract
- 3/4 cup pecan halves
- Preheat oven to 350° F.
- Melt chocolate over a water bath, remove from heat and pour on crust spreading evenly. Set aside for 25 minutes or until chocolate begins to set.
- Whisk together eggs, sugar, corn syrup, butter and vanilla in a medium bowl until smooth. Pour egg mixture over chocolate layer on crust. Arrange pecan halves on top of mixture. Bake for 30-32 minutes or until mixture is set. Cool completely before serving.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.