Mole-Spiced Pecan Pie with Chocolate Crust

A classic pecan pie elevated with warm mole spices and a decadent chocolate crust. This dessert combines the comforting flavors of pecan pie with the complex and rich notes of Mexican cuisine.

Prep Time

25 minutes

Total Time

1 hour 15 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.19/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1.3cupsAll-purpose flour(For the crust)

£0.25

0.3cupUnsweetened cocoa powder(For the crust)

£0.35

0.3cupGranulated sugar(For the crust)

£0.10

0.3teaspoonSalt(For the crust)

£0.01

0.5cupUnsalted butter(Cold, cubed. For the crust)

£0.85

4tablespoonsIce water(For the crust, added gradually)

1.5cupsPecans(Roughly chopped)

£4.50

0.5cupUnsalted butter(Melted, for the filling)

£0.85

1cupLight brown sugar(Packed, for the filling)

£0.30

0.5cupCorn syrup(Light or dark, for the filling)

£0.75

3Eggs(Large, lightly beaten, for the filling)

£0.75

0.3cupHeavy cream(For the filling)

£0.40

1teaspoonVanilla extract(For the filling)

£0.20

0.5teaspoonGround cinnamon(Mole spice, for the filling)

£0.05

0.3teaspoonGround ancho chili powder(Mole spice, for the filling)

£0.10

0.1teaspoonGround cloves(Mole spice, for the filling)

£0.05

0.3teaspoonSalt(For the filling)

£0.01

Total Cost

£9.52

£1.19 per serving

Instructions

1.
**Make the Chocolate Crust:** In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.
2.
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
3.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
4.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5.
On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
6.
Preheat oven to 350°F (175°C).
7.
**Prepare the Pecan Filling:** In a medium saucepan, melt the butter over medium heat.
8.
Remove from heat and whisk in the brown sugar, corn syrup, eggs, heavy cream, vanilla extract, cinnamon, ancho chili powder, cloves, and salt.
9.
Stir in the chopped pecans.
10.
Pour the filling into the prepared chocolate crust.
11.
Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil.
12.
Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
13.
Serve and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (130g)

685 kcal / 2866 kJ

Carbs

60.5g

23% of RDA

Fat

47.2g

67% of RDA

Protein

7.5g

15% of RDA

Detailed Breakdown

Fibre

2.8 g

9% of RDA

Sugar

42.3 g

47% of RDA

Sodium

165 mg

7% of RDA

Saturated Fat

24.5 g

123% of RDA

Chef's Tips

Toast the pecans before adding them to the filling for a deeper, nuttier flavor.

For a smoother filling, strain the egg mixture through a fine-mesh sieve before adding the pecans.

Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

The mole spices can be adjusted to your preference. If you prefer a milder flavor, use less chili powder and cloves.

Store leftover pie in the refrigerator for up to 3 days.

Cooking Equipment

Oven

9-inch Pie Plate

Mixing Bowls

Whisk

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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