I got the idea for this from watching Pati’s Mexican Table. It intrigued me even though I am not a fan of pecans. I’ve changed it up just a little, made my own dulce de leche caramel sauce. Added a little bourbon and some espresso powder to enhance the chocolate flavor. Enjoy!
Mexican Pecan Pie
- 1 1/4 cups all-purpose flour
- Pinch of kosher salt
- 1 Tsp sugar
- 1 stick unsalted butter, cut into cubes and cold
- 1/4 cup cold water
- 3 eggs
- 1 cup dulce de leche sauce
- 1/2 cup dark brown sugar
- 1/2 cup light corn syrup
- 4 Tbsp unsalted butter, melted
- 1/2 Tsp kosher salt
- 1 Tsp ground cinnamon
- 1 Tsp espresso powder
- 1 oz bourbon
- 2 cups coarsely chopped pecans
- 1/3 cup chopped bittersweet chocolate
In a food processor, I love my Cuisinart Food Processor, pulse the flour, pinch of salt and sugar. Add it the cold butter and continue to pulse until it resembles a coarse meal. Add the cold water a little at a time until it just starts to come together. You’ll know it’s good when you squeeze a handful and it stays together. You don’t want it to be too wet. Form into a round disk, wrap in plastic wrap, and refrigerate for at least an hour.
Roll the dough out to about 12″ round. Gently press it into a pie pan and crimp the edges, cutting off any excess dough.
In a medium bowl beat the eggs until foamy, about 1 minute. Add in the dulce de leche, brown sugar, corn syrup, melted butter, salt, cinnamon, and espresso powder. Beat for another minute. Add in the pecans and chocolate, stir to combine. Pour into the pie pan. Bake for 1 hour and 10 minutes, loosely covered with foil, in a 375 degree oven or until set. You’ll know it’s done when you can insert a knife in the middle and it comes out clean.
Have some extra chocolate or dulce de leche syrup? Grate the chocolate on the top or drizzle with the dulce.