Pecan pie with dark chocolate and mezcal

Pecan pie with dark chocolate and mezcal

Pecan pie with dark chocolate, intense and indulgent with a touch of mezcal. Perfect dessert to finish your festive dinners.

Type: Dessert

Cuisine: Mexican cuisine, Christmas desserts

Keywords: bitter chocolate pecan pie, pecan pie, chocolate pecan pie, mezcal dessert, Christmas pecan pie, festive bitter chocolate dessert

Recipe Yield: 10 servings

Calories: 480 kcal

Preparation Time: PT20M

Cooking Time: PT45M

Total Time: PT1H5M

Recipe Ingredients:

• 1 23 cm raw pie crust
• 180 g pecan halves
• 120 g chopped 70% chocolate
• 3 eggs
• 160 g muscovado sugar
• 120 ml light corn syrup or agave nectar
• 60 g melted butter
• 1 tablespoon mezcal
• Pinch of salt
• 1 teaspoon vanilla
• Whipped cream or vanilla ice cream for serving (optional)

Recipe Instructions:

Prepare the pie crust :

Place the raw pie crust in a 23 cm pan and, if necessary, arrange the edges.

Distribute nuts and chocolate in the crust :

Distribute the pecan halves and chopped chocolate over the base, arranging them evenly.

Mix eggs, sugar, syrup, and butter :

In a bowl, whisk the eggs with the brown sugar until combined, then add the corn syrup or agave nectar, the melted butter, the mezcal, the vanilla, and the pinch of salt. Mix well.

Flavor with mezcal, vanilla, and salt :

Carefully pour the liquid mixture over the nuts and chocolate, being careful not to disturb them too much.

Pour the filling over the base :

Bake at 180 °C for 40 to 45 minutes, until the center of the pie is just barely wobbly and the surface is slightly puffed and golden.

Bake until the center is just barely wobbly:

Let cool for at least 2 hours before cutting. Serve the dark chocolate pecan pie alone or accompanied by whipped cream or vanilla ice cream.

Editor's Rating:
5

Pecan Pie with Dark Chocolate and Mezcal Recipe

This pecan pie with dark chocolate and mezcal combines the richness of pecans with the smoky touch of mezcal and the intensity of dark chocolate. It is an ideal dessert for those seeking a unique flavor, where each ingredient contributes its character and strength. It aims to be a delight for the palate and an experience enjoyed from preparation to the last bite.

Preparation time

These are the approximate times to organize your kitchen and make the most of preparing this delicious pie:

• Preparation: 30 minutes
• Cooking: 50 minutes
• Total: 3 hours (including cooling times)
• Servings: 10 servings
• Difficulty: Intermediate

Ingredients

For the crust

• 1 refrigerated pie crust (approximately 23 cm in diameter)

For the filling

• 1 cup pecans
• 1 cup of dark chocolate chips or chunks
• 3 eggs
• 1 cup dark corn syrup (alternative: maple syrup)
• ½ cup brown sugar
• ¼ cup melted butter
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 3 tablespoons mezcal (to provide the smoked flavor)

For the topping

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ¼ teaspoon vanilla
• Optional: chocolate spirals for decoration

If you can't find pecan, you can use common walnuts or chopped almonds, the flavor will change a bit but you will maintain the crunchy texture. If you don't have corn syrup, maple syrup is a natural substitute that provides sweetness and depth.

Utensils we will use

• 23 cm pie pan or similar
• Large mixing bowl
• Hand or electric mixer (for whipped cream)
• Knife and cutting board for chopping nuts if desired
• Spoon or spatula for mixing
• Oven
• Vegetable peeler (to make optional chocolate spirals)
• Mixer or blender to mix chocolate with hot milk (optional for the topping)

Preparation

1. Prepare the crust

1. Place the pie crust in the mold. Remove the refrigerated crust from the wrapper and carefully place it in the pie pan, adjusting the edges as best as possible.
2. Prick the crust. Use a fork to make small pricks on the surface. This will prevent bubbles from forming or the dough from puffing up during baking.
3. Par-bake. Place the crust in the preheated oven at 180°C for 12 minutes. This will allow the crust to become golden and crispy before adding the filling.

2. Prepare the filling

1. Beat the eggs. In a large bowl, beat the eggs until uniform.
2. Add the liquid ingredients. Incorporate the dark corn syrup or maple syrup, melted butter, and mezcal. Mix gently to combine.
3. Incorporate the flavors and sugar. Add the brown sugar, vanilla extract, and salt. Mix well until everything is homogeneous.
4. Add the nuts and chocolate. If you prefer chopped nuts, chop them to a medium size, approximately 1 cm. Carefully mix the nuts and chocolate chips so they are well distributed.

3. Bake the pie

1. Pour the filling over the pre-baked crust. Distribute evenly so it's level.
2. Bake at 180°C. Cook for 50 minutes, observe that the center is firm; insert a toothpick to check, it should come out clean.
3. Avoid burning the crust. If you notice the crust browning too quickly, cover with aluminum foil to protect it and continue baking.

4. Prepare the topping and assembly

1. Cool the pie. Let it rest for at least an hour for the filling to set.
2. Whip the cream. In a cold bowl, whip the cream with powdered sugar and vanilla until firm peaks form.
3. Add the cream. Once cool, spread or place the whipped cream over the pie.
4. Decorate. If desired, add chocolate curls made with a vegetable peeler. To create them, take a milk chocolate bar (softer than dark) and slide the peeler to form small strips.

To finish and serve

After adding the cream and decorating, refrigerate for at least one more hour so the dessert is cool and firm when serving. This pie pairs wonderfully with drinks like a dark coffee or a mild liqueur to highlight the mezcal touch. Serve in moderate portions to enjoy the combination of sweet mezcal, nut and fire, and the delicate flavor bitter and nutty of chocolate.

Nutritional Information

• Calories: 445 kcal
• Proteins: 5 g
• Fats: 28 g
• Carbohydrates: 44 g
• Fiber: 3 g

These values are approximate per serving and may vary depending on the brands used and the size of the portions.

5 keys to make the Pecan Pie with Dark Chocolate and Mezcal perfect

1. Use fresh pecans. Old or stale nuts can taste rancid and affect the richness of the filling.
2. Do not overbeat the egg and liquid mixture. Overbeating introduces air and can alter the final texture, making it more spongy and less creamy.
3. Watch the oven temperature. A constant temperature of 180°C ensures that the caramel filling forms properly without burning the crust.
4. Cover the crust if it starts to brown quickly. This prevents it from becoming bitter or burnt while the center cooks thoroughly.
5. Refrigerate the pie before topping. A cold pie prevents the whipped cream from melting or mixing too much, achieving a better presentation.

When is it ideal to enjoy it?

This pie is an excellent option to enjoy in autumn and winter seasons, when nights are cooler and a comforting dessert with intense flavors is craved. Perfect for family celebrations such as Day of the Dead, Christmas, or any gathering where you wish to highlight a special dessert full of character. Its combination of pecan and chocolate with the spiritual touch of mezcal makes it a dessert for sharing warm and authentic moments around the table.

Comparison with similar recipes

3 tricks that help perfect the Pecan Pie with Dark Chocolate and Mezcal

1. Temper the butter slowly. Melt it in a double boiler or in short intervals in the microwave to preserve the texture and prevent it from burning.
2. Chill the milk chocolate and vanilla before mixing. When preparing the frosting with a blender, the cold mixture prevents the cream from curdling and helps achieve a silky finish.
3. Use good quality mezcal. Mezcal provides the smoked flavor, but if it's of poor quality it can leave an unwanted bitter finish.

The experience of savoring Sweet Mezcal, Nut, and Fire at home

This pie is not just a dessert, it's an invitation to enjoy the magic of mezcal along with the crunchy texture of the blue pecans and the intensity of the ChocoAgave. The combination of smoked flavor and sweetness translates into that «Mezcalito Pie» that evokes tradition and modernity. Creating this pie is delving into the essence of The Smoked Confectionery and the art of baking with soul, perfect for those looking to give a twist to their desserts with authenticity and passion.

Share your experience preparing this pie

We encourage you to try this recipe and adjust it to your personal tastes; perhaps add a little more mezcal for a more intense touch or vary the type of chocolate to experiment with flavors. Cooking is for exploring and sharing. Tell us how your pie turned out, if you used other ingredients, or if you discovered any special trick. Your opinion and creativity make the recipe grow and evolve!

Culinary glossary

• Crust: Crispy pie base usually made with flour, fat, and water dough.
• Chocolate chips: Small pieces of chocolate that melt easily during baking.
• Beat: Mix ingredients with quick movements to incorporate air and homogenize.
• Mezcal: Mexican alcoholic beverage distilled from the maguey plant that provides a characteristic smoky flavor.
• Corn syrup: Thick liquid sweetener, often used in baking to give texture and sweetness.