Chocolate Molassas Pecan Pie
This recipe adds a wonderful twist to a classic pecan pie. Not only does it have a rich, complex flavor but the chocolate drizzle on top sends it to a whole different level of delicious goodness. Since it also looks as wonderful as it tastes it will make you want to skip dinner and jump right to dessert…and there’s nothing wrong with that!
1 cup packed light brown sugar
3/4 cup dark corn syrup (light corn syrup will also work)
3 tablespoons flour
2 tablespoons bourbon ( you can substitute 1-2 tsp. vanilla extract)
2 tablespoons molasses
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs
1 cup pecan halves
1 9-inch pie crust
1/2 ounce bittersweet chocolate, chopped
Like the butter pecan recipe I made the other day, I like using a tart pan instead of a pie pan. I think the ration between pecans and fillings is better. This recipe makes enough filling to fill a pie pan. If you use a tart pan you will use less filling but you will use the same about of pecans for both a pie and a tart.
Preheat oven to 350°
Press the pie crust into a greased pan and trim off the excess. For a tart, I like to fold the crust into the pan so that the sides are twice as thick. Then place the pecans into the bottom of the tart.
Mix the first 10 ingredients together in a large bowl until well combined. A wooden spoon is great to use so you don’t add extra air to your mix. You don’t want to get foamy.
Pour the filling into the pie crust and bake for roughly 45 min or until the center is set and only a little giggly, like jello. Pecan pies will continue to bake even when pulled from the oven, so make sure you don’t over bake it or it may end up curdled.
Once your pie cools, remove it from the pan and drizzle with chocolate. I like using a sandwich bag to drizzle it. Add the chocolate to the bag first and then snip a little of the end off. This way you can control how it drizzles over the pie and you can make it look beautiful.
Enjoy what you see?
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