| Level: | Easy |
| Total: | 2 hr 42 min |
| Prep: | 12 min |
| Inactive: | 2 hr 10 min |
| Cook: | 20 min |
| Yield: | 10 to 12 servings |
Ingredients
- Vegetable oil cooking spray
- 10 graham crackers or Maria crackers, crumbled
- 14 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- 1 1/2 cups (3 sticks) unsalted butter
- 1 packed cup golden brown sugar
- 3/4 cup corn syrup
- 6 cups pecan halves
- 1/2 cup Mexican crema or whipping cream
- 1 1/2 (3.1-ounce) disks Mexican chocolate, such as Ibarra, finely minced*
Instructions
- Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
- In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
- Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 910 |
| Total Fat | 80 g |
| Saturated Fat | 29 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 46 g |
| Protein | 6 g |
| Cholesterol | 102 mg |
| Sodium | 49 mg |
Reviews
they are perfect for the day of the dead
Easy, fast, and tasty. I cheated by using a store-bought pie crust. I don’t usually like too-sweet desserts, which pecan pies usually tend to be…but this one was addictive.
Love this recipe. this is my second holiday season having it as my go to dessert. Everybody loves this, even those that don’t typically like pecan pies. I follow it exactly and have doubled it to do it in a 9×13 pan and that works perfectly.
Something was very off with this…..14 Tbls butter to 10 crackers….didn’t work. There are 2 very different recipes of the same pie on the website. I’m going to try the other one and see how it works. I watched the show and it made me want to try the recipe. FAIL. I was so disappointed.
filling turned out to be too much for my crust trying to turn the extra into a sort of candy instead of wasting it
I made this to take to Thanksgiving Dinner. It was a big hit! Everyone loved it. Instead of using the Maria Cookies I used a regular graham cracker crust, it worked perfectly. I’ve already been asked to bring this for each family gathering. The only thing I may try next time is to use more Mexican chocolate!
I followed the recipe and it was great. I didn’t have any problems.
I was a bit surprised that the recipe didn’t call for precooking the graham cracker crust before putting the filling in, as you usually do for graham cracker crusts. As other reviewer’s have stated, when you put the pie in the oven the crust dissolved. The large amount of butter in the crust separated out, leaving a layer of butter on top of the pie. The taste was nice, but you got very little of the flavor of the Mexican chocolate. I don’t know if they accidentally left out a step when foodnetwork put the recipe online, but the crust should have been precooked. I tried making it for Thanksgiving. Between the cost of ordering a pie pan and the cost of the ingredients (six cups of pecans aren’t cheap, I ended up spending close to $40 for a pie that can’t be served as a pie, as it has absolutely no crust after cooking and can’t be removed from the pan in wedges.
Not sure why this recipe didn’t receive higher ratings; I used a Keebler “extra portion” sized crust x2, and followed the recipe for the filling. A definite winner/keeper. People are asking me to bring this to a birthday party later this month. I did not have a problem with the filling setting. Perhaps leaving it overnight helped. At any rate, it received rave reviews as well as requests, and I’m sticking to it! I believe I will attempt the crust next time, and as I’ve read the recipe and watched the episode, it DOES NOT call for 10 individual crackers for the crust. As another reviewer mentioned, Marcela virtually filled her processor w/the crackers, with way more than 10! Thank you, for sharing, Marcela!
I didn’t watch this episode, and unfortunately, just cooked from the recipe as posted. Ugh! 14 tablespoons of butter to 10 Maria crackers? that didn’t work, had to pitch it and start over. And then 6 cups of pecans in the pie itself? It wasn’t nice – the pecans overwhelmed the chocolate flavors. Just didn’t work for me. it’s sounds great in principle, but this recipe doesn’t work as written here.