Mexican chocolate pecan pie is perfect for the Christmas dinner

You can add coffee-flavored liqueur and Mexican chocolate for a little south-of-the-border twist on a Southern classic.

Ingredients

Pie Crust

• 1 1/4cups Gold Medal™ all-purpose flour
• 2teaspoons sugar
• 1/8teaspoon salt
• 1/2cup cold butter, diced
• 1 large egg, slightly beaten
• Additional flour, for rolling the dough

Pie Filling

• 1tablet (3.3 oz) Mexican chocolate, chopped
• 2tablespoons butter
• 1/2cup light corn syrup
• 1cup dark corn syrup
• 3 large eggs, slightly beaten
• 1/2teaspoon salt
• 2tablespoons coffee-flavored liqueur
• 1 1/2cups pecans

Steps

• 1For Pie Crust: In a food processor, place 1 1/4 cups flour, the sugar, and 1/8 teaspoon salt; cover and process until combined. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses. Add the egg, and pulse 1 to 2 times; don’t let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
• 2Place dough on the work surface; form dough into a thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
• 3 On a lightly floured work surface, roll dough into a 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in the bottom and up the side of the pie plate. Trim the overhang to 1 inch; fold the overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
• 4 For Pie Filling: Move the oven rack to the lowest position. Heat oven to 350°F.
• 5 In a small microwavable bowl, microwave chocolate and butter uncovered on High for 1 to 2 minutes, stirring occasionally, until melted and smooth. Set aside.
• 6 In a medium bowl, stir together corn syrups, 3 eggs, and 1/2 teaspoon salt.
• 7Gradually add the melted chocolate and coffee-flavored liquor to the filling mixture.
• 8Pour filling into prepared crust; arrange pecans in an even layer over filling. Place pie plate on cookie sheet with sides.
• 9Bake 50 to 60 minutes, rotating halfway through bake time, just until set (filling should jiggle slightly when pie plate is tapped). Cool completely on a cooling rack, for at least 4 hours, before serving.