Here’s a twist on a traditional fall favorite – the pecan pie. This version uses cane syrup, instead of corn syrup, and has the addition of chocolate, both on and in the pie.
Chocolate and red wine can pair quite well together, as a sweet pie calls for a wine that will complement, vs. clash for attention with more sweetness. The dark berry flavors in the wines are a nice contrast to the chocolate, and our 2013 Snowbirds Vintners Merlot from Monterey County is a particularly lush, soft vintage. Happy baking!
Chocolate Pecan Pie
- One pie crust shell
- ½ stick unsalted butter, room temperature
- 2 oz unsweetened chocolate
- 3 large eggs
- 1 cup sugar
- ¾ cup sugar cane syrup (recipe below)
- ½ tsp pure vanilla extract
- 3 tbs chocolate liqueur
- ¼ tsp sea salt
- 1 ½ cups pecan halves
- 1/2 cup high quality chocolate chips, melted (for the drizzle)
Preheat the oven to 350 degrees F.
Take your pie crust out of the freezer, if frozen.
In a small saucepan, melt the butter and chocolate over medium-low heat, remove from heat and once melted to cool. In a large mixing bowl, beat the eggs until lemon colored and frothy, blend in the sugar. Stir in the sugar syrup, vanilla, chocolate liqueur, salt, and the melted butter and chocolate mixture. Keep stirring until well blended.
arrange the pecans on the bottom of the pie crust, carefully pour the chocolate mixture over it. Bake until the filling is set, lightly puffed, and crisp looking, approximately 45 minutes. Test for doneness by inserting a small knife into the center of the pie. Cool on a rack completely, and drizzle with melted chocolate before serving.
Cane Syrup Recipe
Yield: 1 cup syrup
- 1 1/4 cups granulated sugar
- 1/4 cup hot water
Bring the water to boil, dissolving the sugar completely. Cool, add appropriate quantity to recipe, replacing 1:1 for corn syrup.