Easy Decadence: Our Dark Chocolate Pecan Pie Recipe, perfect for your holiday

Recipe by Chef Jun Tan
Photos by Amy Sheridan

You know, a lot of desserts find their origins in other countries: mousses and brulees hail from France, puddings and cakes are the decadent decedents of England, waffles with Bavarian creams are fruits from the loins of Germany. And America? Well, we have the Pecan Pie.

Actually, they say it was invented by the French. Apparently they came over to New Orleans, were introduced to the nut by Native Americans and did what they do best… poured butter on it.

The point is, the dessert wouldn’t be what it is today without good ol’ American culture. The Pecan Pie worked it’s way across Lafayette county and over the Mississippi River, into the agrarian home where Aunt Mildred would set it out too cool on the window sill, in and out of a few Faulkner novels and right into Cube’s kitchen.

So embrace your patriotic duties and eat a Pecan Pie, if not for us, do it for your country. And why not start with this twist on the classic? Our Dark Chocolate Pecan Pie is perfect for your holiday table. The chocolate lovers at your festivities will surely be pleased. And, even better, this pie gets its base from our Wild Country Pure Maple Syrup, not corn syrup.

You will need a 9 inch pie pan, 2 inches deep, for this recipe.

Directions

1. Prepare Jun’s basic pie crust.
2. Set aside.
3. Then, turn the oven down to 350 degrees F.

Make the filling while waiting for the crust to bake.

1. Combine eggs, sugar, maple syrup, vanilla extract and melted butter; mix well.
2. Set aside.
3. Evenly place the chocolate and pecans in the pre-baked crust and pour in the egg mixture.

1. Transfer pie on a sheet tray and bake for 30-40 minutes or till top is slightly bubbly and crust is golden brown.
2. Cool completely to set.

Serve with whipped cream, chocolate sauce and/or vanilla ice cream.

Happy baking,
Jun