Michelle and I were feeling adventurous this holiday so we kicked up the traditional pecan pie a notch. I had seen an episode of Pati’s Mexican Table where she combined Mexican flavors with American classic foods and Dulce de Leche Chocolate Pecan Pie was one of her recipes. It looked good but a little sweeter than my tastes run, so we switched out the crust and made a couple other minor adjustments.
You lose a little of the top to the foil but leaving it off makes the pie darken too much. Here it is perfectly browned.
Decadently good with the caramel adding a lovely flavor with the toasted pecans. As my friend Charlotte learned, don’t go with too big of slices as it is so very rich it will be hard to finish in one sitting.
We served it with Bourbon Vanilla Ice Cream. Recipe HERE.