Mexican Chocolate Pecan Pie

Name: Mexican Chocolate Pecan Pie
Ingredients: 12 plain graham cracker sheets, crushed (about 2 cups crumbs); 1 teaspoon cinnamon; ¼ teaspoon kosher or sea salt; ¼ cup packed light brown sugar; 1 stick butter, melted; 1 cup pecan pieces; 1 cup pecan halves; ¾ cup packed light brown sugar; ½ teaspoon kosher or sea salt; ¾ cup light corn syrup; 1 teaspoon vanilla extract; 5 tablespoons butter, melted and cooled; 3 eggs, whisked; 2 teaspoons bourbon; 3 ounces bittersweet chocolate, grated (about 1 cup)

This recipe originally appeared in Jennifer Brule's Learn to Cook 25 Southern Classics 3 Ways: Traditional, Contemporary, International.

Ingredients

12 plain graham cracker sheets, crushed (about 2 cups crumbs)
1 teaspoon cinnamon
¼ teaspoon kosher or sea salt
¼ cup packed light brown sugar
1 stick butter, melted (this is for the crust; note that you'll need more butter for the filling!)
1 cup pecan pieces
1 cup pecan halves
¾ cup packed light brown sugar
½ teaspoon kosher or sea salt
¾ cup light corn syrup
1 teaspoon vanilla extract
5 tablespoons butter, melted and cooled
3 eggs, whisked
2 teaspoons bourbon
3 ounces bittersweet chocolate, grated (about 1 cup)

Directions

The Crust:
1. Start with the crust, generously spray a 9-inch pie plate with nonstick cooking spray.
2. Stir together the graham cracker crumbs, cinnamon, salt, brown sugar, and butter until they are evenly combined and press them into the pie plate, first with your hands and then using the bottom of a juice glass, making sure that the thickness is even on the bottom and sides of the pan.
3. Refrigerate for at least 30 minutes (up to 24 hours).
The Toasting of the Pecans:
1. Get ready to roast the pecans by heating the oven to 350 degrees.
2. Arrange the pecans on a jelly-roll pan, keeping the pieces and halves separate from each other. Bake 5 to 7 minutes.
3. You will be able to smell them when they are toasted. Remove them from the oven and immediately transfer them to a plate. Because of their dense oil content, nuts can go from nicely toasted to burnt very quickly and will continue to cook even after they are out of the oven.
The Filling:
1. In a large bowl, using a wire whisk, beat the sugar, salt, corn syrup, vanilla, butter, eggs, bourbon and chocolate until smooth.
2. Add just the pecan pieces and stir well to combine.
3. Pour the filling into the pie shell and arrange the pecan halves on top in a pretty design. Some will sink, but that’s OK.
The Baking (and the cooling):
1. Carefully place the pie in the oven and first bake for 30 minutes.
2. Cover the pie loosely with a sheet of foil so the crust doesn’t burn and continue to bake for 30 to 40 minutes longer, or until the center is just set.
3. Allow to cool at room temperature for at least two hours before serving.
4. Enjoy.