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Chili Chocolate Pecan Pie

Recipe by Executive Chef Fredy Hernandez,
312-942-1492

Serves: 8, makes 1 9-inch pie
Prep time: 30 minutes

Ingredients

8 oz. semisweet chocolate
2 Tablespoons butter
1 teaspoon ancho chili powder
3 eggs
1/3 cup sugar
1 cup dark or light corn syrup
1 teaspoon vanilla extract
1¼ cups pecan halves
1 unbaked 9-inch pie shell, homemade or frozen

Directions

Preheat oven to 350 degrees.

In a double boiler, melt the chocolate and the butter. Pull off the heat and mix in the chili powder. Let cool slightly.

Beat eggs lightly in medium-size bowl. Add sugar, corn syrup, chocolate mixture, and vanilla and stir until blended. Carefully mix in the pecans without breaking them.

Set pie shell on a baking sheet and pour in the filling.

Bake 50 to 55 minutes until cake tester comes out clean.

Cool on a wire rack to room temperature before serving.