Recipe | "Chocolate Mixed Nut Pie with a Twist" by Sue Ready

Cook's Note: An irresistible chocolate treat just in time for your holiday gathering. And this is just not any traditional pecan pie, but one with several twists-swap pecans for a mixed nut combo that gives the pie a sweet and salty flavor and crunch, Sweet Mexican chocolate that goes beyond the chocolate with hints of almond and cinnamon and a bit of espresso powder. Top the pie with a scoop of cinnamon ice cream and it's all piece de resistance. Mexican chocolate can be found at Mexican markets or Hispanic sections of supermarkets. If not readily available you can substitute the following to the 3 oz. of bittersweet chocolate, adding in 1/2 tsp. cinnamon and 1/4 tsp. almond flavoring.  (Recipe adapted from BHG November 2017)


  • 1 single pie crust
  • 3 large eggs, slightly beaten
  • 1 cup dark or light corn syrup 
  • 2/3 cup brown sugar
  • 1/3 cup melted butter
  • 1/2 tsp. vanilla 
  • 1 tsp. instant espresso coffee powder 
  • 1-1/2 cups mixed nuts combo, coarsely chopped, reserve 1/4 cup for topping
  • 3 oz. sweet-style Mexican chocolate, coarsely chopped or bittersweet chocolate, coarsely chopped with 1/2 tsp. cinnamon and 1/4 tsp. almond flavoring

  • In a medium bowl whisk together eggs, corn syrup, brown sugar, butter, vanilla and espresso powder until well combined. Stir in 1-1/4 cups mixed nuts and chopped chocolate mixture. Set aside.
  • Preheat oven to 425 degrees. Prepare pastry and fit into a 9 inch pan. Crimp edges and place foil strips around the outer rim to prevent over browning. 
  • Place pie pan on oven rack and carefully pour filling in by the cupfuls into the pie pan. Sprinkle with 1/4 cup of reserved nuts. 
  • Bake for 15 minutes at 425 degrees. Reduce heat to 325 degrees and bake 25 -30 minutes or until a knife inserted comes out clean.

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