From the Kitchen of Terri Bergman

Pecan Chocolate Orange-Kissed Pie

So I have been inspired ever since I discovered the Louis Sherry famous “Sicilian Orange” chocolate! So for this Holiday Season, I have taken our traditional Pecan Chocolate Pie and kissed it with a little chocolate essence by way of Cointreau Liquor, lovely orange essence. Here is my updated traditional Pecan Chocolate pie…with a bit of an attitude! Enjoy!

SERVES: 8-10
LEVEL: Intermediate—you got this!

Pie Dough, so we repeat the familiar cry! (Purchase refrigerator pie dough or follow our link to our house pastry dough!)
1 Crust to line bottom of the pan only

For the Filling:
3 large eggs
1 cup dark brown sugar
¾ cup of dark brown corn syrup
½ tsp Pummull Spice (KB house mulling spice)
½ tsp salt
1 Tbsp orange zest (optional)
2 Tbsp melted butter
2 Tbsp Orange Liquor (Cointreau or similar)
1 ½ cups whole pecans
1 cup dark chocolate chips

Line pie plate with uncooked pie crust.

Preheat the oven to 375 degrees, cook on center oven rack.

In a large bowl whisk eggs, brown sugar, corn syrup, Orange zest, Pummull spice, salt, melted butter and orange liquor. Stir in the whole pecans and chocolate chips, coat well, and then scrape the filling into pie crust. Bake for 30-35 minutes, the filling will puff up slight but still may be slightly jiggly in the center. Let pie cool completely before slicing.

Serve with whipped cream or vanilla ice cream! Enjoy!

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