All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Jun 23, 2007
Reviewed Mexican Chocolate Pecan Pie
"Still amazed after more than a month, with reviewers making note the episode says 10 ounces and other reviewers noting the mess created using just 10 cookies that no one at this Food Network web site has corrected the cookie measurement. We have now made this recipe 3 times. I can tell you the flavor is excellent!
First time through was a hot mess.Second time through using other commenters notes, turned out much better, but need to set up for much longer than 2 hours.Let them cool overnight. I was able to cut the pie into wedges. Very tasty, but it lacked that creamy texture of a good pecan pie. Third time through we're getting closer. This time, I added 3 eggs just after the chocolate. It took a lot of time to completely set, but this one is somewhat creamier. I'm thinking that since the recipe is enough to fill 2 pie tins, the egg quantity may need to increase to 6, since other pecan pie recipes call for 3 eggs for 1 pie. Pie savant recommends brushing the crust with egg white.