Chocolate Peanut Butter Pecan Pie
My favorite Thanksgiving dessert has always been my grandma’s pecan pie, and it’s a running family joke that I’m always first in line for a slice. But having this special treat once a year just isn’t enough, so I decided to make my own version of pecan pie with a little something extra – Dark Chocolate Dreams peanut butter! This wonderfully sinful addition creates the most velvety, insanely rich filling, and the flavor combination of pecans + peanuts only adds to the tasty appeal. And best of all? This recipe couldn’t be simpler! A premade crust, 10 ingredients, a few stirs, and barely a hour in the oven is all it takes before you’ll be diving in fork first.
1 hour and 5 minutes
Yield: 8 servings
3 large eggs
2 tablespoons unsalted butter, softened
1 cup sugar
1/2 cup + 2 tablespoons Dark Chocolate Dreams peanut butter, melted
2 teaspoons canola oil or vegetable oil (preferably canola oil)
pinch of salt
1 teaspoon vanilla
1 cup raw pecans
1 cup semi-sweet chocolate chips
Frozen pie crust (9-inch, unthawed, and preferably deep dish)
Extra pecans for decorating
1. Preheat oven to 400°F.
2. Place frozen pie crust on a 9-inch pie pan.
3. In large mixing bowl combine the eggs, unsalted butter, sugar, peanut butter, oil, salt, and vanilla, stirring until smooth. Next stir in the pecans and chocolate chips, then transfer filling to frozen pie crust.
4. Top filling with any desired pattern of pecans, then bake on oven middle rack for 15 minutes before lowering the temperature to 350°F. Continue to bake at 350°F for another 35 minutes until the edges are set and the center still slightly jiggles. Remove from oven and cool completely (about an hour), then plate and serve.