Yummmyyyyy! I used chopped pecans because it is easier to cut through, no other changes. But beware if you are looking for a jelly filled middle, like your used to with pecan pie, this ain't it. It's somewhere between that a brownie like substance. My husband gripped about that but I loved it! I'm very untraditional/ traditional. If that make any sence. He's just traditional.
This is very delicious! I took some others' advice and made the following changes: used 3 eggs and 1/2 c. half & half, I ran out of cocoa powder and used only about an 1/8th c of cocoa powder and 2 oz of semi sweet baking squares. I had enough to make a pie and 12 mini tartlets using cupcake liners in a cupcake pan. The mini tarts are great to take to work/bake sale, etc.
So delicious! I recommend using a deep dish pie crust b/c there is so much yummy filling. Also, I opted to use butter sticks instead of margarine. A very tasty spin on classic pecan pie. Many asked me for the recipe when I made this for a work function and even said they were not big fans of pecan pie, but loved this recipe.
Get the recipe here >> SALTED CARAMEL CHOCOLATE PECAN PIE @ americanheritagecooking.com
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