Belizean Chocolate Pecan Pie Recipe
With Cream Cheese Crust
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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Cream Cheese Dough
In a mixing bowl, beat the cream cheese and unsalted butter together until creamy and well-combined.
- 2
Add Dry Ingredients
Gradually mix in the all-purpose flour, granulated sugar, and salt until the mixture forms a dough.
- 3
Chill the Dough
Stir in the vanilla extract, wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Melt the Chocolate
In a heatproof bowl, melt the chopped dark chocolate over a double boiler or in the microwave, stirring until smooth.
- 5
Combine Filling Ingredients
In a large mixing bowl, whisk together the light corn syrup, brown sugar, and eggs until well blended.
- 6
Add Chocolate and Pecans
Stir in the melted chocolate, vanilla extract, pecan halves, and a pinch of sea salt until combined.
Assembly and Baking
- 7
Prepare the Pie Shell
Preheat the oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie pan, trimming the excess.
- 8
Fill the Pie
Pour the chocolate pecan filling into the prepared crust, spreading it evenly.
- 9
Bake
Bake the pie in the preheated oven for 45-50 minutes or until the filling is set and the crust is golden brown.
- 10
Cool and Serve
Allow the pie to cool completely before slicing. Serve as is or with whipped cream.
