Dark Chocolate Peanut Butter Pecan Pie
Does the world need one more Thanksgiving recipe?
No, no it does not.
There are about 8 TRILLION T-Day recipes floating around the internet, and odds are your grandmas recipes are better than all of them.
Sometimes a subtle reinvention can be a good thing. Like, when a pecan pie turns into a peanut butter pecan pie, one that’s insanely rich, sinfully sweet, and deliriously simple to prepare.
It’s a classic, but… newer.
Let’s decide together.
The basis for this recipe is (not so shockingly) my grandma’s own pecan pie, which is without question one of my favorite desserts ever. Utterly rich, sweet, and texturally perfect, her pie is literally like crack – One slice and I’m foaming at the mouth and robbing bodegas. So when I decided to team up with Peanut Butter & Company to put a modern-day spin on classic holiday pies, I knew pecan pie absolutely had to be one of them.
And since pecan pie is so innately chocolatey, using Dark Chocolate Dreams PB was a total no-brainer.
Everything about this dish is fool-proof, so novice bakers? Listen up! This one’s for you.
To keep things extra user-friendly I recommend a pre-made pie crust for this recipe, but if you’re interested in doing things from scratch this galette crust would work perfectly here, so feel free to choose either path. Once your crust is in play, the remaining steps could not be simpler – Stir up your filling, pour it into the crust, pattern with pecans, and boom! To the oven it goes, just like that.
Once this baby has baked for 35 minutes and cooled another hour after that, it’s freakin’ go time. And that first bite? Pure. Heaven.
What I love most about this pie is how it’s unique not just in flavor, but also in texture. The peanut butter taste is wildly present in every bite, yet the flavor doesn’t dominate or overshadow the overall pie. In fact, the peanut butter actually harmonizes beautifully with the silky chocolate chips, nutty pecans, and buttery crust, it’s truly fantastic. And the PB amps the texture too, yielding a crisped topping that’s in opposition to the typically gooey, corn syrup-infused pecan pie tops of yore. Instead, this incarnation has a shell-like facade, one that must be cracked in order to reach the velvety globs of chocolate and nuts hidden underneath. It’s fun and delicious, just like everything should be.
But most of all, I’m really digging this pie’s modern-meets-traditional dichotomy. The PB adds just enough pizzazz to keep things 2015, while the rest of the recipe keep it 100% classic.
So is this better than grandmas? You’ll have to find out for yourself!
Peep the recipe here, and get baking! 🙂 x