Mexican Hot Chocolate Pecan Pie

A spicy twist on our Fudge Butter Pecan Pie — we’ve added chili powder and cayenne pepper, found in Mexican Hot Chocolate, to mimic these great flavors in a pie. The heat builds as you eat the pie, so we recommend serving with freshly made whipped topping to help with the spicy flavors.

Ingredients

• 1 Ready-to-bake pie crust (we used Pillsbury)

• 3 eggs, large

• 2 tablespoons butter, unsalted, melted

• ½ cup + 2 tablespoons Fudge Butter (approximately a 10 ounce jar)

• ⅛ teaspoon sea salt

• ⅛ teaspoon chili powder

• ⅛ teaspoon cayenne pepper, ground

• 1 ½ cups Pecan Pieces

• ½ cup semi sweet chocolate morsels

Directions

• Preheat oven to 400℉

• Place pre-made pie crust in a pie pan

• In a medium bowl, beat eggs with a spoon

• Add butter, sugar, Fudge Butter, sea salt, chili powder, ground cayenne pepper and vanilla to the eggs and mix until well combined

• Stir in pecan pieces and chocolate morsels until just combined

• Pour mixture into pie crust

• Bake at 400℉ for 15 minutes, then reduce the heat to 350℉ and bake for another 30 minutes

• Let cool and serve with whipped topping

• Enjoy!