My Mexican Chocolate Pecan Chess Pie

I have a recipe from December 1997 from a Bon Appetit magazine for a Chocolate Pecan Chess Pie. I've used it a lot in the USA because it was easy to make and it always draws raves from the dinner table. When we first came to San Miguel I couldn't find unsweetened chocolate so I made it with what I could find and over time I've adjusted the recipe until I can now call it My Mexican Chocolate Pecan Chess Pie.

1/2 stick unsalted butter
3/4 tablet of Mexican chocolate such as Abuelita chocolate. It will have some cinammon and sugar in it.
3/4 cup of sugar
2 large eggs
1 tablespoon Presidente Brandy
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans
1 graham cracker pie crust - you can make your own or use a purchased one.

Preheat oven to 325 degrees. Place baking sheet in oven. Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth or melt in microwave stirring often until blended. Cool 10 minutes

Wisk sugar and eggs in medium bowl to blend. Wisk in chocolate mixture, then brandy, vanilla and salt. Stir in pecans (filling will be thick.) Spoon filling into crust.

Place on baking sheet in oven. Bake until edges of filling puff and begin to crack and center is just set about 30-40 minutes. Here at 6700 feet the filling still looks "wet" but a toothpick will come out clean. The top will crust and crack. Transfer pie to rack and cool completely. Serve with whipped cream or a scoop of ice cream.

I hope you will enjoy it. Joseph did when he came to dinner this week. He had two servings and he cleaned his plate!