Mexican Chocolate Pecan Pie

Marcela Valladolid, host of the Food Network's Mexican Made Easy, merges her American and Mexican identities in life and in the kitchen. This Mexican take on an American classic makes a great Thanksgiving dessert. Adapted from her book Mexican Made Easy (Clarkson Potter 2011).

Makes 10 servings

1 1/2 cups graham or Maria cookie crumbs (about 6 1/2 ounces)

7 tablespoons butter, melted

2 tablespoons plus 1/2 cup (packed) golden brown sugar

3/4 cup (1 1/2 sticks) unsalted butter

6 tablespoons light corn syrup

3 cups pecan halves (about 10 ounces)

1/4 cup Mexican crema, or its French equivalent, creme fraiche

1 disk Ibarra Mexican chocolate (3.1 ounces), finely minced

Blend cookie crumbs, butter and 2 tablespoons brown sugar in food processor until crumbs are moist. Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish that has been sprayed with cooking spray. Cover crust with wax paper and freeze while preparing filling. (Can be made 1 week ahead. Keep frozen.)

Preheat oven to 350 degrees. Combine butter, remaining 1/2 cup brown sugar and corn syrup in heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in pecans and crema. Boil until mixture thickens slightly, about 3 minutes. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is well blended.

Pour hot filling into crust. Using a spoon, evenly distribute the nuts. Bake until filling bubbles, about 10 minutes. Transfer pie to a rack and cool completely before serving.