Dulce de Leche Chocolate Pecan Pie


Dulce de Leche Chocolate Pecan Pie

Thanksgiving has become my favorite American holiday.

Though when I first arrived to the US, more than 20 years ago to Texas, I had never heard of the celebration. I was a bit perplexed as to why people where roasting turkeys so early in the year (in Mexico turkey is a Christmas tradition). Now, I totally get it.

I love how everything seems to stop and be put on hold. I love how attention shifts almost entirely to food and the kitchen takes center stage. I love the intense emotions that surround the holiday. I love the time of year. And, since Alan left for college, I love that our family will all be together for a few days, mostly eating.

I especially love how Thanksgiving opens the door to celebrate the contributions that immigrants have historically brought to the American table. Now, more than ever, this is deeply meaningful to me.

I love how Thanksgiving embraces and holds onto to classic recipes and traditions that have been passed down through generations. But I also love how it welcomes new and surprising additions that complement the rest.

In that spirit, I created a Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie.

I had never tasted pecan pie before moving to the US. And then about a decade ago, my dear friend Debra introduced us to her dark chocolate version of pecan pie… which we devoured so fast that she started bringing, not one, but two each year. Last year, I told her I was tempted to make it a bit more outrageous and decadent by incorporating Dulce de Leche Caramel to that super gooey filling.

Dulce de leche caramel, or Mexican cajeta, is an iconic ingredient in Mexican kitchens. We Mexicans are crazy about it. Made from goats’ milk, rather than cows’ milk, as in some other countries, it is also made in a traditional way – cooked down slowly as layers of flavor build into each other in a single product. It’s so good you can eat it with a spoon, or top your bananas or apples with it.

Pati measuring the Coronado Dulce de Leche Caramel

In this recipe, dulce de leche caramel makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.

Below is the recipe, and above is a video clip from an upcoming episode of the new season, where I make it. And we all eat it. We are going to be making it again for our Thanksgiving table, and my hopes are that you will give it a try too…

Dulce de Leche Chocolate Pecan Pie

Pay de Dulce de Leche y Chocolate con Nuez
10 servings
Pati Jinich
Course: Dessert
Cuisine: American
Keyword: Cajeta, Caramel, Chocolate, Dulce de Leche, Pecan, Pie, Thanksgiving
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
In this pecan pie recipe, dulce de leche caramel or cajeta makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.


For the crust:

  • 1 1/4 cups all-purpose flour, plus more to work the dough
  • Pinch of kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (or 1/2 cup) cold unsalted butter, diced
  • 1/4 cup cold water

For the filling:

  • 3 eggs
  • 1 cup Dulce de Leche or Cajeta
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher or sea salt
  • 2 cups (or 8 ounces) pecan halves, coarsely chopped
  • 2 ounces (or 1/3 cup) chopped bittersweet chocolate

To Prepare

To prepare the crust:
  • Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate for until firm, about an hour.
To prepare the filling:
  • In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.
To assemble the pie:
  • Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
  • Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.

175 comments on “Dulce de Leche Chocolate Pecan Pie

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. I put a layer of grape nuts in the bottom of the buttered pie pan and slightly pushed the dough in. It comes out firm but delicious!

  2. I made two of these for a family get together.. I’ve never made any kind of pie, dessert, etc.. but when I saw this on the show, I wanted to surprise my wife and family.. both pies were gone so fast !! It is wickedly delicious times ten !! Excellent !! If you love chocolate, or pecans, or caramel, you’ll inhale this !! My family did !! So goooood !!

  3. Delicious, absolutely delicious. I thought it would be too sweet because of all the sugar but the pecans and bittersweet chocolate balance it out perfectly. It is very rich, but oh so good! The hardest part of this recipe is finding the cajeta, finally found it at a Mexican market. Also used my favorite store bought crust and was still very good. Chocolate pecan pie is my husband’s favorite so I made this for his birthday and he was so happy!! Thank you Pati!!!!

  4. Hola Pati, has sido mi salvación, literal, este pie ha sido todo un éxito con mi familia, esta y varias recetas tuyas han sido de gran ayuda para mostrarle a mi marido italiano lo maravillosa que es la. Cocina mexicana, gracias por existir, este pie es una delicia!

    1. Mil gracias Lupita, que alegria que este postre le haya gustado tanto a tu familia. Un abrazo para todos!

  5. Tengo un pequeño problema con su “dulce de Lethe chocolate pecan pie“ si lo ago yo me lo voy a comer todo. I’m not sharing.😋

  6. I love your show! I am gaining weight just looking at this pie recipe! How do you stay so slim when you are surrounded by wonderful foods?

  7. I saw you make this on TV last night. When I was 10 years old, I found instructions in an old “Delineator” magazine (in our attic) on how to simmer sweetened condensed milk in the can to make dulce de leche. Nowadays, instructions on the can(s) indicate this is dangerous, so I likely wouldn’t do that again, 75 years later — but it can still be made by cooking sweetened condensed milk in a double boiler. I lived in South Texas for years where cajeta and dulce de leche were to be found in every grocery store, but here, two states to the north, that is not the case, so being able to make it, oneself, is a plus. I plan on making the pie, which sounds delicious. LOVE YOUR SHOW.

  8. I just saw the show with u making this pie. I believe on the show you used 1/4 cup brown sugar& 1/4 cup corn syrup but the recipe here says 1/2 cup each. Which is correct? It looks delicious & I can’t wait to make this pie!

    1. It is also called cajeta, Howard. It is sort of like caramel, and you can usually find it in your local market in the International/Latino aisle.

  9. I made this today with my son. We saw it on your show and he couldn’t wait to make it. The best pecan pie I’ve ever had!

    1. You can make it a few days ahead and keep it in the fridge. Then bring it to room temp on the counter before serving, Elaine.

  10. Felicitaciones por este pecan pie. Delicioso!!!
    especial receta para la mesa de Thanksgiving
    Muchas gracias por su forma de cocinar, muy profesional!!!.

  11. Hi Pati,
    I always like to watched your cooking shows. I am trying to make your pecan pie but I can find Dulce de Leche or Cajeta. Can I substitute what kinds. I live in Alaska and it’s hard to find some items. Please let me know. Thanks,

    1. Josephine, I grew up eating dulce de leche and then, we moved to the USA and no more dulce de leche. Terrible!!!!
      You can now find it in Amazon.com. I do not know if this company delivers to Alaska but you can always try. Good luck!!!,

  12. Pati, my mother was born in Mexico City. She used to make cajeta for us by lightly boiling a small can of sweetened condensed cow’s milk covered in water for 4 hours. Have you heard of making cajeta like this? Although, I imagine it would not have the depth of flavor of goat’s milk, it tasted oh-so yummy to us. (It’s important to set a timer to check for water evaporation every hour.) Have you tasted cajeta made in this simple way?

  13. ¡Hola, Pati!

    ¡A mi me encanta tu programa! I have enjoyed it for a very long time now. This pie intrigues me. I am thinking of substituting maple syrup for the corn syrup. I have made traditional pecan pie with maple syrup and chocolate pieces. But with cajeta! ¡Qué rico!

    Mil gracias por compatir tu cocina y tus recetas tan ricas con nosotros. Qué placer ver tantos lindos lugares en tu piaz, también.

  14. Hey Pati I Never Miss The Show I’ve Made So Many Of Your Fabulous Dishes They Have All Turned Out As Beautiful And Tasty As Yours!!!! I’ve Set Aside Four Of Your Dishes I’ll Be Cooking For Thanksgiving This Year, I Always Watch With My Grandkids And They Absolutely Love You And Your Boy’s!!!! I Wish You More Blessings And More Recipes And I Thank You For Teaching All Of Us How Beautiful Mexico Really Is!!!! Best Wishes…

  15. I just love your beautiful show!!! Especially, your extra yummy MOOSHIE recipes! Bless your heart…Keep up the great work! XO Julie Thompson

  16. Hi Patti,
    My whole family watches And loves your show! I say this because my son is 20 and daughter 18 and are always flying off somewhere but you stop them from even looking at their phones. Only bad part is they them turn to me and ask for me to make all your recipies. I made the mistake of making three and now that’s all they want! Anyway, thank you for showing the US the beauty that is Mexico, it’s people, culture and cuisine! Love you and keep cooking and showing us Mexico!

  17. hi Patti I recently started watching your show and never knew mexican cuisine was so complex as tacos and nachos were all I knew!! I am now in the process of changing my family who are italian american into mexican american cuisine lovers bc I feel there is better nutrition in your recipes than their (3 boys also) pizzas and spaghetti !!!Thank you for the wonderful menus you give and for truly opening my eyes to a new way of cooking delicious things

  18. Hi Pati – love you show. Can the pecan chocolate pie be cooked the day before and refrigerated? Then brought to room temp to serve the next day?

  19. I need the recipe for shrimp enchiladas,sauce and all recipes from s7 eps11,,I did get the choc salami ,thanks so much,jeri

  20. Making your pie, but in the video you say 1/4 cup of corn syrup and brown sugar and in the written recipe it says 1/2 cup which is correct?

  21. Pati I seen your show when I was in Ohio visiting my sister and I just lived your show but when I came home I couldn’t find your sho. I live south of Houston,Texas and I am 😞

  22. Hi Pati, Thank you for sharing this delicious chocolate pecan pie recipe. This has become one of my favorite pies! I really enjoyed your video too. My pie crusts in the past we’re always questionable but I liked your advise to mush the dough as a test to see if enough water has been added. Now my pie crusts are super flaky and so yummy! I love your enthusiasm for for cooking. It’s so inspiring.

  23. Pati, my dad asked me to make a pecan pie for Thanksgiving and I decided to make yours. It was the most delicious pecan pie I have ever had! So luscious and velvety in texture. I am usually not a fan of pecan pie, but this one was a keeper! Thank you!

  24. I have all my stuff laid out to make this after work today; I can hardly wait! Thank-you, Pati, and God bless you and your family!

  25. Where can I find the Coronado dulce de leche caramel cinnamon flavor? I can’t find a vendor for the cinnamon flavor. Thanks,

    1. Hi Jan, if you can’t find it in the Hispanic aisle of your local retailer, you can add cinnamon to any dulce de leche that you can find. Have fun making the pie!

      1. I found the Coronado dulce de leche caramel at my local H.E.B. In Kerrville,TX, but not the cinnamon flavor. Can you tell me how much cinnamon I should add?
        Can’t wait to try your recipe Pati!
        Thank you! I really enjoy your show!!

  26. I’m going to make this as my contribution to our annual gathering with friends. I’m inspired and motivated by your genuine love of food and this day of sharing. Thank you, Pati!

  27. Pati!!
    I just pull the pie out of the oven! Se ve delicioso!! Un aroma!!
    But I cheated (I’m sorry) because I couldn’t find that brand of dulce de leche so I have to use the one I had already ina. Can. On your video it appears that your recommended brand is more loose and not thick like the can of La lechera Dulce de leche, so I measured exactly one cup but the eggs I got were big so overall my filling looked very close to yours on the video (ohh I added cinnamon powder to the mix since I couldn’t get the brand suggested). I follow your recipe (al pie de la letra) step by step, which I almost never do since I like to add my own twist, just because I am more comfortable with entrees and not much experience with pies; I was really nervous. BUT 55 minutes later it was not even close to be done and the crust was getting dark. I wonder what did I do wrong?
    My stove is a gas stove and the oven temp was at 375’F, though it felt higher. So I lower the temperature, turned the oven light off, and waited… 20 mins later was finally done.
    …now I’m waiting to cool down to taste it!!! No puedo esperar!!!!!!!!!

    1. Hmmm it was probably the oven temperature, Astrid. All ovens are different, so it might have just needed that extra 20 minutes. I hope you loved the pie!

  28. Love the concept of dukce fe leche AND chocolate in me favorite pie. Can’t wait to make this next week. Is the recipe for a regular or deep pie dish.

  29. Thank you Pati! We usually have pecan pie for Thanksgiving, but were looking for something new and a little different and this will be it. Can’t wait to try it. I love your show and never miss it. I think you and your family are wonderful.

  30. Thank you Chef for this recipe I love it I’m going to make it for Thanksgiving . I was making every year with chocolates now chocolate + dulce de Lethe caramel.😍

  31. Hola Pati,
    First I want to say I can’t find the Dulce de leche “caramel” here. I looked for it for cheesecake recipe you had. Maybe I need to try again. Second, do the pecans rise when you cook the pie? I noticed you didn’t top the pie with it but rather incorporated it into the mix. Ive never made this before so I’m not sure. Thanks for sharing and always adding a little touch of Mexico to your recipes. Can’t believe your son is out the house already😲 Many blessings to you. Happy Thanksgiving

  32. Because this pie looks amazing, my mouth is watering, I can hardly wait to make it. There will be a test run before the holidays. Thanks for this recipe.
    Thanks for your show as well. It is always informative, you make recipes look easy & accessible, and you are fun to watch. It’s always such a bright spot for me.

    P.S. for those having trouble finding this product/brand, try Walmart. Only place I’ve found it in Wyoming.

  33. Hola Pati, I was wondering if I can use a store bought pie crust? Because i don’t have a pie mold. And if so is the cooking time the same? Muchas gracias de ante mano. Besos

  34. Yum! One of my all time favorite pies with a twist. Just want to clarify one thing. In the video you say 1/4 cup of corn syrup and 1/4 cup brown sugar, but the written recipe instructions say 1/2 cup of each. Which one is it? I’m really excited to try this and thank you for creating!!

  35. Thanks so much for all you share with everybody Pati! I am a fan of your shows on PBS and just love every recipe you share. Wish you and your lovely family a Happy Thanksgiving!!

  36. If using just the regular Dulche de Leche could I add the cinnamon directly to the filling? How much would ypu recommend?

  37. Pati, I absolutely have to try this pie. I ran all over town today and looked for the Coronado Dulce de Leche Caramel Cinnamon and couldn’t find it. I even looked on Amazon and see a regular Dulce de Leche but nothing mentions cinnamon. Do you know where I can find it ? Thank you for sharing such delicious recipes.

    1. Oh I’m sorry you are having trouble finding it. If you can’t find it at your local store, you can add cinnamon to taste to the filling. Enjoy the pie and many more recipes, Lynn!

  38. I’d love to try this recipe! Could you give me any ideas where I might find the Coronado Dulce de Leche Caramel Cinnamon? I will have to see if I can find a local market that has a good selection of Hispanic products. I don’t see it on Amazon (they have the plain type, but not the cinnamon).

    1. Give the International/Hispanic aisle of your local supermarket or major retailer near you a try, Sue. If you can’t find it, you can add cinnamon to taste to the filling. Have fun making the recipe.

  39. Please tell me where I can buy the Coronado dulce de Leche Caramel Cinnamon. I live in NYC. Or can I use another brand and add cinnamon? Even Amazon does not have it.

  40. Hi Patti! I am looking forward to making this pie, but I am new to Mexican ingredients and haven’t been able to find the Coronado Dulce de Leche Caramel Cinnamon. Is it their regular flavor? I only saw three types listed on their website and none of them were specifically cinnamon. Thanks for any help you can provide!

  41. Was asked if I’d do a pecan pie for Thanksgiving and was giving it some thought…then I happened to see your recipe and looks like a winner. Thanks!

  42. I think this will be our Thanksgiving pie this year! It’s similar to Derby pie — one of our favorites, so I might add a bit of mezcal to spice it up a bit. Gracias!

  43. Pati. First let me just say that you inspire me to cook. I mean cook anything! I love everything about your show and what it represents. Thank you for what you do. Second, I love pecan pie AND all things “fall spice” so I can’t wait to try this! Keep doing the fun things you do so I can keep learning.

  44. Hola Paty!
    Wow!!!! Nunca se me hubiera ocurrido usar Cajeta para esta receta. Un toque mexicano muy mexicano. Gracias por compartir tus recetas.

  45. Happy Thanksgiving wishes to all! Love the recipe, love the program. Always bright & sunny, a touch of warm beauty. Thank You for sharing this wonderful culture with us.

  46. Hello Pati,
    Happy Thanksgiving and Blessing tho you and your family. Thank you for your shows and newsletters. Can I make this a day or two ahead of time before Thanksgiving? Show I refrigerate it? Show I warm it too room temperature or microwave or oven to serve?
    Thank you for your time and help.

    1. Happy Thanksgiving to you Kathy! You can make it ahead and keep it in the fridge. Then bring it to room temp on the counter before serving.

  47. I enjoy your TV show so much. My husband watches it with me. You are so happy and the dishes you use are so colorful and fun. Your personality and love of the food comes across like I am on the trips and there with you tasting. Thank you.

  48. 1) From where do I purchase Coronado® Dulce de Leche Caramel Cinnamon Zip Code 85712 or store names please 🙂
    2) Eye surgery less than a month ago: how can I copy paste to my AOL account. Apparetnly I cannot copy your recipe but print it…POINT: I need to enlarge the font for eyes and BOLD the print. Can you help?

    OH! Just thought I could Xerox the printed copy but I have no Xerox machine:)

    Thank you for any idea! Happy Holiday Patti and thank you for the Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie recipe.

    Patricia A. Tucker

    1. Look for Dulce de Leche at any of your major retailers in the International of Hispanic food aisle. And I hope you are feeling much better after your surgery, Patricia. Usually on your printer, you can make the font bigger by zooming in…look for that in your printer settings. Enjoy all of the recipes!

  49. I don’t know where to find Coronado® Dulce de Leche Caramel Cinnamon around my home, but you can bet regular dulce de leche will make it into my pecan pie this year.

    1. Oh you can usually find it in the Hispanic aisle of major retailers…but I’m happy to hear you will be adding some dulce de leche to your pie this year, Anne!

  50. Coronado Dulce de Leche Caramel Cinnamon is not available anywhere–not at Coronado Company site, not Amazon or eBay or the Mexican markets near me. Any suggestions for substitutes to replicate the same taste? I’d really like to try this recipe.

  51. I cannot eat anything with corn syrup so I substituted maple syrup and also used bitter sweet chocolate chips….delicious!!

  52. I cannot find the Coronado® Dulce de Leche Caramel Cinnamon variety. I can only find the original. Where can you find the cinnamon variety. I want to make this for Thanksgiving.

    1. You can usually find it in the Hispanic aisle of major retailers, but if you can’t find it, you can add cinnamon to the dulce de leche caramel that you can find. Have a Happy Thanksgiving, Diane!

    1. Oh it’s a brand of dulce de leche that has cinnamon mixed in to it. You can find it in the Hispanic aisle of major retailers. nd iff you can’t find it, Patty, you can use the dulce de leche caramel that you can find and add cinnamon to taste.

  53. Would love to make this but am unable to find Coronado Dulche de Leche Caramel Cinnamon anywhere, store or internet. Can you recommend a retailer or link to a website where this can be purchased? Thank you gorgeous.

    1. Hmm you can usually find it in the Hispanic aisle of major retailers, but if you can’t find it just use the dulce de leche caramel that you can find and add cinnamon to taste. Enjoy the pie, Lily!