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.
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.
[embedyt] https://www.youtube.com/watch?v=8b38KOrEUnY[/embedyt]
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
Recipe Yield
Cooking time
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Ingredients
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.
Comments
203comments inDulce de Leche Chocolate Pecan Pie
Mrs Reynolds
Dec 03
Exquisite! I followed the recipe exactly, using a frozen Marie Calendar crust. Just over the top special. Thank you so much, Pati!
Pati Jinich
Dec 08
My pleasure! So glad to hear you liked it!
Libby Scribner
Nov 16
I have been looking for a new pie to make and bring to Thanksgiving. This is the perfect pie! I am excited to try it. I shall let you know how it is enjoyed.
Pati Jinich
Nov 21
Yay, Libby, so happy you found this recipe, let me know how it comes out!
Ron Olenwine
Sep 26
Gold star!
Pati Jinich
Oct 05
Yay! Gracias 😉
John Yarling (johnyarling@aol.com)
Dec 11
Will be making your Orange Duck recipe for Christmas! Love your shows. Hey- here’s my version of a layered pumpking pie- have to try yours soon!
John’s Pumpkin-Pecan-Chocolate Pie
Pumpkin layer:
– 1 unbaked deep-dish pie shell (Marie Calder frozen my preferred)
– 1 cup pumpkin puree (NOT pie filling)
– 1/3 cup granulated sugar
– 1 large egg
– 1 teaspoon pumpkin pie spice (or combine cinnamon, allspice and nutmeg)
– 1 1/2 tablespoon grated fresh orange peal
Pecan-Chocolate Layer:
– 2/3 cup dark or light corn syrup (I use dark)
– 1/2 cup brown sugar (I use golden)
– 2 large eggs
– 3 tablespoons butter, melted
– 1 or 2 Tablespoons Scotch, bourbon or Irish whiskey (also known as Mom’s cough syrup)
– 1/2 teaspoon vanilla extract
– 1 Tablespoon all-purpose flour
– 1 cup pecan halves (I’m using the can of Planter’s Roasted off Amazon- and feel free to be generous)
– 1/2 cup MINI chocolate chips (must be the minis or won’t work)
Topping:
– Chocolate-dipped candied orange slices or dried fruit such as pears or apple dipped in chocolate
– French vanilla ice cream
– Cool Whip (extra-creamy is best!)
or just a fork!
This is WAAY easier than it looks…
Pre-heat oven to 350 with baking sheet covered with foil inside.
Combine all the Pumpkin Layer ingredients in a bowl and stir well. Spread over the bottom of the unbaked (unthawed, if using frozen) pie shell.
Melt the butter in a small saucepan. Beat eggs in a medium bowl. Stir in brown sugar, flour, vanilla, corn syrup and choice of liquor. Stir in melted butter- it will look lumpy at first but keep stirring and will be smooth in a couple minutes. Mix in pecans and chocolate chips. Pour over pumpkin layer in pie shell- no need to spread or stir.
Bake 55-60 minutes, or until knife inserted in center comes out clean.
If using chocolate-covered fruit, arrange 8 slices over pie, then cool on rack for a couple of hours, until cool. Fruit slices will stick to hot pie as it cools
Makes 8 slices- keeps dandy unrefrigerated 3 days or so. Enjoy!
Pati Jinich
Jan 07
Awesome John, it is very kind of you to share your recipe, gracias!
Louise Fry
Nov 28
I do not see on the page What is Dulce de Leche. I need to know that before I can purchesing it.
Pati Jinich
Jan 01
It is basically milk based caramel, here is my recipe for you http://patijinich.com/homemade-cajeta-or-dulce-de-leche/
Isabel
Nov 09
Hi Pati,
I don’t know where to find light corn syrup in Mexico. Is it available?
Pati Jinich
Nov 09
Try to find it as “jarabe de maiz” in the baby food section 🙂 If I remember correctly there was a brand that was very popular for it, Karo maybe?
Isabel
Nov 10
Yes! I found it! There is also a sabor maple. Cuál me recomiendas más? Mil gracias por tus maravillosas recetas.
Pati Jinich
Nov 17
Gracias a ti Isabel, con el de maple queda delicioso tambien!
Jamie Mengers
Dec 22
Can I use the Mexican chocolate tablets chopped instead of chocolate chips??
Pati Jinich
Dec 26
Hey Jamie, Mexican chocolate is a bit grainy, but if you don’t mind that, please go ahead and use it 😉
Jamie
Dec 08
Patti what brand of chocolate do you prefer to use in this pie? Do you use the Mexican chocolate round disc?
Pati Jinich
Dec 27
Yes, Mexican chocolate rounds work, any brand you find in the market is good 😉
Belinda
Dec 07
Hola Pati! This is the first time I make a pie thanks to you. It looked so delicious that after your show, I went to the market to buy a few ingredients I needed. I just finished watching your show for the first time your blouse caught my attention and then pie and when you said with a Mexican twist you got my attention even more since I am Mexican as well. It is in oven now can’t wait to try. I do need to practice on rolling out the dough. I think I will practice watching your video on making tortillas de harina to practice the rolling.
Pati Jinich
Dec 28
Gracias Belinda! So happy you decided to try the pie, let me know how you liked it!
Sergio
Nov 27
The concept and taste of this is purely ingenious!
Pati Jinich
Dec 28
Thanks! 🙂
Michele Mandrioli
Oct 22
I made this pie using dulce de leche that I had made with Lactaid milk. It was excellent – almost too good! I probably won’t make it again unless it is for a holiday so I can give most of it away.
Pati Jinich
Jan 04
Yay, almost too good, I like that Michele 🙂
Raquel
Jan 29
I have been wanting to make this pie. It looks amazing. The only thing I don’t like about the typical pecan pie is that it is super sweet. What would happen if I omitted the simple syrup?
Pati Jinich
Jan 31
Well Raquel, if you skip the corn syrup, your pie will be less sweet but the filling will be a bit runny, as the syrup is what binds it together, but if you don’t mind it go for it! Let me know how it comes out 🙂
Dora
Nov 17
Hola Pati, será que puedo usar Gloria spread?
Pati Jinich
Dec 28
Yo creo que si, que rico!
Jhojhohere
Jan 10
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!
Pati Jinich
Jan 17
Yummy! Thanks for the idea 😉
Anonymous
Nov 15
I need the recipe for Flan de caramelo
Pati Jinich
Nov 22
Here you go! Hope you like it http://patijinich.com/pati_2020/flan-napolitano/
Rob
Oct 17
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 !!
Pati Jinich
Oct 19
🙂 🙂 So glad to read your feedback Rob, you made my day!
Lisa
Sep 14
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!!!!
Pati Jinich
Sep 17
So glad your husband liked it Lisa! About the cajeta, you can also make it at home, here is my recipe, enjoy! http://patijinich.com/pati_2020/homemade-cajeta-or-dulce-de-leche/
Lupita
May 31
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!
Pati Jinich
Jun 01
Mil gracias Lupita, que alegria que este postre le haya gustado tanto a tu familia. Un abrazo para todos!
Norma
Apr 22
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.😋
Pati Jinich
Apr 27
🙂 🙂 🙂 Go for it Normal!
Aurelia vallin
Apr 09
Me encanta tu programa. Donde encuentro receta de birria mexicana
Pati Jinich
Apr 19
Hola Aurelia, gracias! Aqui va mi receta de Birria, espero que te guste. Saludos 😉 http://patijinich.com/pati_2020/birria/
Lincy
Jan 18
no me gusta el chocolate, ¿puedo dejarlo afuera?
Pati Jinich
Jan 19
Sí, puedes dejarlo afuera, Lincy.
J Nelson
Jan 11
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?
Pati Jinich
Jan 12
🏃♀️
Gretta Small
Dec 31
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.
Pati Jinich
Dec 31
I hope you love the pie, Gretta! And here’s my recipe for homemade cajeta: http://patijinich.com/pati_2020/homemade-cajeta-or-dulce-de-leche/
Bonnie
Dec 30
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!
Pati Jinich
Dec 31
Follow the recipe on the site. I sometimes tweak the recipes after the show, so use these amounts, Bonnie.
MariaC
Dec 11
Hola Pati, just want to know can semi sweet chocolate chip be used instead of the bittersweet chocolate bar?🍫
Pati Jinich
Dec 12
Yes you can, Maria!
ANNMARIE Kight
Dec 05
Love watching your show
Pati Jinich
Dec 07
Thank you for tuning in, AnnMarie!
Howard
Nov 29
what is dulce de leche? does it come with another name that I can buy it under?
Pati Jinich
Nov 30
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.
Eileen M.
Nov 27
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!
Pati Jinich
Nov 29
I hope you and your son had so much fun, Eileen!
Elaine
Nov 21
is this a pie you can make about a week ahead and freeze?
Pati Jinich
Nov 30
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.
Beatriz Rossetti
Nov 12
Felicitaciones por este pecan pie. Delicioso!!!
especial receta para la mesa de Thanksgiving
Muchas gracias por su forma de cocinar, muy profesional!!!.
Pati Jinich
Nov 13
Gracias, Beatriz!
Dida Kutz
Nov 12
Best pie I’ve ever eaten!
Pati Jinich
Nov 12
❤️
Josephine Bidwell-Black
Nov 08
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,
Josephine
Pati Jinich
Nov 12
You can make your own, Josephine: http://patijinich.com/pati_2020/homemade-cajeta-or-dulce-de-leche/ Enjoy!
Cristina Reggiardo.
Nov 20
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!!!,
Adriana Benavides
Nov 08
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?
Pati Jinich
Nov 12
I have…but I am not fond of that method. But I’m glad you guys loved it as kids!
Donna Herring
Nov 04
¡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.
Pati Jinich
Nov 19
Uy mil gracias, Donna!
Carla Jones
Oct 30
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…
Pati Jinich
Nov 02
Say hi to your grandkids for me, Carla!
Julie Thompson
Oct 26
I just love your beautiful show!!! Especially, your extra yummy MOOSHIE recipes! Bless your heart…Keep up the great work! XO Julie Thompson
Pati Jinich
Oct 28
Aw thank you, Julie!
DebraSue-USA
May 04
Love your show. Watched today when your sons were on. They’re adorable. I see future chefs!!
Pati Jinich
May 10
Aww thanks Debra Sue.
Donna Gomez
May 25
I, too, enjoyed your show today. Watching your sons enjoy your creations was fun.
Pati Jinich
May 27
Thank you, Donna!
Margarita Zamora Eamaili
Mar 23
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!
Pati Jinich
Mar 25
Love your comment, Margarita! Say hi to your son and daughter for me!
Mary Jean
Mar 03
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
Pati
Mar 06
I’m so glad you are trying some new Mexican recipes, Mary Jean…hope your boys love them!
Carmen Dunlap
Mar 02
Esta receta es del otro mundo – ¡no hay mejor! ¡Gracias, Pati!
Carmen
Pati
Mar 05
Uy mil gracias, Carmen!
Robin Shaw
Feb 25
I like your show
Robin Lynn Shaw
Pati
Feb 26
Thank you Robin!
Celia Barry
Feb 23
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?
Pati
Feb 25
For sure, Celia! You can make it ahead and keep it in the fridge. Then bring it to room temp on the counter before serving.
Robin Lynn Shaw
Feb 20
I like your show
Pati
Feb 21
Thank you Robin!
Jeri
Jan 01
I need the recipe for shrimp enchiladas,sauce and all recipes from s7 eps11,,I did get the choc salami ,thanks so much,jeri
Pati
Jan 02
Here they are, Jeri: http://patijinich.com/pati_2020/recipe/shrimp-enchiladas-in-a-rich-tomato-sauce/ http://patijinich.com/pati_2020/recipe/dulce-de-leche-caramel-mousse/ http://patijinich.com/pati_2020/recipe/chocolate-salami/ Enjoy!
Alamar
Dec 03
Pati I would like to make polvorones can you please tell me how to make them
Thank you for the information
Pati
Dec 04
Here’s my recipe, Alamar: http://patijinich.com/pati_2020/recipe/mexican_wedding_cookies/
Peggy
Dec 01
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?
Pati
Dec 01
I sometimes tweak the recipes to make them perfect after filming, Peggy. The written recipe is correct, use 1/2 cup.
Alamar
Nov 29
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 😞
Pati
Nov 30
Oh no, don’t be sad, Alamar. Here’s where you can find your local channel and air times: http://www.tracmedia.com/LOL/PatisMexicanTable2/ and you can always find me on Amazon: https://www.amazon.com/gp/video/detail/B072185NT3
Jolene
Nov 23
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.
Pati
Nov 24
Beyond happy to hear that you were inspired…and have flaky crusts now, Jolene!
Linda
Nov 23
The pie was FANTASTIC! I’ll never go back to the traditional recipe.
Pati
Nov 23
SOOO happy to hear this, Linda!
Rebecca
Nov 22
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!
Pati
Nov 24
I’m so glad you liked this pecan pie, Rebecca! Tell you dad thank you for asking for one 😄
Gail
Nov 21
Thank you for sharing this recipe, Pati! I love your show a lot! You’re a wonderful cook and Mom!! Happy Thanksgiving!
Pati
Nov 21
Aww gracias, Gail! Happy Thanksgiving to you too.
Theresa
Nov 21
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!
Pati
Nov 21
Yay! Have fun making the pie after work, Theresa.
Arturo
Nov 20
Pati, i’m Arturo, if I use a store bought pie crust do I still bake it – if so how long
Pati
Nov 21
You bake it until the filling is set, Arutuo. Depending on your oven it should take about 55 minutes.
Anonymous
Nov 20
Where can I find the Coronado dulce de leche caramel cinnamon flavor? I can’t find a vendor for the cinnamon flavor. Thanks,
Jan
Pati
Nov 21
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!
Betsy Brandt
Jan 05
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!!
Pati
Jan 07
Oh you can add cinnamon to taste, Betsy. Start with a little and go from there.
Tamara D McDonough
Nov 20
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!
Pati
Nov 20
I hope you have a great dinner with all of your friends, Tamara.
Bea Estrada
Nov 19
Pati,
Thank you for sharing this wonderful recipe! Love your cooking and your show!
Con Cariño,
Bea Estrada
Pati
Nov 20
Mil gracias, Bea!
Isela
Nov 19
Gracia’s Patti, lo voy a intentar esta semana
Pati
Nov 20
Super!
Astrid Mier y Teran
Nov 17
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.
IWOILD LOVE TO HEAR WHAT DO YOU THINK it went wrong.
…now I’m waiting to cool down to taste it!!! No puedo esperar!!!!!!!!!
Pati
Nov 21
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!
Carole
Nov 16
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.
Pati
Nov 16
Oh I just used a regular 11” to 12” round pie dish, Carole. Have a yum Thanksgiving!
Debbie
Nov 13
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.
Pati
Nov 14
Yay! Have a wonderful Thanksgiving, Debbie!
Sahar
Nov 13
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.😍
Pati
Nov 13
Yay! Enjoy your new Thanksgiving tradition, Sahar.
Christina
Nov 13
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
Pati
Nov 16
You can find Dulce de Leche in your supermarket in the international or Hispanic food aisle…or online. And here’s my cheesecake recipe, Christina: http://patijinich.com/pati_2020/recipe/dulce-de-leche-cheesecake/ Some of the pecans should rise, so that’s why you don’t have to put them on top. Have fun making the pie!
Lori C.
Nov 12
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.
Pati
Nov 13
Aww thank you so much Lori! Have a Happy Thanksgiving…and a super yum test run.
Flower Leyva
Nov 12
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
Pati
Nov 13
Of course, Flower! Cook it the same way…until the filling is set.
Rikki S.
Nov 12
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!!
Pati
Nov 15
Oh I sometimes tweak the recipes after filming the show to make them perfect. Enjoy the pecan pie with a twist, Rikki!
Matilde P Figueroa
Nov 12
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!!
Pati
Nov 13
Thank you Matilde….and Happy Thanksgiving!
Arelys
Nov 12
This looks and sounds amazing!
Pati
Nov 12
Thank you Arelys!
Cindy Craig-Fry
Nov 11
If using just the regular Dulche de Leche could I add the cinnamon directly to the filling? How much would ypu recommend?
Pati
Nov 12
You can if you can’t find the Dulce de Leche Caramel Cinnamon. You can add about 1/2 tsp or cinnamon to taste, Cindy. Enjoy!
greg
Nov 11
What is Dulce de Leche Caramel Cinnamon? Where can I buy it in New England?
Pati
Nov 14
Try the international/hispanic food aisle at your local market.
Betty
Nov 11
This sounds so-o good. I can’t wait to try it! What could be better…carmel, chocolate…and pecans! Wow!
Pati
Nov 11
It’s a pretty yum combination…enjoy, Betty!
Dannette Spears
Nov 11
Oh my!! How delicious is this!!!?? Thank you
Dannette
Pati
Nov 11
Thank YOU Dannette.
Lynn Zelko
Nov 10
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.
Pati
Nov 14
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!
Sue Simon
Nov 10
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).
Pati
Nov 13
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.
Jill
Nov 10
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.
Pati
Nov 13
You can add cinnamon to taste to the recipe, Jill. Hope you love the pie!
Laura
Nov 10
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!
Pati
Nov 13
You should be able to find it in the International or Hispanic aisle at major retailers.
Berrim
Nov 09
Oooooh! I have to try this…..well because I have too.
Pati
Nov 10
Yay! I hope you love the pie, Berrim.
Joel
Nov 09
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!
Pati
Nov 10
Oh what good timing, Joel.
Pat
Nov 09
I usually make bourbon chocolate pecan pies for Thanksgiving and Christmas. This year it will be yours!
Pati
Nov 10
You can always add a bit of bourbon to this too 😉
Denise Resetar
Nov 09
This will definitely be on our dessert table this year!
Pati
Nov 10
A dessert table! Sounds like a super yum feast, Denise.
Mark Ing
Nov 09
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!
Pati
Nov 10
Oh I just had Derby pie for the first time when I was in Kentucky a few weeks ago…so good too, Mark.
Jacquelene Vogele
Nov 09
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.
Pati
Nov 10
Oh thank you so much, Jacquelene!
Gabby
Nov 09
Hola Paty!
Wow!!!! Nunca se me hubiera ocurrido usar Cajeta para esta receta. Un toque mexicano muy mexicano. Gracias por compartir tus recetas.
Pati
Nov 11
Gracias a ti, Gabby!
Patricia J Baber
Nov 09
I will be baking this for Thanksgiving
Pati
Nov 10
Have fun, Patricia!
David garcia
Nov 09
My favourite pie love it
Pati
Nov 09
Super, David!
Susan Jensen
Nov 09
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.
Pati
Nov 09
Thank you so much Susan! Happy Thanksgiving too.
Kathy
Nov 09
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.
Pati
Nov 14
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.
Pauline
Nov 09
Can not wait to try this. I love Pecan pie, but with chocolate, it sounds great.
Pati
Nov 10
We are a family of chocolate lovers…so I had to add some to this recipe. Enjoy Pauline!
Sherry Paton
Nov 08
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.
Pati
Nov 10
Aww thank you so much Sherry!
Patricia Ann Tucker
Nov 08
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
Pati
Nov 15
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!
Nilda Brazell
Nov 08
Hi Pati, Thank you for the recipe. Happy Thanksgiving to you and your family.God Bless Nilda
Pati
Nov 09
Happy Thanksgiving to you too Nilda!
Anne
Nov 08
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.
Pati
Nov 12
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!
M. T.
Nov 08
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.
Pati
Nov 12
If you can’t find it, you can add cinnamon to the dulce de leche caramel that you can find.
Anonymous
Nov 08
cannot find this product anywhere in my town in Fairbanks, AK. Must be a new product.
Pati
Nov 12
It is a new product! If you can’t find it, you can add cinnamon to taste to the recipe.
Yolanda
Nov 08
I cannot eat anything with corn syrup so I substituted maple syrup and also used bitter sweet chocolate chips….delicious!!
Pati
Nov 09
I’m glad you made the recipe your own, Yolanda.
Diane
Nov 08
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.
Pati
Nov 12
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!
Maria I Gomez
Nov 08
Paty me encantaría que nos dieras unas resetas como preparar pavo para este próximo día de gracias.
Pati
Nov 11
Aquí está la receta, Maria: http://patijinich.com/pati_2020/es/recipe/pavo-de-accion-de-gracias-a-la-mexicana/
Patty Hackett
Nov 08
Coronado® Dulce de Leche Caramel Cinnamon What is this ingredient, where is it sold?
Pati
Nov 12
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.
Lily
Nov 08
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.
Pati
Nov 12
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!