Mexican Chocolate Ice-cream Pie
A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping Mexican Chocolate Ice-cream Pie.


  • 3 cups cinnamon graham cracker crumbs (about 22 whole crackers), divided
  • 1/2 cup butter, melted
  • 1/4 teaspoon ground red pepper
  • 1 4-ounce semisweet chocolate baking bar, finely chopped
  • 1 3.5-ounce package roasted glazed pecan pieces
  • 1 pint chocolate ice cream, softened
  • 1 pint  coffee ice cream, softened
  • 1 cup whipping cream
  • 1/4 cup coffee liqueur


  1. Preheat oven to 350°.
  2. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
  3. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).
  4. Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
  5. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture.
  6. Freeze 30 minutes.
  7. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
  8. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.
  9. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture.
  10. Cover and freeze 1 hour or until whipped cream is firm.
  11. Let stand 10 to 15 minutes before serving.


  • 1 cup (2 sticks) unsalted butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 2 1/2 cup white whole wheat flour
  • 3/4 cup chopped pecans, plus extra for topping
  • 6 oz dark chocolate (70% cocoa)


  1. Preheat oven to 350 degrees. Grease a 9 inch tart pan with a removable bottom and set aside.
  2. Using an electric mixer, beat together the butter and honey until smooth. Add the vanilla extract. Stir until combined.
  3. Add the flour one cup at a time. Blending to combine after each addition. Once all the flour is combined, stir in the chopped pecans.
  4. Pour batter into prepared pan. Use a spatula to spread batter evenly around pan. Score with a knife and poke with a fork.
  5. Bake 35-40 minutes or until lightly golden around the edges. Let cook on a wire rack at least 10 minutes before attempting to remove from pan. Once cooled, cut into pre-scored portions.
  6. While shortbread is cooling, melt the chocolate in a heat-proof bowl in the microwave in 30 second increments, stirring after each 30 second blast, until smooth.
  7. Place the cut wedges on a baking sheet lined with wax paper, drizzle with melted chocolate. Sprinkle chopped pecans on top. Place baking sheet in the refrigerator until chocolate is firm, roughly 15 minutes. Use a sharp knife to cut cookies free of any large chocolate drizzles. Store in an airtight container until serving.


  • 1/2 cup unsalted butter, softened
  • 1/3 cup firmly packed light or dark brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 & 1/4 cups all-purpose flour
  • 1/4 cup + 1 tablespoon chopped pecans, divided
  • 2-3 teaspoons coarse sugar (may substitute granulated sugar)


  1. Preheat oven to 350°. Line an 8-inch square baking pan with foil, leaving an overhang on 2 sides.
  2. Using an electric mixer at medium speed, beat butter and brown sugar until creamy. Add vanilla and combine. Reduce mixer speed to low and gradually add flour, beating until well-mixed. Stir in 1/4 cup pecans. Mixture will be crumbly.
  3. Press dough into bottom of prepared pan. Sprinkle top with 1 tablespoon pecans and coarse sugar.
  4. Bake until edges are lightly browned, about 25 minutes. Cool in pan for 10 minutes. Using foil, lift shortbread out of pan. Cut into bars.



  • 10 cups dried bread; we did half white bread and half (not sweet!) cornbread
  • 3 cups pecan pieces
  • 2 large sweet onions, minced
  • 3 teaspoons salt
  • 1 teaspoon pepper
  • 3 teaspoons dried sage
  • 1 teaspoon paprika
  • 4 cups whole milk
  • 1 cup melted butter
  • 2 eggs, slightly beaten


  1. Tear bread into small pieces.
  2. Add pecans, onions, and seasonings.
  3. Stir in remaining ingredients in the order given.
  4. Bake in a casserole dish (or two) at 325 degrees until crispy and brown around the edges, about an hour.



  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 cup whole milk, scalded and cooled to lukewarm
  • 1/4 cup granulated sugar
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup pumpkin puree
  • 2 large eggs, divided
  • 1 teaspoon salt
  • 3 3/4 cups all-purpose flour
  • Sliced pecan pieces, for the “stems”
  • Cinnamon Butter


  1. In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined.
  2. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl.
  3. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.
  4. Transfer the dough to a large greased bowl.
  5. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.
  6. Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly.
  7. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape.
  8. Cover and let rise until doubled in size, about 45 minutes to 1 hour.
  9. Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.”
  10. In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls.
  11. Bake the rolls for 15 to 20 minutes, or until golden brown.
  12. Place a sliced pecan piece into the indentation of each roll.

Cinnamon Butter



  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1/4 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon


  1. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color.
  2. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.


  • 6 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon salt
  • 2 cups cold butter, cubed
  • Pecan Pie Filling


  1. In a large bowl, combine the flour, sugar and salt.
  2. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans.
  3. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
  4. Pour Pecan Pie Filling over crust.
  5. Bake 25-30 minutes longer or until edges are firm and center is almost set.
  6. Cool on wire racks. Cut into bars. Refrigerate until serving.

Yield: 6-8 dozen.

Pecan Pie Filling

  • 8 eggs
  • 3 cups sugar
  • 3 cups corn syrup
  • 1/2 cup butter, melted
  • 3 teaspoons pure vanilla extract
  • 5 cups chopped pecans


  1. Combine the eggs, sugar, corn syrup, butter and vanilla
    in a large bowl.
  2. Stir in pecans.