This recipe makes use of San Antonio-based Bolner’s Fiesta spices. Bolner’s Fiesta Products Inc. is a spice brand, but that description significantly downplays its culinary contributions to the Lone Star State. Yes, the company sells individual spices like garlic powder and various grinds of black pepper, but it’s their famous blends that are relied upon by grandmas, pitmasters, and crawfish boilers statewide. Simply put, Bolner’s Fiesta makes Texas food taste Texan.
Makes one 9-inch pie.
Ingredients:
1 pie dough round for a 9-inch
pie, either store-bought or use
your favorite pie crust recipe
6 tablespoons butter
1 cup light brown sugar
¼ cup light corn syrup
½ cup chocolate chips
½ teaspoon salt
1 teaspoon Bolner’s Fiesta New Mexico Ground Chili Powder
½ teaspoon Bolner’s Fiesta Ground Cinnamon
¼ teaspoon Bolner’s Fiesta Ground Nutmeg
4 egg yolks
¼ cup heavy cream
1 teaspoon vanilla
1 cup chopped pecans
1 cup pecan halves
Directions:
1. Press your pie dough into a 9-inch pie pan and crimp the edge. Refrigerate the crust while you make the filling.
2. Heat butter, brown sugar, corn syrup, chocolate chips, and salt in a saucepan over medium-
low heat. Whisk until sugar dissolves—it should look glossy, not grainy. Remove from heat and let cool for 20 minutes.
3. Heat your oven to 325°F.
4. Add chile powder, cinnamon, nutmeg, egg yolks, heavy cream, and vanilla to the chocolate mixture. Whisk to combine.
5. Set the prepared pecan pie crust on a baking sheet. Sprinkle the chopped pecans into the crust, forming an even layer. Gently pour the filling over the nuts, trying not to disturb them. On top of the filling, place the pecan halves in a decorative pattern.
6. Bake for 45 to 50 minutes, or until nearly set. The pie should jiggle in the center when done. If the edges of the crust brown before the pie is done baking, cover them with foil. Let cool completely before serving.
