Hatch Chocolate Pecan Pie With Hatch Cinnamon and Vanilla Ice Cream

servings: 8-10
Prep Time: 30 Min
Chill Time: 2 Hr 0 Min
Cook Time: 1 Hr 0 Min

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Hatch Chocolate Pecan Pie

  • 1/2 cup dark corn syrup
  • 1/2 cup light corn syrup
  • 3 eggs
  • 1 cup sugar
  • 2 tbsp salted butter, melted
  • 2 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1 1/2 cups pecans
  • 1/4 cup hot Hatch chiles, roasted, peeled, seeded, and pureed
  • Package mini semi-sweet chocolate chips
  • 1 pie crust (or 8-10 small pastry shells)

Hatch Cinnamon Vanilla Ice Cream

  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1 dash salt
  • 2/3 cup half and half
  • 1/3 cup whipped cream
  • 2 tsp ground cinnamon
  • 1/8 cup hot Hatch chilis, roasted, peeled, seeded and pureed


For the Pie:
Preheat oven to 350°. Mix the dark corn syrup, light corn syrup, eggs, butter, vanilla, and cinnamon with a spoon. Stir in pecans and Hatch chiles. Sprinkle a single layer of chocolate chips onto the bottom of pie crust or shells. Pour mixture into pie crust or pastry shells. Place on cookie sheet and bake for about 60-70 minutes for pie or 30-40 minutes for pastry shells. Cool pie for 2 hours or 1 hour for shells before serving.

For the ice cream:
Combine the milk, sugar, and salt. Whisk until sugar is dissolved. Stir in half and half, whipping cream, vanilla, cinnamon, and Hatch chiles. Pour into an ice cream maker according to manufacturer's directions. Makes 1 quart.

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