Ingredients Weight Measure
Eggs, room temperature, extra large 4 ea.
Brown sugar 1-1/4 cups
White sugar 3/4 cup
Molasses, divided 3 Tbsp.
All-purpose flour 1 cup
Salted butter, melted 4 oz.
TABASCO® brand Chipotle Pepper Sauce 4 Tbsp.
Pie shells, deep dish, unbaked, frozen, 9" diameter 6 oz. 2 ea.
Pecans, halves 3 cups
Semi-sweet chocolate chips 2 cups
Heavy whipping cream 1 pt.


  1. Preheat oven to 375°F.
  2. In a large stainless steel bowl, lightly beat eggs. Add sugars and 2 Tbsp. molasses to eggs and mix until incorporated.
  3. Alternate adding flour and butter (about 1/2 at a time) to egg/sugar mixture.
  4. Add TABASCO® Chipotle Pepper Sauce until thoroughly incorporated.
  5. Place frozen pie shells on sheet pan. Place 1 cup of pecans and 1 cup chocolate chips in bottom of each pie shell.
  6. Pour 1/2 of liquid mixture in each pie shell.
  7. Bake 40-45 minutes or until pie does not shake in the middle.
  8. Let cool on rack.
  9. Prior to serving, in a small stainless steel bowl, add 1 Tbsp. of molasses and 1 pt. of heavy whipping cream and beat until firm.
  10. Cut each pie in 8 pieces and top with whipped cream.

Yield: 16 servings