Abuelita chocolate pecan pie isn't overly sweet and has crunchy pecans that are nestled in a chocolate sauce with warms notes of cinnamon.
Preheat Oven to 350 degrees. Place Mixing bowl and Whisk attachment in the freezer to get it cold. Remove refrigerated pie dough and allow to get to room temperature.
In a small pot melt butter, then add brown sugar, and break up the disc of the Abuelita Chocolate. Stir the chocolate into the butter and sugar until melted. Add Agave, Vanilla, and Salt. Combine well, bring to a low boil for about 2 minutes, then remove from heat to cool for 10 minutes.
Place refrigerated pie dough into a 9 in pie dish. If using smaller ramekins, cut pie dough to fit each ramekin.
Beat the 3 eggs together and then pour into the cooled chocolate mixture. Stir until combined and add the pecan halves and pieces, stir well. You can save some pecan halves to place on top to make it look pretty.
Allow pie to cool and serve with chilled Cinnamon Whipped Cream.