1 hr 45 mins
Abby, Sarah & Eli's Mom's Note:
A delicious nutty, chocolate coffee dessert!
My Private Note
Units: US | Metric
- 1 1/4 cups all-purpose flour
- 1 pinch salt
- 6 tablespoons unsalted butter, chilled
- 5 tablespoons ice water
- 1 1/3 cups pecan halves
- 4 eggs
- 1 tablespoon instant espresso powder
- 1/3 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1 cup light corn syrup
- 1To Make Crust:
- 2In a medium bowl, combine flour and salt and mix well.
- 3With two knives or a pastry blender, cut in butter until mixture is in fine crumbs.
- 4Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible.
- 5Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
- 6Roll out crust on lightly floured surface with lightly floured rolling pin.
- 7Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass.
- 8Form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
- 9Preheat oven to 400 degrees F (205 C).
- 10Thoroughly prick crust all over with fork.
- 11Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown).
- 12Remove to rack and cool completely before filling.
- 13Leave oven at 400 degrees F (205 C).
- 14Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
- 15To Make Filling:
- 16In a small bowl beat eggs to combine.
- 17Add espresso powder and beat to mix.
- 18Let stand at least 10 minutes, beating occasionally to dissolve espresso.
- 19In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy.
- 20Beat in cocoa and salt.
- 21Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth.
- 22Stir in corn syrup. This mixture will be like custard and it will be thick.
- 23Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes.
- 24With toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
- 25Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently).
- 26Do not over-bake! If pie begins to brown excessively, cover top lightly with foil.
- 27Remove from oven; cool on rack before serving.
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Nutritional Facts for Pecan and Chocolate Espresso Pie
Serving Size: 1 (1258 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 4588.9
- Calories from Fat 2254
- Total Fat 250.4 g
- Saturated Fat 98.9 g
- Cholesterol 1191.7 mg
- Sodium 895.0 mg
- Total Carbohydrate 576.0 g
- Dietary Fiber 24.0 g
- Sugars 258.2 g
- Protein 59.6 g