Mocha Pecan Pie

From Snowbird Mountain Lodge, Robbinsville, NC.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1 (9 inch)  partially baked flaky  pie crusts

• Filling

• 3  tablespoons  unsweetened cocoa powder
• 2  teaspoons instant espresso powder
• 3  tablespoons unsalted butter, melted
• 1  tablespoon heavy cream
• 1  cup sugar
• 1  cup light corn syrup
• 3  large eggs, at room temperature
• 2  teaspoons vanilla extract
• 1⁄4 teaspoon salt
• 1 1⁄2 cups  coarsely chopped pecans

Directions

1. In a large mixing bowl, combine the cocoa, coffee, butter, and cream; whisk to blend.
2. Add in the sugar, corn syrup, eggs, vanilla, and salt.
3. Whisk to combine and until smooth.
4. Stir in pecans; pour mixture into cooled pie shell.
5. Gently rake a fork through the filling to distribute the nuts evenly.
6. Place pie on the center oven rack; bake at 350° for 30 minutes.
7. Rotate pie 180°; continue to bake until the filling has puffed around the edge and the middle is set--to check, give the pie a quick little nudge; the filling should not move in waves below the crusty surface.
8. Transfer pie to a wire rack and let cool thoroughly.
9. Can be served at room temperature but the texture is better if the pie is loosely covered with foil and refrigerated 1 hour before serving.