Pecan and Chocolate Espresso Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
YIELD: 1 Pie
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make Crust:
  • In a medium bowl, combine flour and salt and mix well.
  • With two knives or a pastry blender, cut in butter until mixture is in fine crumbs.
  • Gradually 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.
  • Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
  • Roll out crust on lightly floured surface with lightly floured rolling pin.
  • Turn 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.
  • Form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
  • Preheat oven to 400 degrees F (205 C).
  • Thoroughly prick crust all over with fork.
  • Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown).
  • Remove to rack and cool completely before filling.
  • Leave oven at 400 degrees F (205 C).
  • Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
  • To Make Filling:
  • In a small bowl beat eggs to combine.
  • Add espresso powder and beat to mix.
  • Let stand at least 10 minutes, beating occasionally to dissolve espresso.
  • In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy.
  • Beat in cocoa and salt.
  • Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth.
  • Stir in corn syrup. This mixture will be like custard and it will be thick.
  • Pour 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.
  • With toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
  • Bake 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).
  • Do not over-bake! If pie begins to brown excessively, cover top lightly with foil.
  • Remove from oven; cool on rack before serving.
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