PECAN AND CHOCOLATE ESPRESSO PIE
A delicious nutty, chocolate coffee dessert!
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 71 g, Cholesterol 136.2 mg, Fat 32.3 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 108.5 mg, Sugar 32.1 g
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Joanne Smith
[email protected]This is the best pecan pie I've ever had!
Yogesh Bishwas
[email protected]This pie is perfect for any occasion.
Huzaifa Umair (MR JHELUMI)
[email protected]I'm not a big fan of pecan pie, but I loved this one!
Aaron Hagedorn
[email protected]This pie is a must-try for chocolate lovers.
Caroline Igweta
[email protected]This pie is amazing! I've made it several times and it's always a hit.
Faith Etnel
[email protected]Don't waste your time with this recipe. It's not worth the effort.
Sagar Kusuwar
[email protected]This pie was a disaster! The crust was too hard and the filling was too runny. I followed the recipe exactly, so I'm not sure what went wrong.
Emmanuel kwaku OWUSU
[email protected]The crust was a bit soggy, but the filling was delicious. I think I would blind-bake the crust next time to prevent it from getting soggy.
Angus Pluhar
[email protected]This pie was a bit too sweet for my taste, but my husband loved it. I think I would reduce the amount of sugar in the filling next time.
Ahmed mujtaba Soonro
[email protected]I love this pie! The espresso adds a unique flavor that really sets it apart from other chocolate pies. I also appreciate that the recipe is not too difficult to follow.
Emele Cyprain
[email protected]This pie was easy to make and turned out great! I used a store-bought pie crust to save time, and the filling was simple to prepare. The pie was a perfect combination of sweet and nutty.
Md Mijan
[email protected]I made this pie for my family and they loved it! The flavors were perfectly balanced and the crust was cooked to perfection. I would highly recommend this recipe.
Shanzay Saif
[email protected]This pie was a hit at my dinner party! The combination of pecans, chocolate, and espresso was divine. The crust was flaky and buttery, and the filling was rich and decadent. I will definitely be making this pie again.