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How to Make Pecan And Chocolate Espresso Pie - A Step-by-Step Guide

Who doesn't love a good pie? There's something so comforting and indulgent about slicing into a flaky, buttery crust and discovering a delicious filling waiting inside. And when that filling is a decadent combination of pecans, chocolate, and espresso, you know you're in for a treat. Introducing the Pecan and Chocolate Espresso Pie – a delightful dessert that's perfect for any occasion.

What sets this pie apart from traditional pecan pie is the addition of espresso and chocolate. The b...

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Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 pinch salt
  • 6 tablespoons unsalted butter, chilled
  • 5 tablespoons ice water
  • 1 ⅓ cups pecan halves
  • 4 eggs
  • 1 tablespoon instant espresso powder
  • ⅓ cup unsalted butter, softened
  • ¾ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 1 pinch salt
  • 1 cup light corn syrup

Information

  • Servings: 8
  • Yield: 1 pie

  • 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

    578 cal.

    • Total Fat: 32g
    • Saturated Fat: 13g
    • Cholesterol: 136mg
    • Sodium: 109mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 3g
    • Total Sugars: 32g
    • Protein: 8g
    • Vitamin C: 0mg
    • Calcium: 60mg
    • Iron: 2mg
    • Potassium: 240mg

    Categories

    Dessert recipes
    Pie recipes
    Chocolate recipes
    Pecan recipes
    Espresso recipes