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Pecan And Chocolate Espresso Pie
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Indulgent pecan pie with chocolate and espresso flavors. Perfect with chocolate or mocha ice cream.
Ingredients:
  • 1.25 cups all-purpose flour
  • 6 tablespoons unsalted butter, chilled
  • 5 tablespoons ice water
  • 1.3333333730698 cups pecan halves
  • 4 eggs
  • 1 tablespoon instant espresso powder
  • 0.33333334326744 cup unsalted butter, softened
  • 0.75 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup unsweetened cocoa powder
  • 1 cup light corn syrup
Instructions:
  • Prepare the crust by mixing flour and salt in a bowl until well combined. Cut in butter with two knives or a pastry blender until mixture resembles fine crumbs. Slowly add ice water until the dough holds together. Shape into a ball, then flatten into a disk. Handle gently, wrap tightly in plastic wrap, and refrigerate for 1 to 2 hours.
  • Roll out the crust on a lightly floured surface using a lightly floured rolling pin, turning it over and lightly flouring as needed. Shape the crust into a 13-inch circle and press it into a 9-inch ungreased, heatproof glass pie plate. Create a high rim, trim excess dough, and decorate the edges as desired.
  • Preheat your oven to 400°F (205°C) and use a fork to poke the crust all over. Chill for at least 10 minutes while the oven heats. Bake for 5 minutes until the crust is set but not browned. Let it cool completely before filling.
  • Preheat the oven to 400 degrees F (205 C) and crumble pecan pieces evenly over the bottom of the cooled pie shell.
  • Prepare the filling by whisking together eggs and espresso powder in a small bowl until well combined. Let it sit for at least 10 minutes, stirring occasionally to help dissolve the espresso.
  • In a medium bowl, mix together softened butter, sugar, and vanilla until light and fluffy. Blend in cocoa and salt. Gradually mix in the egg/espresso mixture, incorporating 1/3 at a time until smooth. Gently fold in the corn syrup until the mixture resembles thick custard.
  • Carefully drizzle the mixture over the pecans in the pie shell. Make sure all the pecans are coated with filling by gently pushing any uncovered ones into the mixture. Allow to sit for 2 to 3 minutes. Use a toothpick or the tip of a knife to release any trapped air bubbles. Note that some pecans may float to the top during this resting time.
  • Preheat the oven and bake the pie at 400 degrees F (205 C) for 10 minutes. Then, reduce the heat to 350 degrees F (175 C) and continue baking for 33 to 37 minutes until the edges are cracked and risen while the center gently quivers. Avoid over-baking! If the pie is browning too quickly, lightly cover with foil. Remove from oven and allow to cool on a rack before serving.

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