a flavorful chili from the West.
| Servings: | 8 |
| Yield: | 1 pie |
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
Instructions
- 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 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 136 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 13 g |
| Sodium | 109 mg |
| Sugars | 32 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
BEST DESSERT EVER!!! It’s become a permanent menu item for thanksgiving For us! I just use store bought crust dough and it works fine
I made this recipe exactly as written and it was excellent! But please watch your oven carefully!! This will be ruined if it is overdone. I removed mine from the oven at 29 minutes and it probably would have been better a minute or two earlier. If you overbake it the top of the pie will become crusty and you will not be able to slice it.
This pie was awesome! Everyone at Christmas Eve dinner loved it! I followed the recipe, except used a a little less corn syrup because I ran out, and the flavor was still great!
We loved this pie! It’s one of the best I’ve ever had! I was searching to bake a pie with ingredients that I had at home, and found this. I used an already made pie crust, which made this even easier!
We loved this pie! It’s one of the best I’ve ever had! I was searching to bake a pie with ingredients that I had at home, and found this. I used an already made pie crust, which made this even easier!
Delicious!! Next time I may cut down on the brown sugar just a bit, possibly a tiny bit more coffee and cocoa. This was really really good, thank you!!
This pie is absolutely delicious! I followed the recipe exactly and experienced no problems. The result was gooey and delectable. I suggest pairing a slice with a cup of coffee to offset the richness.
I made this into 24 pre-made tart shells and they turned out great! I baked them for 8 minutes at 400F and then 10 minutes at 350F. I would make this again and consider adding a dark chocolate drizzle on top once they’re cooled. I had a bit of the chocolate mixture leftover, so I added whole hazelnuts to it, chopped the mixture in my blender and baked it in a few muffins cups on top of oreo cookie crumbles. Yum!
This came out tasting great. I did modify it a bit. I used a teaspoon of instant coffee dissolved in a tablespoon of water and then added the eggs. I used a ready-made pie crust and pre-baked as directed. After following the directions carefully, it was still rather runny so I added another 1/4 cup at least of cocoa and also about a 1/4 cup of cornstarch and beat those in well in the mixer. I also sprinkled the top with some sea salt just because I wanted to. Then I thought I was turning down the heat from 400 degrees to 350 degrees after the first 10 minutes but accidentally changed the timer instead. About 20 minutes later I could smell the crust getting brown so I opened the oven to add a cover around the edge and realized what I had done. I could tell the pie was ready so I took it out and cooled it almost completely before slicing. It was just a little warm and stayed together very nicely and tasted very good. We ate it so fast that I was planning to add some whipped cream. Maybe next time because I’ll make this again.
This pie is amazing… The batter, for me came out a bit runnier than expected, but I think if I had beaten the batter more thoroughly like for 45 sec to a minute between each egg addtion it would have been thicker. At any rate, I baked it for the listed time and pulled it out. What I love about it is that it isn’t so sweet as chocolate pecan pies made with chocolate chips. The cocoa powder really cuts the sweet. Delicious!
This is an amazing pie recipe. I made a double batch and there was extra for a little personal pie. The previous rater must have made some errors in cooking, because the consistancy and color of the batter was like a german chocolate cake batter. It was thick and rich. After I put the batter in the pans, I tapped it a couple of times to release the bubbles and had fun popping them with a toothpick. If you have a big, deep pie pan this recipe will not come up shy. The espresso and chocolate compliment each other and make for an impressive dessert. I baked it in a convection oven. I used a lined cookie sheet to collect spills, but there weren’t any. I highly recommend this pie. Yum!
The taste combination is phenomenal, but the cooking instructions were incomplete. The recipe says the final mix should be thick and custardy; however, it was much more runny than described. It also states you should make sure the center still quivers slightly and to not overbake it. I followed the baking instructions, even baking it for a couple of minutes longer because I suspected it wasn’t done. I knew as I took it out that I should probably follow my instincts rather than the instructions, but I didn’t–and it was indeed not done and was very runny in the center.