Thankfall – [Chocolate Espresso Pecan Pie]

A couple weeks ago during Thanksgiving, I decided to bake a homemade pecan pie to celebrate the Fall season.  Instead of making a traditional pecan pie, I found a recipe from the Butter baking book that had a spin to the recipe by including some coffee and chocolate.  I was pleasantly surprised how easy it was to put together and bake the pie!  It definitely had a great smokey coffee and chocolate taste to it that complimented the roasted pecan nuts.  Mmm just perfect for a crisp fall day! :)



Recipe (1 9″ pie)

1 pie crust
1/2 cup dark chocolate chips
2 tablespoon butter
1 tablespoon instant espresso powder
1 tablespon hot water
2 large eggs
1/2 cup dark brown sugar
1/2 cup clear corn syrup
1/2 teaspoon salt
1 1/4 cups whole pecans

PREHEAT: oven to 350

COMBINE: chocolate and butter and melt until smooth (either by in a small sauce pan over medium heat or by microwaving).  In a small bowl, dissolve the espresso powder in the hot water.  Whisk together in a large bowl, the eggs, sugar corn syrup, melted chocolate and salt.  Add in the espresso mixture and whisk to incorporate.

FILL: the pie shell with 3/4 of the mixture.  Then mix in the pecans into the remaining chocolate-espresso filling and fill over the top of the pie.  Level the filling by hitting the pie a little.

BAKE: for 45 – 50 minutes, until the filing has puffed up and is starting to crack.   Cool on a wire rack for at least 3 hours or overnight, so that the filling can set and will cut cleanly.


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