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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
For the crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
1 tsp. granulated sugar
1/4 tsp. plus 1/8 tsp. kosher salt
2 oz. (4 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces
2 oz. (4 Tbs.) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)
For the filling:
3 oz. unsweetened chocolate, coarsely chopped
2 oz. (4 Tbs.) unsalted butter
4 large eggs
1 cup light corn syrup
1 cup granulated sugar
1/4 tsp. kosher salt
2 Tbs. instant espresso powder (or instant coffee) (I used 2 tablespoons of fresh espresso I just made. I let it cool)
2 Tbs. coffee liqueur (Kahlua or Caffe Lolita) (I didn’t have any coffee liqueur and omitted this part)
2 cups lightly toasted, coarsely chopped pecans
About 1/2 cup perfect pecan halves
Make the filling: melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter. Whisk to blend.
Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.)
Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving.
NOTE: This pie tastes best if cooled and then refrigerated for several hours or overnight.
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CHOCOLATE ESPRESSO PECAN PIE
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Category: Pie - Nut
Prep Time: Cook Time: Total Time:
For the crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
1 tsp. granulated sugar
1/4 tsp. plus 1/8 tsp. kosher salt
2 oz. (4 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces
2 oz. (4 Tbs.) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)
For the filling:
3 oz. unsweetened chocolate, coarsely chopped
2 oz. (4 Tbs.) unsalted butter
4 large eggs
1 cup light corn syrup
1 cup granulated sugar
1/4 tsp. kosher salt
2 Tbs. instant espresso powder (or instant coffee) (I used 2 tablespoons of fresh espresso I just made. I let it cool)
2 Tbs. coffee liqueur (Kahlua or Caffe Lolita) (I didn’t have any coffee liqueur and omitted this part)
2 cups lightly toasted, coarsely chopped pecans
About 1/2 cup perfect pecan halves
Make the filling: melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter. Whisk to blend.
Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.)
Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving.
NOTE: This pie tastes best if cooled and then refrigerated for several hours or overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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