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Chocolate Espresso Pecan Pie

This perfectly decadent holiday dessert will add a delightful smile to those who take a bite!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Chocolate, Espresso, Pecan Pie
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8

Ingredients

  • 1 9" frozen deep dish pie crust or make your own
  • 1 egg white, beaten frothy to coat crust before baking
  • 1/2 c semi-sweet chocolate chips

Pie Filling

  • 1/2 c dark brown sugar
  • 1/4 c softened butter (1/2 of a stick)
  • 1 T flour
  • 3/4 c dark corn syrup
  • 1/4 c HOT water
  • 1 T Espresso powder
  • 1 1/2 t vanilla
  • 3 large eggs
  • 1 c chopped pecans

Whipped Cream Topping:

  • 1 c heavy whipping cream
  • 1 t vanilla
  • 1 T confectioner's sugar

Instructions

  • Prepare/ purchase crust. Brush frothy egg white over the inside of the crust. Refrigerate or place in the freezer while preparing filling.

Pie Filling

  • Preheat oven to 375°F. Place baking sheet you will use to hold the pie on upper middle rack while preheating.
  • Cream together the brown sugar and butter until smooth then blend in the flour.
  • Mix in the corn syrup gradually.
  • Next, blend the espresso powder and hot water together. Blend it into the mixture along with the vanilla.
  • Mix in the eggs followed by the pecans.
  • Remove refrigerated pie crust and spread chocolate chips onto the bottom.
  • Pour filling slowly into pie crust. Remove baking sheet from oven and place the pie on it.
  • Bake pie for 45-50 minutes until the filling is puffed around the perimeter of the crust and set in the middle.
  • Remove pan from oven and transfer pie to cooling rack to cool completely.
  • When serving, top with whipped cream, if desired.

Whipped Cream Topping:

  • Beat heavy cream until peaks begin to form. Add in vanilla and confectioner's sugar briefly until topping is at desired consistency Do not overbeat!