This is my own invention--combining chocolate with a pecan pie seemed like such a good idea. I decided to try it, and the result was delicious. In place of instant coffee, try using espresso.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.

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  • In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.

  • Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.

  • Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.

  • Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

639 calories; 38.6 g total fat; 110 mg cholesterol; 304 mg sodium. 75.2 g carbohydrates; 6.3 g protein; Full Nutrition

Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2009
This was not only a super easy recipe but the results were great! I made it exactly as stated and I found the coffee was a nice compliment to the chocolate. You don't really taste that there's coffee in the pie but rather a nice hint of mocha. If I didn't know it was in the pie I never would have known. One thing to point out is that I had enough filling for 2 full 9" pie shells (not deep dish purchased in the freezer section at my local grocery store)rather than just one. That was great since I was making the pie for a gift.....then we had another one to try ourselves! It was delicious rich and a perfect pie you will be proud to serve! This has now become my husbands favorite pecan pie! Read More
(17)

Most helpful critical review

Rating: 3 stars
03/11/2010
The only reason I am giving 3 stars is because this pie was tasty but that was about it. I had to bake my pie for 60 minutes and the center was still soft. My pie came out runny. Did not dare bake it any longer because my pie crust was very dark and I used a pie crust ring the entire baking time. Was not what I was looking for. Sorry Read More
(6)
36 Ratings
  • 5 star values: 33
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/15/2009
This was not only a super easy recipe but the results were great! I made it exactly as stated and I found the coffee was a nice compliment to the chocolate. You don't really taste that there's coffee in the pie but rather a nice hint of mocha. If I didn't know it was in the pie I never would have known. One thing to point out is that I had enough filling for 2 full 9" pie shells (not deep dish purchased in the freezer section at my local grocery store)rather than just one. That was great since I was making the pie for a gift.....then we had another one to try ourselves! It was delicious rich and a perfect pie you will be proud to serve! This has now become my husbands favorite pecan pie! Read More
(17)
Rating: 5 stars
04/15/2009
This was not only a super easy recipe but the results were great! I made it exactly as stated and I found the coffee was a nice compliment to the chocolate. You don't really taste that there's coffee in the pie but rather a nice hint of mocha. If I didn't know it was in the pie I never would have known. One thing to point out is that I had enough filling for 2 full 9" pie shells (not deep dish purchased in the freezer section at my local grocery store)rather than just one. That was great since I was making the pie for a gift.....then we had another one to try ourselves! It was delicious rich and a perfect pie you will be proud to serve! This has now become my husbands favorite pecan pie! Read More
(17)
Rating: 5 stars
12/22/2007
This pie is absolutely delicious! My husband made this pie twice this week - the first one only lasted 24 hours! And no my husband is not a chef - this pie is just that simple! We didn't put in the instant coffee - but followed the rest to the "t." We used frozen pie crusts and they worked great - but i would recommend you put some foil under the pan as it did spill out some as it was cooking (since frozen pie crusts are usually in more shallow pans). This is a fantastic recipe. We are going to be making 2 more pies this week for Christmas dinner! I can't wait! Yum! Read More
(9)
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Rating: 5 stars
12/30/2002
Very easy to make. Rich but good. I did leave out the coffee but there were no adverse effects. Thanks for sharing! Read More
(8)
Rating: 3 stars
03/11/2010
The only reason I am giving 3 stars is because this pie was tasty but that was about it. I had to bake my pie for 60 minutes and the center was still soft. My pie came out runny. Did not dare bake it any longer because my pie crust was very dark and I used a pie crust ring the entire baking time. Was not what I was looking for. Sorry Read More
(6)
Rating: 5 stars
11/30/2009
I used 1/2 a cup of chocolate chips and 1/2 a cup of butterscotch chips and my family couldn't get enough of this pie. Read More
(5)
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Rating: 5 stars
12/22/2013
great recipe did not use the coffee either. I would not recommend cooking longer than suggested time. once top is just firm it is done since pecan pies continue to cook after they come out of the oven. Read More
(5)
Rating: 5 stars
11/29/2004
A family favorite for years now... Serve with whipped cream or ice cream to cut the sweetness! Read More
(5)
Rating: 5 stars
11/30/2013
This pie was absolutely amazing! I made this for Thanksgiving and everyone that tried it said it was the best pecan pie they have ever had. I mixed 3/4 cup Giradelli mini chocolate chips with the pecan filling before putting in the pie shell. I also used 1 tsp instant expresso instead of coffee powder (with no water). I had to bake it an extra 10 minutes for it to set but it turned out perfect. This is a keeper! Read More
(4)
Rating: 5 stars
11/18/2009
This was an amazing pie. I used a 9.5 in pie pan and the amount was perfect. I didn't get any spill-over. I had to increase the baking time by about 5 minutes. I also covered it for the first 30 minutes of baking to keep the crust from getting too brown. My family LOVED it and it's now my go to pie for family get togethers. Read More
(4)