A delicious nutty, chocolate coffee dessert!

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Ingredients

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

Instructions Checklist
  • 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.

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  • 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

578.1 calories; 7.5 g protein; 71 g carbohydrates; 136.2 mg cholesterol; 108.5 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/24/2010
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! Read More
(19)

Most helpful critical review

Rating: 3 stars
11/27/2006
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. Read More
(35)
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/27/2006
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. Read More
(35)
Rating: 5 stars
05/24/2010
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! Read More
(19)
Rating: 5 stars
11/29/2010
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! Read More
(12)
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Rating: 5 stars
05/16/2012
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. Read More
(6)
Rating: 5 stars
12/26/2012
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!! Read More
(3)
Rating: 4 stars
06/02/2012
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! Read More
(2)
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Rating: 5 stars
11/22/2012
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. Read More
Rating: 5 stars
04/11/2015
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! Read More
Rating: 5 stars
12/27/2016
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! Read More