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Pecan And Chocolate Espresso Pie
June 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!

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