Mocha Pecan Pie
Mocha Pecan Pie has a rich, deep chocolate and coffee flavor. It makes an amazing holiday pie.
Servings: 8
Equipment
Ingredients
- pie dough for 9-inch pie
- 3 ounces unsweetened chocolate chopped
- 4 tablespoons butter
- 3 large eggs
- 2 tablespoons kahlua
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons espresso powder
- 1 cup chopped pecans
- 1 cup pecan halves
Instructions
- Fit pie dough into 9-inch pie pan. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Combine chopped chocolate and butter in small heavy-bottomed saucepan. Heat over low heat and stir frequently until melted. Set aside.
- In a large bowl whisk together eggs, kahlua, granulated sugar, brown sugar, corn syrup, and salt.
- Dissolve the espresso powder in 2 teaspoons of hot water. Add to filling.
- Add the chocolate mixture and whisk until combined.
- Stir in chopped pecans.
- Remove pie crust from refrigerator. Crimp the edges and pour the filling in. Arrange the pecan halves on top of the pie.
- Bake for 45 to 50 minutes or until just barely set in center. Let cool completely before slicing.
Notes
Can be stored at room temperature or in the refrigerator.
I like to serve it with a scoop of vanilla ice cream.
Nutrition
Calories: 642kcal | Carbohydrates: 78g | Protein: 8g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 265mg | Potassium: 271mg | Fiber: 5g | Sugar: 62g | Vitamin A: 291IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 4mg