Best 2 Pecan And Chocolate Espresso Pie Recipes

Indulge in a symphony of flavors with our enticing Pecan and Chocolate Espresso Pie. This delectable creation boasts a rich and decadent chocolate filling, perfectly complemented by the nutty crunch of pecans and the invigorating aroma of espresso. The pie's velvety smooth texture and delightful combination of flavors will tantalize your taste buds and leave you craving for more. Our article not only features the classic Pecan and Chocolate Espresso Pie recipe, but also offers variations to suit your preferences. Explore the tempting Chocolate Chip Cookie Dough Pie, combining the classic flavors of chocolate chip cookies with a creamy espresso filling. For a delightful twist, try the Salted Caramel Espresso Pie, where the sweetness of caramel and the bitterness of espresso find perfect harmony. If you're a fan of classic pecan pie, we've included a traditional recipe that showcases the nutty goodness of pecans in a sweet and gooey filling. Whichever recipe you choose, you're in for a treat that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

PECAN AND CHOCOLATE ESPRESSO PIE

Pecan And Chocolate Espresso Pie image

A delicious nutty, chocolate coffee dessert!

Provided by MARBALET

Categories Desserts Pies Pecan Pie Recipes

Yield 8

Number Of Ingredients 13

Ingredients

1 ¼ cups all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, chilled
5 tablespoons ice water
1 ⅓ cups pecan halves
4 eggs
1 tablespoon instant espresso powder
⅓ cup unsalted butter, softened
¾ cup light brown sugar
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
1 pinch salt
1 cup light corn syrup

Steps:

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.
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 : Calories 578.1 calories, Carbohydrate 71 g, Cholesterol 136.2 mg, Fat 32.3 g, Fiber 3.1 g, Protein 7.5 g, SaturatedFat 12.5 g, Sodium 108.5 mg, Sugar 32.1 g

PECAN AND CHOCOLATE ESPRESSO PIE

Pecan and Chocolate Espresso Pie image

Make and share this Pecan and Chocolate Espresso Pie recipe from Food.com.

Provided by Abby2495

Categories Pie

Time 1h45m

Yield 1 Pie

Number Of Ingredients 13

Ingredients

1 1/4 cups all-purpose flour
1 pinch salt
6 tablespoons unsalted butter, chilled
5 tablespoons ice water
1 1/3 cups pecan halves
4 eggs
1 tablespoon instant espresso powder
1/3 cup unsalted butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
1 pinch salt
1 cup light corn syrup

Steps:

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.
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 : Calories 4588.9, Fat 250.5, SaturatedFat 98.9, Cholesterol 1191.7, Sodium 895, Carbohydrate 576, Fiber 24, Sugar 258.2, Protein 59.6

Tips:

For a richer chocolate flavor, use dark chocolate chips or finely chopped semisweet chocolate.
If you don't have espresso powder, you can use instant coffee powder or strongly brewed coffee.
To make your pie crust from scratch, follow this recipe: Homemade Pie Crust.
If you're short on time, you can use a store-bought pie crust.
To prevent the chocolate filling from cracking, make sure to let it cool completely before slicing.
Serve the pie with whipped cream, ice cream, or fresh berries for a delicious dessert.

Conclusion:

This pecan and chocolate espresso pie is a decadent and delicious dessert that is perfect for any occasion. The combination of chocolate, coffee, and pecans creates a rich and complex flavor that is sure to please everyone. The pie is also relatively easy to make, so it's a great option for busy home cooks. Whether you're serving it for a special occasion or just enjoying it as a weekend treat, this pie is sure to be a hit.