PECAN AND CHOCOLATE ESPRESSO PIE
A delicious nutty, chocolate coffee dessert!
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 13
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
VELVETY CHOCOLATE BUTTER PECAN PIE
Serious dessert lovers go nuts over this one that combines the best of two classics: pecan pie and chocolate pie. Bittersweet chocolate tames the sweetness and adds a richness that is simply irresistible. -Helen Fields, Springtown, Texas
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in the butter and shortening until crumbly. Combine water, vinegar and vanilla. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic; refrigerate for 8 hours or overnight., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Beat egg wash ingredients; brush over pastry., For filling, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the brown sugar, corn syrup, eggs, molasses, vanilla and salt. Stir in chopped pecans and butter mixture. Pour into pastry. Arrange pecan halves over filling., Bake at 350° for 55-65 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 784 calories, Fat 49g fat (18g saturated fat), Cholesterol 138mg cholesterol, Sodium 493mg sodium, Carbohydrate 88g carbohydrate (52g sugars, Fiber 4g fiber), Protein 8g protein.
PECAN AND CHOCOLATE ESPRESSO PIE
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
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
More about "pecan and chocolate espresso pie recipes"
CHOCOLATE ESPRESSO PECAN PIE - RECIPE - FINECOOKING
From finecooking.com
4.5/5 (17)Category DessertCuisine AmericanCalories 650 per serving
CHOCOLATE ESPRESSO PECAN PIE ON BAKESPACE.COM
From bakespace.com
RECIPE: CHOCOLATE ESPRESSO PECAN PIE - STYLE AT HOME
From styleathome.com
CHOCOLATE ESPRESSO PECAN PIE - THE GOLD LINING GIRL
From thegoldlininggirl.com
CHOCOLATE PECAN ESPRESSO CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CHOCOLATE ESPRESSO PECAN PIE - SAVORING ITALY
From staging.savoringitaly.com
DOUBLE ESPRESSO CHOCOLATE PIE | RICARDO
From ricardocuisine.com
CHOCOLATE ESPRESSO PECAN PIE - BAKEGOOD
From bakegood.ca
PECAN AND CHOCOLATE ESPRESSO PIE | RECIPE | CHOCOLATE ESPRESSO ...
From pinterest.com
BEST CHOCOLATE PECAN PIE RECIPE EVER | DEPORECIPE.CO
From deporecipe.co
CHOCOLATE ESPRESSO PECAN PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PECAN AND CHOCOLATE PIE | RICARDO
From ricardocuisine.com
PECAN AND CHOCOLATE ESPRESSO PIE - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
PECAN AND CHOCOLATE ESPRESSO PIE GOOD RECIPES - RECIPES
From asagarnia.blogspot.com
CHOCOLATE ESPRESSO PECAN PIE - BABY BIRD'S FARM AND COCINA
From babybirdsfarm.com
TASTY RECIPES PECAN AND CHOCOLATE ESPRESSO PIE
From allbestrecipess.blogspot.com
OUR BEST CHOCOLATE PECAN PIES FOR YOUR HOLIDAY TABLE
From allrecipes.com
PECAN CHOCOLATE ESPRESSO CAKE RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
PECAN AND CHOCOLATE ESPRESSO PIE RECIPE - TEXTCOOK
From textcook.com
30 BEST PECAN PIE RECIPES - PARADE: ENTERTAINMENT, RECIPES, HEALTH ...
From parade.com
CHOCOLATE ESPRESSO PECAN PIE - KARO
From karosyrup.com
CHOCOLATE ESPRESSO PECAN PIE RECIPE - NEWSBREAK
From newsbreak.com
CHOCOLATE PECAN PIE (FREEZER-FRIENDLY!) - SPEND WITH PENNIES
From spendwithpennies.com
DECADENT CHOCOLATE ESPRESSO PIE - COUNTRY LIVING
From countryliving.com
CHOCOLATE ESPRESSO PECAN PIE RECIPE | USE REAL BUTTER
From userealbutter.com
CHOCOLATE ESPRESSO PECAN PIE - SAVORING ITALY
From savoringitaly.com
RECIPE: CHOCOLATE-COFFEE PECAN PIE - TASTINGTABLE.COM
From tastingtable.com
PECAN AND CHOCOLATE ESPRESSO PIE YOU HAVE TO TRY - RECIPES …
From momentopanda.blogspot.com
CHOCOLATE CHUNK PECAN PIE | KING ARTHUR BAKING
From kingarthurbaking.com
ESPRESSO DARK CHOCOLATE PECAN PIE GALETTE - A SASSY SPOON
From asassyspoon.com
CHOCOLATE ESPRESSO PECAN PIE | RECIPE IN 2022 - PINTEREST.COM
From pinterest.com
CHOCOLATE ESPRESSO PECAN PIE - SOUTHERN RECIPES
From fooddiez.com
CHOCOLATE PECAN PIE - CAFE DELITES
From cafedelites.com
CHOCOLATE PECAN PIE - GHIRARDELLI.COM
From ghirardelli.com
CHOCOLATE PECAN PIE (PLUS VIDEO) - IMMACULATE BITES
From africanbites.com
CHOCOLATE ESPRESSO PECAN PIE | FLIPBOARD
From flipboard.com
RECIPE: CHOCOLATE ESPRESSO PECAN PIE | STYLE AT HOME
From pinterest.ca
ESPRESSO-PECAN PIE WITH CHOCOLATE COOKIE CRUST
From ranchomeladuco.com
THE BEST CHOCOLATE PECAN PIE - BELLE OF THE KITCHEN
From belleofthekitchen.com
CHOCOLATE PECAN PIE - JO COOKS
From jocooks.com
NO-BAKE ESPRESSO CHOCOLATE PUDDING PIE - BAKER BY NATURE
From bakerbynature.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love