Recipe: Espresso Brownie Pie
What started out as a chocolate pecan pie idea turned into a nutty, mocha-like brownie filling baked into a flaky pie crust. It's pretty awesome with ice cream!
- 1 (9-inch) premade pie crust, uncooked*
- 2 cups whole mixed nuts (your choice of pecan, cashew, hazelnut, walnuts, or macadamia)
- 2 cups dark brown sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tsp. Mexican Vanilla Extract
- 1/4 cup Mexican Cocoa
- 2 Tbsp. espresso powder
- 1/4 tsp. ¼ tsp. kosher salt
*If making a homemade pie crust (which we highly recommend), refrigerate it after rolling it out and lining the pie pan with it. This will help keep the butter cool and produce a flakier cooked crust. The pie can be made 1 day ahead and chilled. Bring to room temp before serving.
Preheat oven to 350 degrees. Spread nuts onto a baking sheet and toast on the middle rack of the oven for 8 to 10 min., stirring halfway through. Remove from oven and set aside to cool. Increase heat to 425 degrees. Meanwhile, whisk together remaining ingredients in a large bowl. Coarsely chopped cooled, toasted nuts and fold into pie filling. Line a pie pan with the pie crust. Pour filling into the crust. Baked on the middle rack for 15 min. Reduce heat to 350 degrees and bake for an additional 25 to 30 min. until filling is set. Cool for 1 to 2 hours before serving.