Give your traditional pecan pie a mocha twist with dashes of cocoa powder and espresso powder.



*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 425 degrees. In a large bowl, stir together butter, sugar, corn syrup, extract, orange peel, cocoa, espresso powder, and salt. In a separate bowl, lightly beat eggs then whisk into filling mixture until fully incorporated. Line a pie pan with the pie crust. Spread pecans evenly onto pie crust then top with filling. If desired, decorate the top with a handful more pecan halves. Bake on the middle rack for 15 min. Reduce heat to 350 degrees and bake for an additional 30 to 35 min. until filling is set. Cool for 1 to 2 hours before serving.


1 pie

Thanks To

Mike Johnston, Savory Spice founder

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Savory Spice Shop Ingredients
Vanilla Extract Mexican -2floz $9.95
Orange Peel, Minced, Dehydrated 1 oz bag $2.75
Mexican Cocoa (Salt-Free) 1 oz bag $2.85
Espresso Powder 4 floz bottle $6.30
Salt Kosher $6.65
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