Skip to content
TODAY ONLY, Get 25% off 4 of Our Fan Favorite Spice Sets!
TODAY ONLY, Get 25% off 4 of Our Fan Favorite Spice Sets!

Test Kitchen Approved

Espresso & Cocoa Pecan Pie

Recipe By Mike Johnston, Savory Spice founder

Prep Time

10 Minutes

Cooking Time

50 Minutes

Recipe By Mike Johnston, Savory Spice founder

Give your traditional pecan pie a mocha twist with dashes of Espresso Powder and our cinnamon and vanilla spiked Mexican Cocoa Powder. For the full "pie a la mode" experience, try serving it with Mexican chocolate ice cream, coffee ice cream, or straight up vanilla ice cream.

Recipe Notes

*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.

Ingredients

1 (9-inch) premade pie crust, uncooked*

6 Tbsp. unsalted butter, melted

1.25 cups packed light brown sugar

¾ cups light corn syrup


¼ tsp. Dehydrated Minced Orange Peel (or ¾ tsp. fresh orange zest)



¼ tsp. Kosher Salt

3 large eggs

2 cups pecan halves (about ½ lb.), plus a handful for decorating the top

Savory Spice ingredients in this recipe

  • Pure Mexican Vanilla Extract

    “Isn’t vanilla extract from Mexico supposed to be the best?” We are asked this question all the time in the shop. Like anything, it is a matter of ...

    View full details
  • Pure Espresso Powder

    Our Pure Espresso Powder is a blend of premium spray-dried coffee powders featuring Brazilian Robusta coffee beans. The flavor is bold with bitter ...

    View full details
  • Mexican Cocoa

    Inspired by Mexican Hot Chocolate, a popular warm beverage that combines the flavors of chocolate and cinnamon, this Mexican Cocoa powder combine...

    View full details

Directions

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. #HolidayPies