Espresso & Cocoa Pecan Pie
Recipe by Mike Johnston, Savory Spice founder
Baking
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.
Serves
8 servings
Prep Time
10 minutes
Cooking Time
50 minutes
Ingredients
1 (9-inch) premade pie crust, uncooked* 6 Tbsp. unsalted butter, melted 1 1/2 cups packed light brown sugar 3/4 cup light corn syrup
Pure Mexican Vanilla Extract
1 tsp. Pure Mexican Vanilla Extract
3/4 tsp. orange zest
Mexican Cocoa
2 Tbsp. Mexican Cocoa
Pure Espresso Powder
2 Tbsp. Pure Espresso Powder
Mayan Sea Salt
1/4 tsp. Mayan Sea Salt
3 large eggs
2 cups pecan halves (about ½ lb.), plus a handful for decorating the top
Directions
Preheat oven to 425 degrees. In a large bowl, stir together butter, sugar, corn syrup, Pure Mexican Vainlla Extract, orange zest, Mexican Cocoa, Espresso Powder, and Mayan Sea 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.
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.
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