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Test Kitchen Approved

Espresso & Cocoa Pecan Pie

Espresso & Cocoa Pecan Pie

Espresso & Cocoa Pecan Pie

Recipe By Mike Johnston, Savory Spice founder

Yields

8 servings

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 1/2 cups packed light brown sugar

3/4 cup light corn syrup


3/4 tsp. orange zest




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

    Our extracts are getting an upgrade! The labels look different, but the extracts are the same. Find them at a store near you coming this spring. Pu...

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  • Mexican Cocoa

    Mexican Cocoa powder is inspired by Mexican hot chocolate, which combines Mexican chocolate spices and cinnamon. Our Mexican chocolate powder ta...

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  • Pure Espresso Powder

    Make our Pure Espresso Powder your new secret ingredient in both sweet & savory recipes. Espresso powder is perfect paired with chocolate or co...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. Straight from the sea to your tab...

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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.