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Espresso & Cocoa Pecan Pie Recipe

Name: Espresso & Cocoa Pecan Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 0.00 No unit
Cuisine: American
Ingredients: 1 (9-inch) premade pie crust, uncooked*; 6 Tbsp. unsalted butter, melted; 1 1/4 cups packed light brown sugar; 3/4 cup light corn syrup; 3/4 cup Pure Mexican Vanilla Extract; 3/4 cup Dehydrated Minced Orange Peel (or 3/4 tsp. fresh orange zest); 3/4 cup Mexican Cocoa; 3/4 cup Pure Espresso Powder; 3/4 cup Kosher Salt; 3 large eggs; 2 cups pecan halves (about 1/2 lb.), plus a handful for decorating the top

YIELD
1 pie

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION

Vegetarian

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.

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.

YIELD
1 pie

INGREDIENTS

1 (9-inch) premade pie crust, uncooked*
6 Tbsp. unsalted butter, melted
1 1/4 cups packed light brown sugar
3/4 cup light corn syrup
1 tsp. Pure Mexican Vanilla Extract
1/4 tsp. Dehydrated Minced Orange Peel (or 3/4 tsp. fresh orange zest)
2 Tbsp. Mexican Cocoa
2 Tbsp. Pure Espresso Powder
1/4 tsp. Kosher Salt
3 large eggs
2 cups pecan halves (about 1/2 lb.), plus a handful for decorating the top

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NOTES

Other Recipe Suggestions

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Espresso Brownie Pie

Sweet & Spicy Pecans

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.

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

THANKS TO
Mike Johnston, Savory Spice founder

NUTRITION

Vegetarian