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Chocolate Espresso Pecan Pie

This recipe performs like a champion, and can be adapted to several variations. See notes below...


Step-by-Step Instructions



Preheat oven to 350°F.

 



Combine evaporated milk, butter, 1 cup chocolate chips and espresso coffee powder in a small saucepan.  Cook over low heat, just until chocolate melts.  Stir in corn syrup, salt and vanilla extract.  



Whisk together eggs and flour in a large bowl.  Gradually whisk in chocolate mixture.  Pour into pie crust.

Combine pecans, coconut and 2 tablespoons chocolate chips.  Sprinkle over top of pie.


Bake for 40 to 45 minutes or until pie is set.  Cool on a wire rack.  Serve with whipped cream or a scoop of ice cream.



Prep Time: 30 Minutes

Total Time: 13-15 Minutes

Servings: 36 rolls


  • 1 can (5 ounces) evaporated milk
  • 2 tablespoons butter OR margarine
  • 1 cup mini chocolate chips
  • 2 teaspoon espresso coffee powder OR instant coffee
  • 1 cup Dark Corn Syrup
  • 1/4 teaspoon salt
  • 1 teaspoon Spice Islands® Pure Vanilla Extract
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • 1 unbaked, deep-dish pie crust

Topping

  • 1 cup chopped pecans
  • 1/4 cup flaked coconut
  • 2 tablespoons mini chocolate chips





Recipe provided by Karo Syrup, a member of
the Home Baking Association