Yesterday I gave you a glimpse of my childhood. If you want to see me when I was little, take a look and you will also get my no-fail pie crust recipe. Today I just made Chocolate Espresso Pecan Pie. I baked mine for tomorrow and I just pulled it out of the oven.
I remember when I got my Fine Cooking September issue in 2007. I was busy with my new baby, and I was hosting everyone at my house. I didn’t have time to make my crust that year. I did use a Pillsbury ready-made crust. The pie was amazing with even the ready-made crust.
This year we are not hosting dinner at our house. I had a 1/2 day to bake all by myself today. And I was busy! I can’t wait to taste this pie again tomorrow. The smell of the chocolate and the pecans is all through my house and it is difficult to resist slicing it now! Patience Lora…patience.
I hope you are having fun with your Thanksgiving preparations. What are you making this year? Or are you lucky and just bringing the wine?
I did use my crust recipe
that I posted last night. You could use Fine Cooking’s crust if you prefer. I never tried the Fine Cooking crust recipe. It is similar to mine as they used shortening and butter.
Here is how I measure before I trim. I saved the excess from the trim for an area of the crust that looked thin. Leave about a 2 inch border beyond the pie plate.
Here is how I rolled out the dough before putting it into the pie plate. Once you have the pie dough in the plate, don’t mess with it. Just work around the edge to do the crimping.
Here is how I crimped it. I also scored the pie with a fork.
After I toasted the pecans, I added them into the crust. I then added the best looking whole pecans as a border. After that, I poured in the chocolate espresso mixture. It is really nice to see the pecans on the border rise as the mixture is poured in and the chopped pecans stayed pretty much flat on the bottom.
Chocolate Espresso Pecan Pie
adapted from Fine Cooking
For the crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
1 tsp. granulated sugar
1/4 tsp. plus 1/8 tsp. kosher salt
2 oz. (4 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces
2 oz. (4 Tbs.) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)
For the filling:
3 oz. unsweetened chocolate, coarsely chopped
2 oz. (4 Tbs.) unsalted butter
4 large eggs
1 cup light corn syrup
1 cup granulated sugar
1/4 tsp. kosher salt
2 Tbs. instant espresso powder (or instant coffee) (I used 2 tablespoons of fresh espresso I just made. I let it cool)
2 Tbs. coffee liqueur (Kahlúa or Caffé Lolita) (I didn’t have any coffee liqueur and omitted this part)
2 cups lightly toasted, coarsely chopped pecans
About 1/2 cup perfect pecan halves
Make the filling:
Preheat the oven to 350 F. Melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter.
Whisk to blend.
Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.)
Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving.
Make Ahead Tips
***This pie tastes best if cooled and then refrigerated for several hours or overnight.
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