Recipes
Aug 14, 2013

Recipe: Chocolate espresso pecan pie

By: Rosie Daykin
Recipe: Chocolate espresso pecan pie

Recipe: Chocolate espresso pecan pie Author: Style At Home

Recipes
Aug 14, 2013

Recipe: Chocolate espresso pecan pie

By: Rosie Daykin

Is there anything better than coffee and chocolate? How about a delicious pecan pie that combines both!

 

recipe-espresso-pecan-pie.jpg



Ingredients

For crust

  • 5 cups all-purpose flour
  • 1 tsp salt
  • 2 cups unsalted butter, chilled and cut into cubes
  • 1 large egg
  • 1 tbsp white vinegar
  • Water


For filling

  • 1/3 cup dark chocolate chips
  • 2 tbsp unsalted butter
  • 1 tbsp instant espresso powder
  • 1 tbsp hot water
  • 2 large eggs
  • 1/2 cup dark brown sugar
  • 1/2 cup clear corn syrup
  • 1/2 tsp salt
  • 1 tbsp bourbon
  • 1-1/4 cups whole pecans


Directions

1 Preheat the oven to 350F.

2 Place the flour and salt in a large bowl.

3 Scatter the butter over the flour mixture. Use a pastry cutter to cut the butter into the flour until the mixture forms pea-sized crumbs. You should still be able to recognize some of the butter.

4 Crack the egg into a measuring cup and add the vinegar. Top with enough cold water to reach a 1-cup measure.

5 Whisk until combined, then pour over the flour mixture. Mix with a fork until the dough just starts to pull together. Gently use your hands to finish mixing the dough until it comes together enough to shape. You should still
see some butter bits throughout.

6 Shape the dough into four evenly sized discs about 1/2" thick each and cover them separately in plastic wrap. Refrigerate one of the discs for at least 2 hours or overnight and freeze the remaining three for future use.

7 In a small saucepan over medium heat, combine the chocolate chips and butter and melt until smooth.

8 In a small bowl, dissolve the espresso powder in the hot water. In a large bowl, whisk together the eggs, brown sugar, corn syrup, melted chocolate and salt. Add the espresso and bourbon and whisk to incorporate.

9 Roll out the chilled pastry disc and place into a 9" pie plate; fill with the pecans. Pour the chocolate espresso filling overtop. Shake the pie a little
to level the filling.

10 Bake for 45 to 50 minutes, or until the filling has puffed up and is starting to crack.

11 Remove from the oven and allow to cool on a wire rack for at least 3 hours or overnight, so the filling has set and will cut cleanly.

Makes 1 pie.

 

 

 



recipe-butters-cookbook.jpg BUY THIS BOOK
Excerpted from Butter Baked Goods by Rosie Daykin. Recipes Copyright © 2013 Rosie Daykin, Photography copyright © 2013 Janis Nicolay. Excerpted by permission of Appetite by Random House, a division of Random House Canada, Inc. All rights reserved.

 

 

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Recipe: Chocolate espresso pecan pie