We love a sticky, gooey pecan pie, and now it's even better with coffee, chocolate and a hint of cinnamon thanks to Philadelphia's Magpie Artisan Pies. The chocolate chunks give it a cookie-like feel, while the deep caffeinated mocha taste adds balance to this traditionally cloying pie.
If you don't have instant espresso powder, ground coffee works great. And we mentioned this pie was gooey, right? Let it sit at room temperature for a few hours or freeze for 1 hour before cutting with a serrated knife if you want a perfectly clean slice. However, if you can't stare idly at a finished pie (like us), dig in while it's still slightly warm and enjoy with a scoop of vanilla ice cream or whipped cream.
To learn more, read "Yes, We Pecan."
Chocolate-Coffee Pecan PieRecipe adapted from "Magpie: Sweets and Savories from Philadelphia's Favorite Pie Boutique," by Holly Ricciardi (Running Press)
Yield: One 9-inch pie
Prep Time: 10 minutes, plus cooling time
Cook Time: 50 minutes to 1 hour and 5 minutes
Total Time: 1 hour and 15 minutes, plus cooling time
½ recipe flaky piecrust, chilled and rolled into a 13-inch-diameter circle
1 egg, beaten with a pinch of salt
¾ cup packed light brown sugar
¾ cup light corn syrup
3 tablespoons unsalted butter, melted and cooled
3 large eggs
2½ teaspoons instant espresso powder
1 teaspoon vanilla extract
1¼ teaspoons ground cinnamon
¾ teaspoon kosher salt
1½ cups pecan halves
3 ounces bittersweet chocolate, coarsely chopped (½ cup)
Vanilla ice cream or whipped cream, for serving
1. Parbake the crust: Preheat the oven to 425°. Tear a 12-inch piece of aluminum foil and cut the center into a circle. Bend the foil and round the edges, creating a 2-inch-wide ring, and set aside. Tear a piece of foil large enough to cover the surface and sides of the crust, and set aside with 2½ to 3 cups of pie weights or dried beans.
2. Transfer the chilled, rolled-out pie dough to a pie plate and crimp the edges. Prick the crust with a fork to prevent puffing during baking, and brush the edges with the beaten egg. Line the piecrust with prepared foil piece and pie weights, making sure they cover the inside edges. Bake the crust until the edges turn golden brown, 15 minutes. Remove the foil and pie weights. Cover the edges with the foil ring, return to the oven and bake until the crust dries out and the bottom and sides are golden brown, 10 minutes. Let cool completely.
3. While the pie crust is cooling, make the filling: Lower the oven to 400°. In a large bowl, beat the brown sugar and corn syrup with an electric mixer on medium-high speed until smooth and creamy, 2 minutes. Reduce the speed to low and add the butter, mixing to combine. Increase the speed to medium-high and add the eggs 1 at a time, beating until thick and smooth, 2 minutes more. Add the espresso powder, vanilla, cinnamon and salt and beat until combined.
4. Spread the chocolate across the bottom of the cooled crust, then top with the pecans. Pour the sugar mixture over the top, spreading it to completely coat the pecans. Bake the pie, checking the crust after 8 to 10 minutes, and covering it with aluminum foil when golden brown. Continue to bake until the top of the filling starts to get crispy and brown, 5 minutes more. Lower the oven temperature to 350° and bake until the filling is puffed and the center barely jiggles when tapped, another 20 to 25 minutes.
5. Transfer the pie to a wire rack and let cool completely, 1½ to 2 hours. Slice and serve with vanilla ice cream or whipped cream.
Bacon and Jalapeño Stuffing →
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