Categories: Dessert, Pie

Ingredients

• 1 (9 inch) partially baked flaky pie crusts
• Filling
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 3 tablespoons unsalted butter, melted
• 1 tablespoon heavy cream
• 1 cup sugar
• 1 cup light corn syrup
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups coarsely chopped pecans

Directions

1. In a large mixing bowl, combine the cocoa, coffee, butter, and cream; whisk to blend.

2. Add in the sugar, corn syrup, eggs, vanilla, and salt.

3. Whisk to combine and until smooth.

4. Stir in pecans; pour mixture into cooled pie shell.

5. Gently rake a fork through the filling to distribute the nuts evenly.

6. Place pie on the center oven rack; bake at 350° for 30 minutes.

7. Rotate pie 180°; continue to bake until the filling has puffed around the edge and the middle is set—to check, give the pie a quick little nudge; the filling should not move in waves below the crusty surface.

8. Transfer pie to a wire rack and let cool thoroughly.

9. Can be served at room temperature but the texture is better if the pie is loosely covered with foil and refrigerated 1 hour before serving.

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