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.
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:
Whisk to blend.
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.