November 25, 2020 American Recipes

Chocolate Espresso Pecan Pie

Chocolate Espresso Pecan Pie is a family favorite every holiday! Buttery pecans filled with rich chocolate and the most perfectly tender crust…this pie is always everyone’s favorite!

Thanksgiving is one of our favorite holidays probably just because of all of the amazing pies!

Originally posted November 24, 2010 and updated November 25, 2010. This is a pie I have been making for 10 years. I took some photos last year to update this post and never got around to adding them to this recipe. We absolutely LOVE this pie and I wanted to share it again with all of you.

It does take a little work to put together, but is worth every step!

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. So I usually make this Pumpkin Pie and Maple Whipped Cream and this Salted Caramel Apple Pie for Thanksgiving.

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.

How to make homemade chocolate espresso pecan pie?

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.

Once you have it rolled out, carefully transfer to the pie plate.

Carefully press the dough into the plate.

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.

This photo below is my original photos (from 2010!)and I also wanted to keep it in the post for reference.

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.

Tips for making the best Chocolate Espresso Pecan Pie

I did use my own butter and shortening pie crust recipe. Feel free whatever favorite frozen or refrigerated 9-inch deep dish pie crust you love!
You could also melt the chocolate and butter in a microwave (I don’t own one!).
You can omit the espresso. Or you could use caffeine free if you still want some espresso flavor.
Replace some of the light corn syrup with dark corn syrup (like 1/2 cup)if you have it. It will add a nice caramel flavor. Use all light corn syrup if that’s all you have.
The pecans have to go into the pie first, then the chocolate filling gets carefully poured over.
Try your best to make the decorative border, but if it seems too fussy to do, just add all the pecans in the middle. No one will notice how the pecans are decorated when they take that first bite!
Tent the pie if you notice it browning too quickly.

Remember, use whatever pie crust you like! If it's convenient and easier to use a ready made one, that's fine! As long as you make this pie! The filling is incredible, but I do encourage to try to make the homemade pie crust if you have the time and desire...it's so good and everyone loves it!

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