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!
Chocolate Espresso Pecan Pie
Ingredients
- 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)
- 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. espresso cooled down, omit if you want it coffee free
- 2 cups lightly toasted coarsely chopped pecans
- 1/2 cup perfect pecan halves
Instructions
- CRUST
- Combine flour, salt, and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
- Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day, make sure you refrigerate for at least an hour. It can stay for up to 2 days in the refrigerator. Reserve the second disk for another pie.
- When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.
- On a lightly floured surface, form pastry into a ball; shape into a flattened round. (For two-crust pie, divide pastry into halves and shape into two rounds.) Roll pastry 2 inches larger than an inverted pie plate with a floured rolling pin. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.
- When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold and be sure to not stretch the dough to fit. Fold pastry into quarter folds and ease into plate, pressing firmly against bottom and side.
- Place pie dough in the refrigerator to firm up for about 45 minutes in the refrigerator or 20 minutes in the freezer.
- Position a rack in the center of the oven and heat the oven to 350°F. Place parchment paper over the pie shell. Fill up the parchment paper with dried beans or pie weights. Bake for about 25 minutes until lightly golden color. REmove from the oven and place on a rack. Carefully remove parchment paper and beans (or pie weights). Let the shell cool down.
- FILLING
- Place a metal bowl over a small pot of simmering water. Add in the chocolate and butter. Stir with a spatula until smooth and melted.
- In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Stir in the espresso, melted chocolate and butter and whisk together to blend. .
- Evenly spread the toasted pecan pieces in the pie shell. Arrange the pecan halves all around perimeter of pie shell with the points facing and and back touching crust to make a decorative border.
- Place the pie plate on a baking sheet (I like to bake on baking sheet so it won't spill when I transfer it to oven). Carefully pour the filling over the pecans until almost full (about 3/4 full). Transfer pie on the baking sheet into the oven and carefully pour the rest of filling over the pecans. Pecans rise up while baking. Cover the edges of your crust with foil before baking to prevent them from browning too quickly. Tent pie loosely with foil paper if you notice it browning too quickly.
- Bake until filling puffs up and slightly cracks. Filling should spring back to touch and still jiggle just a bit, about 45-55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving. Serve with lightly sweetened whipped cream.
Notes
***This pie tastes best if cooled and then refrigerated for several hours or overnight.
Annie says
I've been seeing a lot of recipes for chocolate pecan pies lately but this is the first that calls for espresso. I like the idea of the pecan/chocolate/espresso combination!
Cucina di Barbara says
OmG! that's absolutely divine!
So yummy
Barbaraxx
Foodessa says
Isn't it great when the pressure of hosting has been graciously taken away to then leave you to happy baking times in your kitchen ;o)
Pecan pie happens to be one of my top5 dessert favourites...and I rarely ever taste one that tastes better than my Nonna's. I make mine with a graham crust. Next time I'll surely want to try spiking it with a little coffee and spirit ;o)
The pie looks stunning...Brava 😉
Flavourful wishes,
Claudia
Lindsey @ Gingerbread Bagels says
OH my word, chocolate + pecans + espresso = love!! If there's one pie in the world that I absolutely LOVE, it's pecan pie. But then you went and added chocolate and espresso?! Now I'm seriously in love with your delicious looking pie. It's gorgeous and soooo good looking. Do you know how badly I want to eat that pie right now? I wish I lived in Florida! 🙂
Have a happy Thanksgiving tomorrow Lora! 🙂
Susan says
Beautiful follow-through! This will be a wonderful addition to the dessert table!
sara @ CaffeIna says
Forget about pumpkin pies...this one rules! Totally love the addition of espresso of course 🙂 I think pecan pies are among my favs.
Kim - Liv Life says
MMm!!! WE love espresso flavored desserts, I've copied this one for a later days as my cappuccino fudge cheesecake is half done. I'm enjoying my afternoon of baking as well. Best wishes for a wonderful Thanksgiving Day tomorrow!
Jazz Rules says
Warm pecan pie with some vanilla ice cream and whip cream is where it is at!
Sandra says
Good combination. Have a great holiday!
My Carolina Kitchen says
As a southerner, I grew up on my mother's homemade pecan pie with fresh pecans picked from our own trees. However, it was nothing as spectacular as this. Wow and double wow.
Happy Thanksgiving to you and your family.
Sam
Lisa {Authentic Suburban Gourmet } says
Love the addition of the espresso to a traditional pecan pie! Happy Thanksgiving!!
notyet100 says
too good
Roxan says
This pie looks wonderful! I've never had a pecan pie with chocolate and espresso in it but I can totally imagine what it tastes like. Amazing. Your family is lucky tomorrow to be able to get this pie!
Claudia says
I had been toying with making a chocolate pecan pie tomorrow (yes, I leave something till the last minute) and now I am glad I procrastiated because the espresso is a wow and loving this.
scrambledhenfruit says
All of these flavors together sound so good! I'd love one of these pies for Thanksgiving. 🙂
A SPICY PERSPECTIVE says
That is one gorgeous pie! I've not played with with pecan pie variations...this sounds so incredible! Happy Thanksgiving!
Pat @ Mille Fiori Favoriti says
Oh my goodness this looks so good! I bought a big 5 pound baking chocolate at Jacques Torres and it will be perfect for this pie!
I make the butter/shortening crust just as you do --it's nice and tender!
Happy Thanksgiving!
Monet says
Can I just shout one word? DELICIOUS! This sounds like a decadent, holiday treat...something that would be gone within minutes at my house. I love pecan pie, and I can only imagine it getting better with the addition of chocolate. I hope you have a blessed day with your family and friends tomorrow!
RJ Flamingo says
Pecans, chocolate, and coffee. Three of my favorite flavors ever! How could this not be delicious?
Chef Dennis says
what great step by step instructions on this glorious pecan pie! Chocolate and espresso seem to take this pie to a whole other level, this is going to be a must bake..its been ages since I made pecan pie!
Happy Thanksgiving
Dennis
Pretend Chef says
Hosted Thanksgiving last year and it was my first time. Stressful! This year we were invited to Mr. Sideline Chef's supervisor's house and I was asked to bring a dessert. I am making Maple Pecan Tartlets! They are so delicious and mini! Enjoy yourself and be safe this Thanksgiving!
Jeannie says
This looks amazing, love the beautifully arranged pecans and the chocolate filling sounds good! Happy Thanksgiving to you and your family:D
Aggie says
goodness! can I get a baking lesson from you? I'm so baking challenged! but I think I just need to be taught. 🙂
this is my kind of pie!!!
Kimberly Peterson says
Chocolate and coffee and pecan.. omg sounds delicious!!! Great job as always, perhaps you should upgrade your status from Cake Duchess to Cake GoddesS!!!
Quay Po Cooks says
I guess adding expresso to the chocolate pecan pie will make my hubby very happy. He loves all three ingredients especially expresso. He always said his heart will stop without it! hehe
Sommer J says
YUM! Chocolate and pecans is definitely a winning combo!!!
Anonymous says
mmmm delicious, a great post 🙂
Ilke says
In my book, espresso can do no wrong. I will try this recipe although I have a pie dough phobia. I guess one day I have to get my hands dirty and make one!
Evan @swEEts says
Can you believe we didn't get pecan pie yesterday?? Looks like that means I'll have to make my own and now I have a good recipe to go from! We went to my bfs family for Turkey Day and I got to bring a dessert but its a secret that will be shared tomorrow 🙂
Trish says
Between the pecans, espresso, and coffee liquor, I bet I would LOVE this recipe. Yum! What a simply beautiful pie. Hope you had a lovely Thanksgiving. Congrats on Top 9!! Well deserved!
Linn @ Swedish Home Cooking says
Pecan pie is my favorite pie! Besides grandmas blueberry pie maybe 😉 great post!
Anonymous says
I've had chocolate pie before and I've had pecan pie, but the two combined? With espresso and coffee liquor? I must make this!!
girlichef says
Okay. YUM! Pecan pie is my absolute favorite...but this sounds ridiculous. As in AMAZING! I'm saving this and trying it before the holidays are out 😉 Thanks!
Spicie Foodie says
Your pie looks amazing! I love all of the ingredients you used, it just sounds like a winning pie all the way. My mouth is watering as I type this, yummy!
Chow and Chatter says
wow what an amazing pie so impressive and love the addition of the espresso
Cherine says
Lovely pie! Looks so good with all that pecans!
Jennifer says
Looks so pretty. And I love pecan pie. Never had a chocolate pecan pie though. This sounds too good to pass up.
Flour Child says
This looks great! I'm about to make it for our post-Thanksgiving turkeytime.
I am a bit nervous, because I've never made a pecan pie before.
Magic of Spice says
Chocolate,espresso and pecan...Oh my!
Absolutely killer good!
Jamie says
You are most definitely the pie Queen and this one, excuse the pun, takes the cake! Oooh who doesn't love chocolate and espresso? And with the pecans? Well all I can say is I will be waiting for next year's Thanksgiving invitation...
The Mom Chef says
Man I love Fine Cooking. After Gourmet quit being made, it's the only magazine that kept me reading them at all. Your pie looks fantastic.
Alison @ Ingredients, Inc. says
omg looks and sounds amazing
Feast on the Cheap says
Looks fabulous. A few years ago my mom swapped out the usual pecan pie with a Coconut Pecan Tart (glazed with chocolate) that has become our new family fave. Pecans and Chocolate just go so well together!
Jean @ Lemons and Anchovies says
Now my already large desserts-to-make list for Thanksgiving is longer by one. This looks like a winner to me!
Barbara | Creative Culinary says
I make this very same pie! Probably not as well as you but I can't help myself from adding espresso to almost anything with chocolate so when I saw this recipe, I knew it was for me. It looks amazing. I thought I might make Abby's latest for turkey day but this has me rethinking that plan because now I'm seriously craving this pie!
Diane {Created by Diane} says
looks wonderful!