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.
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
- 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)
- 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
- 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.
- 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.
***This pie tastes best if cooled and then refrigerated for several hours or overnight.