Name: Espresso & Cocoa Pecan Pie
Prep time: 10 minutes
Cook time: 50 minutes
Yield: 8 servings
Ingredients: 1 (9-inch) premade pie crust, uncooked*; 6 Tbsp. unsalted butter, melted; 1 1/2 cups packed light brown sugar; 3/4 cup light corn syrup; 3/4 tsp. orange zest; 3 large eggs; 2 cups pecan halves (about ½ lb.), plus a handful for decorating the top

Home | Recipes | Espresso & Cocoa Pecan Pie

Espresso & Cocoa Pecan Pie

Recipe by Mike Johnston, Savory Spice founder

Baking

Give your traditional pecan pie a mocha twist with dashes of Espresso Powder and our cinnamon and vanilla spiked Mexican Cocoa Powder. For the full "pie a la mode" experience, try serving it with Mexican chocolate ice cream, coffee ice cream, or straight up vanilla ice cream.

Jump to Recipe

Serves 8 servings

Prep Time 10 minutes

Cooking Time 50 minutes

Email Share

Ingredients

1 (9-inch) premade pie crust, uncooked* 6 Tbsp. unsalted butter, melted 1 1/2 cups packed light brown sugar 3/4 cup light corn syrup

1 tsp. Pure Mexican Vanilla Extract

3/4 tsp. orange zest

2 Tbsp. Mexican Cocoa

2 Tbsp. Pure Espresso Powder

1/4 tsp. Mayan Sea Salt

3 large eggs 2 cups pecan halves (about ½ lb.), plus a handful for decorating the top

Directions

Step 1 Preheat oven to 425 degrees. In a large bowl, stir together butter, sugar, corn syrup, Pure Mexican Vainlla Extract, orange zest, Mexican Cocoa, Espresso Powder, and Mayan Sea Salt.

Step 2 In a separate bowl, lightly beat eggs then whisk into filling mixture until fully incorporated.

Step 3 Line a pie pan with the pie crust. Spread pecans evenly onto pie crust then top with filling. If desired, decorate the top with a handful more pecan halves.

Step 4 Bake on the middle rack for 15 min. Reduce heat to 350 degrees and bake for an additional 30 to 35 min. until filling is set.

Step 5 Cool for 1 to 2 hours before serving.

Recipe Notes

*If making a homemade pie crust (which we highly recommend), refrigerate it after rolling it out and lining the pie pan with it. This will help keep the butter cool and produce a flakier cooked crust. The pie can be made 1 day ahead and chilled. Bring to room temp before serving.