Pecan And Chocolate Espresso Pie

Name: Pecan And Chocolate Espresso Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters light corn syrup; 4 eggs; 296 milliliters all-purpose flour; 5 Tbsps ice water; 1 Tbsp instant espresso powder; 177 milliliters light brown sugar; 315 milliliters pecan halves; 1 pinch salt; 79 milliliters unsalted butter, softened; 59 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract

Pecan And Chocolate Espresso Pie might be just the dessert you are searching for. This recipe makes 10 servings with 395 calories, 6g of protein, and 18g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of corn syrup, eggs, brown sugar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.

Ingredients you will need

Water

Butter

Crust

All Purpose Flour

Salt

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.

Ingredients you will need

Crust

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats.

Ingredients you will need

Crust

Equipment you will use

Oven

Bake in preheated oven 5 minutes (crust will not brown).

Ingredients you will need

Crust

Equipment you will use

Oven

Remove to rack and cool completely before filling.

Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.

Ingredients you will need

Pecan Pieces

Pie Crust

Equipment you will use

Oven

To Make Filling: In a small bowl beat eggs to combine.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add espresso powder and beat to mix.

Ingredients you will need

Instant Espresso

Let stand at least 10 minutes, beating occasionally to dissolve espresso.

Ingredients you will need

Espresso

In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt.

Ingredients you will need

Vanilla

Butter

Cocoa Powder

Cream

Sugar

Salt

Equipment you will use

Bowl

Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.

Ingredients you will need

Corn Syrup

Espresso

Custard

Egg

Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do.

Ingredients you will need

Pie Crust

Pecans

Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).

Ingredients you will need

Pecans

Equipment you will use

Toothpicks

Knife

Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil.

Equipment you will use

Oven

Aluminum Foil