Chocolate Espresso Pecan Pie

Chocolate Espresso Pecan Pie
Photo by Scott Phillips


  • 2 cups lightly toasted, coarsely chopped pecans
  • 3 oz. unsweetened chocolate, coarsely chopped
  • 2 oz. (4 Tbs.) vegetable shortening, chilled and cut into ½-inch pieces (put it in the freezer for 15 minutes before cutting)
  • About ½ cup perfect pecan halves
  • ¼ tsp. kosher salt
  • 1 tsp. granulated sugar
  • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
  • + 8 more ingredients
    • 2 Tbs. instant espresso powder (or instant coffee)
    • 1 cup granulated sugar
    • 2 oz. (4 Tbs.) chilled unsalted butter, cut into ½-inch pieces
    • 4 large eggs
    • 1 cup light corn syrup
    • 2 Tbs. coffee liqueur (Kahlúa or Caffé Lolita)
    • ¼ tsp. plus 1/8 tsp. kosher salt
    • 2 oz. (4 Tbs.) unsalted butter

Pulse the flour, sugar, and salt in a food processor just to blend. Add the butter and shortening and pulse several times until the mixture resembles coarse cornmeal, 8 to 10 pulses. Transfer the mixture to a medium bowl. Tossing and stirring quickly with a fork, gradually add enough cold water (...

View full recipe at Fine Cooking


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