"A delicious nutty, chocolate coffee dessert!" — MARBALET
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1 1/4 cups
unsalted butter, chilled
1 1/3 cups
instant espresso powder
unsalted butter, softened
light brown sugar
unsweetened cocoa powder
light corn syrup
This is an amazing pie recipe. I made a double batch and there was extra for a little personal pie. The previous rater must have made some errors in cooking, because the consistancy and color of the batter was like a german chocolate cake batter. It was thick and rich. After I put the batter in the pans, I tapped it a couple of times to release the bubbles and had fun popping them with a toothpick. If you have a big, deep pie pan this recipe will not come up shy. The espresso and chocolate compliment each other and make for an impressive dessert. I baked it in a convection oven. I used a lined cookie sheet to collect spills, but there weren't any. I highly recommend this pie. Yum!
The taste combination is phenomenal, but the cooking instructions were incomplete. The recipe says the final mix should be thick and custardy; however, it was much more runny than described. It also states you should make sure the center still quivers slightly and to not overbake it. I followed the baking instructions, even baking it for a couple of minutes longer because I suspected it wasn't done. I knew as I took it out that I should probably follow my instincts rather than the instructions, but I didn't--and it was indeed not done and was very runny in the center.
This pie is amazing... The batter, for me came out a bit runnier than expected, but I think if I had beaten the batter more thoroughly like for 45 sec to a minute between each egg addtion it would have been thicker. At any rate, I baked it for the listed time and pulled it out. What I love about it is that it isn't so sweet as chocolate pecan pies made with chocolate chips. The cocoa powder really cuts the sweet. Delicious!
This came out tasting great. I did modify it a bit. I used a teaspoon of instant coffee dissolved in a tablespoon of water and then added the eggs. I used a ready-made pie crust and pre-baked as directed. After following the directions carefully, it was still rather runny so I added another 1/4 cup at least of cocoa and also about a 1/4 cup of cornstarch and beat those in well in the mixer. I also sprinkled the top with some sea salt just because I wanted to.
Then I thought I was turning down the heat from 400 degrees to 350 degrees after the first 10 minutes but accidentally changed the timer instead. About 20 minutes later I could smell the crust getting brown so I opened the oven to add a cover around the edge and realized what I had done. I could tell the pie was ready so I took it out and cooled it almost completely before slicing. It was just a little warm and stayed together very nicely and tasted very good. We ate it so fast that I was planning to add some whipped cream. Maybe next time because I'll make this again.
I made this into 24 pre-made tart shells and they turned out great! I baked them for 8 minutes at 400F and then 10 minutes at 350F.
I would make this again and consider adding a dark chocolate drizzle on top once they're cooled.
I had a bit of the chocolate mixture leftover, so I added whole hazelnuts to it, chopped the mixture in my blender and baked it in a few muffins cups on top of oreo cookie crumbles.
Delicious!! Next time I may cut down on the brown sugar just a bit, possibly a tiny bit more coffee and cocoa. This was really really good, thank you!!
This pie is absolutely delicious! I followed the recipe exactly and experienced no problems. The result was gooey and delectable. I suggest pairing a slice with a cup of coffee to offset the richness.
* Percent Daily Values are based on a 2,000 calorie diet.
Pecan And Chocolate Espresso Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 291
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