Mocha Pecan Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 (9 inch) partially baked flaky pie crusts
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 3 tablespoons unsalted butter, melted
• 1 tablespoon heavy cream
• 1 cup sugar
• 1 cup light corn syrup
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups coarsely chopped pecans

Recipe

• 1 in a large mixing bowl, combine the cocoa, coffee, butter, and cream; whisk to blend.
• 2 add in the sugar, corn syrup, eggs, vanilla, and salt.
• 3 whisk to combine and until smooth.
• 4 stir in pecans; pour mixture into cooled pie shell.
• 5 gently rake a fork through the filling to distribute the nuts evenly.
• 6 place pie on the center oven rack; bake at 350° for 30 minutes.
• 7 rotate pie 180°; continue to bake until the filling has puffed around the edge and the middle is set--to check, give the pie a quick little nudge; the filling should not move in waves below the crusty surface.
• 8 transfer pie to a wire rack and let cool thoroughly.
• 9 can be served at room temperature but the texture is better if the pie is loosely covered with foil and refrigerated 1 hour before serving.