This chocolate espresso pecan pie is so elegant and tasty. It is one of the most delicious desserts that I usually prepare in autumn. It needs a little more time to make it compared to my other recipes that are generally simple and quick – because as a nature lover – I really don’t want to spend my whole day in the kitchen. However, this dessert is so beautiful and delicious – you just got to try it! The best part is that the preparation process is so easy! Here is the recipe:
- 1 1/3 cups (6 oz.) all-purpose flour, unbleached (plus some extra)
- 1 ½ teaspoons granulated sugar
- 1/4 teaspoon (plus a pinch of) kosher salt
- 4 tablespoons (2 oz.) vegetable shortening, chilled – cut into 1/2-in. pieces (place it in the freezer for 10 minutes before cutting)
- 4 tablespoons (2 oz.) unsalted butter, chilled – cut into 1/2-in. pieces
For the filling:
- 3 oz. unsweetened chocolate, coarsely chopped
- 4 large eggs
- 4 tablespoons (2 oz.) unsalted butter
- 1 cup granulated sugar
- 1 cup light corn syrup
- A pinch of kosher salt
- 2 tablespoons coffee liqueur (Caffé Lolita or Kahlúa)
- 2 tablespoons instant coffee or instant espresso powder
- 2 cups coarsely chopped pecans, lightly toasted
- around 1/2 cup pecan halves
To make the crust:
- In a food processor or blender, pulse the sugar, flour, and salt. Apply the shortening and butter and blend several times until the mixture looks like coarse cornmeal. Transfer it to a medium bowl and tossing and stirring rapidly with a fork, slowly pour enough cold water (from 2 to 4 tablespoons) that the dough starts to come together. It needs to clump together smoothly if lightly squeezed but not feel sticky or wet. Gather the dough with your hands and form a ball, then flatten it into a disk and wrap in plastic. Place the dough in the fridge and chill for 2-3 hours before rolling (it can also be frozen for up to 2 months – just thaw it overnight in the refrigerator before using).
- Remove the dough from the fridge and allow sit at room temperature until pliable, around 10 minutes. Roll the dough into a 13-in. diameter round, 1/8-in.-thick on a lightly floured surface with a lightly floured rolling pin. Make sure to give a lift to the dough several times, rotate it, flouring the surface lightly in order to prevent sticking. Place the dough to a 9-in. Pyrex pie pan, trimming the edges so there is a 1/2-in. overhang; fold the overhang underneath itself to make a raised edge and decoratively flute or crimp the edge. (If necessary – save the scraps for patching the shell later). Chill until it firms up, around 50 minutes in the refrigerator or 25 minutes in the freezer.
- Position a rack in the center of the oven and heat to 350°F/ 180°C/Gas Mark 4. Next, line the pie shell with parchment; fill with pie weights or dried beans. Bake until the edges are light golden brown, around 25-30 minutes. Slowly remove the parchment and weights or beans. If needed, gently repair cracks with a smear of the excess dough. Remove the shell to a rack to cool.
To make the filling:
- In a small metal bowl on a low heat or in the microwave, melt the chocolate and butter until smooth.
- In a medium mixing bowl, beat the eggs, sugar, salt, and corn syrup. Dissolve the coffee in 1 tablespoon hot water and apply to the egg mixture, together with the melted chocolate and butter and the coffee liqueur. Whisk to incorporate.
- Next, spread the pecan pieces in the pie shell. To create a decorative border, assemble the pecan halves roundly. Carefully spread the filling over the pecans till the shell is 3/4 full. Apply the remaining filling into a small pitcher or liquid measuring cup. Put the pie in the oven and pour in the rest of the filling.
- Bake until the filling puffs up, just begins to crack, and looks fairly set around 45-55 minutes. Remove to a rack and let it cool completely (around 4-5 hours) before serving. Slice and serve.