Espresso Chocolate Pecan Pie

• servings: 10 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

Ingredients

1 cup plus 2 tbsp 160g all-purpose flour

¼ cup 21g cocoa powder (I prefer this one)

¼ cup 55g packed light brown sugar

¼ tsp salt

7 tbsp 100g soft unsalted butter

1-2 tsp 5-10ml cold water

½ cup 110g packed dark brown sugar

½ cup 100g granulated sugar

3 large eggs

½ cup 120ml golden corn syrup

¼ cup 60ml light cream

2 tbsp 28g unsalted butter, melted

1 tsp espresso powder

1 tsp 5ml pure vanilla extract

¼ tsp salt

4 oz 113g bittersweet chocolate (70% cocoa)

1 ½ cups 200g pecan halves

½ cup 85g dark chocolate chips

Directions

Lightly brush an 8-inch pie dish with melted butter. Preheat your oven to 350°F.

Make the crust. Place flour, cocoa, brown sugar and salt in a large bowl and whisk to blend (or pulse in a food processor). Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles breadcrumbs. The butter should be well dispersed and there should be very little dusty flour left in the bowl. Drizzle in cold water, starting with just 1 teaspoon, and mix it in (or pulsing the food processor) until the flour is moistened and it holds together in clumps, but it should not form a ball. If the dough still feels dry, sprinkle in another teaspoon of water, but be careful not to add too much or it will become sticky and very difficult to press into the dish. You still want it to have a clumpy crumb texture. Turn the mixture out into your prepared pie dish and press it evenly into the bottom and all the way up the sides. This is a deep dish pie so you’ll need to press it all the way up even if that means it is quite thin.

Bake the crust for 15-20 minutes until it darkens slightly and feels dry to the touch. Transfer to a rack to cool while you make the filling.

Make the filling. Combine brown sugar, white sugar, eggs, corn syrup, cream, melted butter, espresso powder, vanilla and salt in a medium bowl. Whisk well until it is very smooth. Whisk in melted chocolate. It will look thick and luscious like chocolate pudding. Stir in pecans and chocolate chips. Pour the filling into the cooled crust (it will be very full since this is a deep dish pie) and place tart pan on a rimmed baking tray.

Bake in for 40-50 minutes until the top is deeply browned and there’s a jiggle i n the middle. After the first 20 minutes of baking, I tent a piece of aluminum foil over top to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.