Rich, sweet, decadent, and authentically Southern: this chocolate pecan pie is an all-around winner.
Chocolate-Coffee-Pecan Chess Pie
2014-09-24 00:15:34
Yield: 1(9-inch) pie
Crust
- 1 1⁄4 cups all-purpose flour
- 2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄4 cup cold butter, cubed
- 1⁄4 cup all-vegetable shortening
- 3 tablespoons ice water
Filling
- 1 tablespoon instant espresso powder
- 2 teaspoons warm water
- 1 1⁄4 cups sugar
- 2 large eggs
- 1⁄2 cup evaporated milk
- 1⁄4 cup butter, melted and slightly cooled
- 3 tablespoons natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped pecans
Instructions
- For crust: In the work bowl of a food processor, pulse together flour, sugar, and salt. Add butter and shortening; pulse until mixture resembles coarse crumbs, 6 to 8 times. Transfer flour mixture to a medium bowl. Sprinkle 3 tablespoons ice water, 1 tablespoon at a time, over mixture, stirring until moistened. Gently shape dough into a disk; lightly dust with flour. Cover with plastic wrap, and refrigerate 30 minutes.
- Preheat oven to 350°. On a lightly floured surface, roll dough into a 12-inch circle. Press into bottom and up sides of a 9-inch pie plate. Fold edges under, and crimp as desired.
- For filling: In a medium bowl, whisk together espresso and 2 teaspoons warm water until dissolved. Whisk in sugar, eggs, evaporated milk, melted butter, cocoa, and vanilla until combined. Sprinkle pecans in bottom of prepared crust; pour filling over pecans.
- Bake until filling is set and slightly puffy, 40 to 45 minutes. Let cool completely on a wire rack, approximately 4 hours. Serve at room temperature or chilled.
Taste of the South https://tasteofthesouthmagazine.com/