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Mocha Pecan Pie

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Mocha Pecan Pie

For lovers of pecans, chocolate, and coffee, this decadent pie hits the spot! In my book, “The Essence of Shade,” the main character, Shade, shows off her baking skills by taking this pie to a friend’s house for dinner. Each time I serve this pie, it’s a hit. It’s best served with a small scoop of vanilla ice cream or a dollop of whipped cream.  Heavenly!

Course Dessert
Keyword chocolate, coffee liquor, pecans, pie
Servings 8

Ingredients

  • 1 pie shell
  • 6 ounces semi-sweet chocolate chips
  • 1/4 cup coffee liquor (Kahlua or Tia Maria) or hazelnut liquor such as Frangelico
  • 3 eggs lightly beaten
  • 1/2 cup dark brown sugar, packed
  • 1 cup light corn syrup
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 4 ounces melted, unsalted butter 1 stick
  • 1 cup chopped pecans, rough chop
  • vanilla ice cream or whipped cream

Instructions

  1. Preheat oven to 375 degrees. Prepare pie crust (my recipe is posted on this site) and press into a 9-inch pie plate. Line crust bottom with foil and add pie weights or dried beans. Bake 20 minutes. Remove foil and pie weights. Reduce oven to 350 degrees.

    FILLING:

    In a heavy medium saucepan, combine chocolate chips and the coffee liquor. Melt over very low heat, stirring until smooth. Remove from heat and allow to cool.

    In a large bowl, combine the beaten eggs, sugar, corn syrup, vanilla, and salt. Beat with electric mixer or whisk until blended. Add the cooled melted chocolate mixture and mix well. Stir in the melted butter and pecans.

    Pour the filling into the pre-baked pie shell. Cover the edges with foil to avoid  over-browning. Bake for 45-50 minutes, or until pie is barely set in the center. (There should be a little jiggle to the filling. Do not over-bake.) Allow pie to cool at room temperature before serving.

    Serve with whipped cream or ice cream. Store leftovers in refrigerator but bring to room temperature before serving.