Pecan And Chocolate Espresso Pie Recipes

PECAN AND CHOCOLATE ESPRESSO PIE

Steps:

• To Make Crust:
• In a medium bowl, combine flour and salt and mix well.
• With two knives or a pastry blender, cut in butter until mixture is in fine crumbs.
• Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible.
• Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
• Roll out crust on lightly floured surface with lightly floured rolling pin.
• Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass.
• Form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
• Preheat oven to 400 degrees F (205 C).
• Thoroughly prick crust all over with fork.
• Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown).
• Remove to rack and cool completely before filling.
• Leave oven at 400 degrees F (205 C).
• Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
• To Make Filling:
• In a small bowl beat eggs to combine.
• Add espresso powder and beat to mix.
• Let stand at least 10 minutes, beating occasionally to dissolve espresso.
• In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy.
• Beat in cocoa and salt.
• Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth.
• Stir in corn syrup. This mixture will be like custard and it will be thick.
• Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes.
• With toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
• Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently).
• Do not over-bake! If pie begins to brown excessively, cover top lightly with foil.
• Remove from oven; cool on rack before serving.

PECAN PIE WITH CHOCOLATE CHIPS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts; fold excess dough to form a rim and flute as desired.
• Mix eggs, corn syrup, brown sugar, white sugar, shortening, flour, espresso powder, and salt together in a bowl.
• Layer 1/2 of the chocolate chips on the bottom of each pie crust. Divide batter evenly between the 2 pies, covering the chocolate chips completely. Lay whole pecans on top in concentric circles or chop pecans and press under batter. Cover with aluminum foil so as not to overcook pecans.
• Bake in the preheated oven for 15 minutes. Uncover and continue to bake until set, about 30 minutes more. Remove from the oven and let cool completely, about 30 minutes. Chill for at least 1 hour before serving.

PECAN AND CHOCOLATE ESPRESSO PIE

Steps:

• To Make Crust: In a medium bowl, combine flour and salt and mix well. With two knives or a pastry blender, cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball, then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
• Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
• Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
• Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
• To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes, beating occasionally to dissolve espresso.
• In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
• Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling, submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
• Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven; cool on rack before serving.