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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From Snowbird Mountain Lodge, Robbinsville, NC. Ingredients:
1 (9 inch) partially baked flaky pie crusts |
3 tablespoons unsweetened cocoa powder |
2 teaspoons instant espresso powder |
3 tablespoons unsalted butter, melted |
1 tablespoon heavy cream |
1 cup sugar |
1 cup light corn syrup |
3 large eggs, at room temperature |
2 teaspoons vanilla extract |
1/4 teaspoon salt |
1 1/2 cups coarsely chopped pecans |
Directions:
1. In a large mixing bowl, combine the cocoa, coffee, butter, and cream; whisk to blend.
2. Add in the sugar, corn syrup, eggs, vanilla, and salt.
3. Whisk to combine and until smooth.
4. Stir in pecans; pour mixture into cooled pie shell.
5. Gently rake a fork through the filling to distribute the nuts evenly.
6. Place pie on the center oven rack; bake at 350° for 30 minutes.
7. Rotate pie 180°; continue to bake until the filling has puffed around the edge and the middle is set-to check, give the pie a quick little nudge; the filling should not move in waves below the crusty surface.
8. Transfer pie to a wire rack and let cool thoroughly.
9. Can be served at room temperature but the texture is better if the pie is loosely covered with foil and refrigerated 1 hour before serving.
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