Chocolate Espresso Pecan Pie

Chocolate and coffee...a heavenly combination!

Quick Facts

Prep Time: 15 minutes
Bake Time: 40 to 45 minutes
Yield: 8 servings


  • 1 can (5 ounces) evaporated milk
  • 2 tablespoons butter OR margarine
  • 1 cup mini chocolate chips
  • 2 teaspoon espresso coffee powder OR instant coffee
  • 1 cup Karo┬« Dark Corn Syrup
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 2 tablespoons all-purpose flour
  • 1 unbaked, deep-dish pie crust


  • 1 cup chopped pecans
  • 1/4 cup flaked coconut
  • 2 tablespoons mini chocolate chips


  1. Preheat oven to 350°F.

    Combine evaporated milk, butter, 1 cup chocolate chips and espresso coffee powder in a small saucepan.  Cook over low heat, just until chocolate melts.  Stir in corn syrup, salt and vanilla extract. 

    Whisk together eggs and flour in a large bowl.  Gradually whisk in chocolate mixture.  Pour into pie crust.

    Combine pecans, coconut and 2 tablespoons chocolate chips.  Sprinkle over top of pie.

    Bake for 40 to 45 minutes or until pie is set.  Cool on a wire rack.  Serve with whipped cream or a scoop of ice cream.