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Chocolate Espresso Pecan Pie

PrintPrint Recipe
  • Yield: 8 servings
  • Prep Time: 0:15
  • Bake Time: 40 to 45 minutes

Ingredients

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

Directions

  1. Preheat oven to 350°F.
  2. 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.
  3. Whisk together eggs and flour in a large bowl. Gradually whisk in chocolate mixture. Pour into pie crust.
  4. Combine pecans, coconut and 2 tablespoons chocolate chips. Sprinkle over top of pie.
  5. 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.

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Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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print image

Chocolate Espresso Pecan Pie

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

Ingredients

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

Directions

  • 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.