Pecan And Chocolate Espresso Pie

Recipe View To Make Crust: In a medium bowl, whisk together flour and salt. (5 minutes)

Recipe View Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Gradually add ice water, mixing until the dough just comes together. (2 minutes)

Recipe View Form the dough into a disc, wrap tightly in plastic wrap, and chill for at least 1 hour, or preferably 2. (120 minutes)

Recipe View Roll out the crust on a lightly floured surface to a 13-inch circle. (10 minutes)

Recipe View Carefully transfer the crust to a 9-inch pie plate. Trim and crimp the edges decoratively. (5 minutes)

Recipe View Preheat oven to 400 degrees F (205 degrees C). Prick the bottom of the crust all over with a fork. Chill for 10 minutes. (10 minutes)

Recipe View Bake the crust for 5 minutes. Let cool completely. (15 minutes)

Recipe View Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle pecan halves evenly over the bottom of the cooled pie shell. (5 minutes)

Recipe View To Make Filling: In a small bowl, whisk eggs and espresso powder until well combined and the espresso has dissolved. (5 minutes)

Recipe View In a medium bowl, cream together softened butter, brown sugar, and vanilla extract until light and fluffy. (5 minutes)

Recipe View Beat in cocoa powder and salt. Gradually add the egg mixture, beating after each addition until smooth. Stir in corn syrup. (10 minutes)

Recipe View Pour the filling over the pecans in the pie shell. Use a toothpick to pierce any air bubbles. (5 minutes)

Recipe View Bake for 10 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake for 33-37 minutes, or until the edges are set and the center jiggles slightly. (47 minutes)

Recipe View If the crust starts to brown too quickly, cover the edges with foil. Cool completely on a wire rack before serving. (120 minutes)