Southern Chocolate Pecan Pie

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This pie is made just like a traditional pecan pie, with the addition of chocolate chips and coffee granules. It is very fudgy.  Pipe the coffee-flavored topping around the outer edge if desired.
1 pkg (4-oz) Baker's German's sweet chocolate
3 Tbsp butter or margarine
1 tsp Maxwell House or Yuban instant coffee
1/3 cup sugar
1 cup light corn syrup
3 eggs, slightly beaten
1 tsp vanilla
1 cup coarsely chopped pecans
1 unbaked 9-inch Pie Shell
Coffee Flavored Topping
1. Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth.  Stir in coffee.  Remove from heat.  Combine sugar and syrup in saucepan.  Bring to a boil over high heat, stirring until sugar is dissolved.  Reduce heat and boil gently for 2 minutes, stirring occasionally.  Remove from heat; add chocolate mixture.  Pour slowly over eggs, stirring constantly.  Stir in vanilla and pecans; pour into pie shell.  Bake at 375 degrees for 45-50 minutes, or until filling is completely puffed across top.  Cool.  Garnish with Coffee Flavored Topping and pecan halves, if desired.
2. Coffee Flavored Topping:  Combine 1 tsp Maxwell House or Yuban instant coffee, 1 Tbsp sugar, 1/2 tsp vanilla and 1/2 cup heavy cream in small bowl.  Beat just until soft peaks form.  Makes 1 cup.
Serves:  10
Meal   SnackCooking Method   Baked
Prep Time   15 to 30 minutesCooking Time   45 minutes

Carolyn Beck

Member since Jun 2008

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