Espresso Pecan Pie
A decadent fusion of classic pecan pie and rich espresso, perfect for coffee lovers and dessert enthusiasts alike.
Embark on a delightful journey where the beloved Southern pecan pie meets the bold flavors of Italian espresso. This Espresso Pecan Pie is a testament to the harmonious blend of culinary traditions, marrying the sweet, nutty essence of pecans with the deep, complex notes of freshly brewed espresso.
Our recipe calls for high-quality, dark roast espresso beans, finely ground to extract maximum flavor. The filling is a luscious combination of corn syrup, brown sugar, and eggs, infused with a robust espresso reduction. This creates a perfectly balanced sweetness with a subtle coffee kick. The pecans are toasted to enhance their natural oils, adding a delightful crunch and depth to every bite. Nestled in a buttery, flaky crust, this pie is a showstopper that will impress both coffee aficionados and dessert lovers.
Why You’ll Love This Recipe
Get ready to fall in love with this Espresso Pecan Pie! Here's why you'll adore it:
- Unique Flavor Profile: The combination of classic pecan pie with rich espresso creates an unforgettable taste experience.
- Perfect Balance: The sweetness of the pecans and the bitterness of the espresso complement each other beautifully.
- Impressive Dessert: Ideal for holidays, dinner parties, or any special occasion where you want to wow your guests.
- Customizable: Easily adjust the espresso strength to suit your coffee preference.
- Make-Ahead Friendly: Can be prepared a day in advance, making it perfect for busy hosts.
Espresso Pecan Pie
A decadent fusion of classic pecan pie and rich espresso, perfect for coffee lovers and dessert enthusiasts alike.
Equipment
- 9-inch pie dish
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Ingredients
- 1 9-inch unbaked pie crust
- 1 cup corn syrup
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs, lightly beaten
- 1/4 cup brewed espresso, cooled
- 1 tablespoon espresso powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups pecan halves
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together corn syrup, sugar, melted butter, eggs, cooled espresso, espresso powder, vanilla extract, and salt until well combined.
- Stir in the pecan halves and chocolate chips (if using).
- Pour the mixture into the unbaked pie crust.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center may still jiggle slightly but will continue to set as it cools.
- Allow the pie to cool completely on a wire rack before serving.
- Serve at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
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