Mocha Pecan Pie
Mocha Pecan Pie recipe
Yield
12 servingsPrep
20 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
semi-sweet chocolate
semi-sweet, null, null |
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 1 | tablespoon |
instant coffee
dry |
|
| ½ | cup |
brown sugar
packed |
*
|
| 1 | cup |
light corn syrup
|
|
| 3 | large |
eggs
beaten |
|
| ¼ | cup |
butter
melted |
|
| 2 | teaspoons |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
pecans
coarsly |
|
| 1 | x |
pie shell (9 inch)
unbaked |
|
| 1 | cup |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet, null, null |
|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 15 | ml |
instant coffee
dry |
|
| 118 | ml |
brown sugar
packed |
*
|
| 237 | ml |
light corn syrup
|
|
| 3 | large |
eggs
beaten |
|
| 59 | ml |
butter
melted |
|
| 1E+1 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
pecans
coarsly |
|
| 1 | x |
pie shell (9 inch)
unbaked |
|
| 237 | ml |
pecan halves
|
|
Directions
In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell; arrange pecan halves decoratively on top .
Bake at 350℉ (180℃) for 45 to 50 minutes, or until edges feel set but centre still jiggles slightly.
Let cool on wire rack before serving.
