Here’s my Thanksgiving present to you, my favorite recipe for Pecan Pie. I always found traditional Pecan Pie way too sweet, so over the years I tinkered until I discovered that adding bittersweet chocolate, cocoa nibs and a special espresso extract brings the sweetness into balance. You get the same hit of gooey pecan goodness, but the espresso and chocolate deepen the flavor. Both cocoa nibs and Trablit coffee extract can be found at Surfas. Once you find the Trablit it will change your dessert making.
Espresso Chocolate Pecan Pie
1 (9-inch) unbaked Pie Crust either raw or blind baked
4 oz. Bittersweet Chocolate, broken into chunks
3 eggs, slightly beaten
1 cup white or brown sugar
1 cup Light or Dark Corn Syrup
2 tablespoons butter, melted
1 ¼ cups coarsely chopped pecans
¼ cup Cocoa Nibs (optional)
1 Tablespoon Trablit Coffee Extract * or 1 teaspoon coffee extract
Preheat oven to 350°F.
Scatter the chunks of chocolate over the pie crust.
Beat eggs slightly in a medium bowl. Add sugar, corn syrup, butter and coffee extract and stir until blended. Stir in pecans and Cocoa Nibs. Pour into pie crust.
Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.
Serve with unsweetened whipped cream.