Mocha Pecan Pie
Indulge in the rich, decadent flavors of Mocha Pecan Pie—a luxurious twist on the classic Southern dessert. This irresistible recipe combines the nutty crunch of pecan halves with the bold, aromatic notes of brewed coffee and cocoa powder, all nestled in a buttery, flaky pie crust. Velvety semisweet chocolate chips add bursts of sweetness, perfectly complementing the smooth and gooey filling made with brown sugar, light corn syrup, and a hint of vanilla. The pie bakes to golden perfection, creating a subtly puffed, caramelized top that gives way to a luscious, mocha-infused center. Ideal for holidays or any special occasion, this show-stopping dessert is best served warm or at room temperature with a dollop of whipped cream for a truly delightful treat.
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Recipe Information
Ingredients
- 1 9-inch Unbaked pie crust
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 cup Light corn syrup
- 3 tablespoons Brewed coffee
- 2 tablespoons Cocoa powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 3 large Eggs
- 2 cups Pecan halves
- 0.5 cup Semisweet chocolate chips
- 1 cup Whipped cream (optional)
Instructions
Preheat your oven to 350°F (175°C).
Roll out your unbaked pie crust and press it into a 9-inch pie dish. Crimp the edges and set it aside.
In a medium saucepan, melt the butter over low heat. Add the brown sugar, corn syrup, brewed coffee, cocoa powder, vanilla extract, and salt. Stir until the sugar dissolves and the mixture is smooth. Remove from heat and let it cool slightly.
In a separate small bowl, beat the eggs until light and fluffy.
Gradually whisk the slightly cooled sugar-butter mixture into the beaten eggs until fully combined. Be sure to add the hot mixture slowly to avoid cooking the eggs.
Spread the pecan halves and chocolate chips evenly in the bottom of the prepared pie crust.
Pour the filling mixture over the pecans and chocolate chips, ensuring everything is well coated and evenly distributed.
Place the pie on the middle oven rack and bake for 45-50 minutes, or until the center is set and the top is slightly puffed. If the crust starts to brown too quickly, cover the edges with foil.
Remove from the oven and let the pie cool completely on a wire rack. This will allow the filling to set properly.
Serve at room temperature or slightly warmed with a dollop of whipped cream, if desired. Enjoy!
Nutrition Facts
Calories |
5344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.4 g | 465% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 538.3 g | 196% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 449.8 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 639 mg | 49% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2217 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
