Just like my Maple Brown Butter Pecan Pie, this Espresso Chocolate Pecan Pie is easy to make with a no-roll crust and it is absolutely decadent! The filling is so thick, silky smooth, rich and chocolatey. I promise you will feel in heaven when you take your first bite. There is a chocolate press-in crust with a thick gooey sweet dark chocolate mocha filling with a bit of espresso powder. It's a deep dish pie which makes it extra decadent and the coffee flavor combined with dark chocolate makes this the most sophisticated pecan pie that ever lived. If you are more of a traditionalist, try my Maple Brown Butter Pecan Pie which also has a NO-ROLL, press-in crust. I'm all about saving time during the holidays, and I know that we don't all have time to make pastry!
WHY YOU WILL LOVE THIS RECIPE:
- Easy no-roll pie crust - you don't need to fuss over pie dough and make a mess of the kitchen. Although I LOVE making pastry... sometimes I just don't have time for it between work, my child and just... LIFE!
- Thick gooey chocolate pecan pie filling - the texture of this filling is like velvet! It is so smooth and thick that it is sexy. I have to stop myself from eating the whole pie. I can't wait for you to try it!
- Rich espresso dark chocolate filling - the mocha flavor from the combination of coffee and dark chocolate against the buttery nuttiness of the toasted pecans will blow your mind! This is such a flavorful pecan pie!
- Triple chocolate - there's a cocoa crust, melted chocolate in the filling AND dark chocolate chips inside!
- Deep dish pie - I like to make this in an 8-inch pie dish because I love the texture it has when baked with a thick layer of filling. You can also make this in an 9-inch dish, but then reduce the baking time by about 10 minutes.
INGREDIENTS FOR CHOCOLATE PECAN PIE
Here are some notes about the ingredients. For a full list of ingredients, check out the recipe card at the bottom of the page.
- Butter - you will need melted butter to make the filling and soft butter to make the crust. You can use salted or unsalted butter here.
- Eggs - three large eggs will add structure to set the filling since pecan pie filling is a sugar-based custard after all!
- Brown sugar - brown sugar adds caramel-like flavor due to the molasses content which makes the filling more complex. You can use light or dark brown sugar for this recipe.
- Corn syrup - corn syrup has special properties in that it contains certain types of sugar/carbohydrates that prevent crystallization and create a velvety viscosity so that the filling has a smooth consistency. You could replace it with maple syrup if you do not like using corn syrup, but I think it really helps with the texture.
- Dark chocolate - melted dark chocolate gets mixed right into the filling and it turns glossy, silky smooth. Since the filling is already sweet, I like to use 70% or more dark chocolate, but you can still use semi-sweet chocolate as well.
- Espresso powder - if you are serious about baking, espresso powder is a great ingredient to have on hand! You can use it to boost the flavor of brownies, chocolate cakes and add it to cookies, custards and more!
- Pure vanilla extract - vanilla will add rich undertones. I like this Madagascar Bourbon Vanilla extract.
- Salt - it's so important in the filling to balance all of the sugar!
- Pecans - if you have time, I recommend toasting the pecans in the oven or in a dry frying pan over the stove to maximize their flavor before chopping them up to mix into the filling.
- Dark chocolate chips - yes, more chocolate! Dark chocolate chips just melt into puddles in the filling and once cooled they become fudgy little bits. I'm telling you, this pie is pure bliss.
STEP BY STEP INSTRUCTIONS
- STEP 1). Make the crust. Place flour, cocoa powder, brown sugar and salt in a medium bowl and whisk to blend and press out any lumps of brown sugar (or pulse in a food processor). Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles coarse crumbs. The butter should be well dispersed and there should be no dusty flour left in the bowl. Sprinkle in 1-2 teaspoons of water and blend with your fingertips until it holds together in clumps. It should look like damp crumbs or clusters that hold together when squeezed.
- STEP 2). Bake the crust. Press the crumbs up the sides and evenly across the base of your baking dish. Bake for 15-20 minutes until golden and it feels dry and firm. Set aside to cool while you make the filling.
- STEP 3). Make the filling. Combine brown sugar, white sugar, eggs, corn syrup, cream, melted butter, espresso powder, vanilla and salt in a medium bowl. Whisk well until it is very smooth. Whisk in melted chocolate. It will look thick and luscious like chocolate pudding.
- STEP 4). Stir in pecans and chocolate chips.
- STEP 5). Bake. Carefully pour the filling into the cooled crust (it will be very full since this is a deep dish pie) and place tart pan on a rimmed baking tray. Bake in for 40-50 minutes until the top is deeply browned and there’s a jiggle i n the middle. After the first 20 minutes of baking, I tent a piece of aluminum foil over top to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.
- STEP 6). Cool. Transfer pie to a wire rack and let cool completely before serving.
EXPERT BAKING TIPS FOR ESPRESSO CHOCOLATE PECAN PIE
- Press the crust high up the sides. I can't repeat enough that this is a deep dish pie so there is a lot of filling that needs to be contained. You might think that there is not enough crust, but there is. I don't like a really thick crust so I think this is just the right amount to ensure the whole pie isn't too sweet.
- Press the crust crumbs out thinly. This makes a crust with just under ¼ inch thickness. It is meant to be thin so even though it may not look like enough, I promise it is. Make sure you push it up the sides so that it holds in the filling.
- Do not over-bake the crust. The crust is ready when it is fragrant and slightly darker brown (darker than it was originally since it is a cocoa crust after all). If you over-bake it then it may stick to the pie dish.
- Don't skip the salt! Salt is so important in baking, and especially in a sugar pie like this one! Do not leave it out.
- Do not over-bake the filling. The filling is ready when it puffs up and the pecans on top are golden. It should still wobble a bit in the middle since it will continue to cook and set as it cools. If it is completely stiff in the middle, then it will probably be over-cooked by the time it cools.
Pecan pie is already very sweet, so it is important to use bittersweet dark chocolate for this recipe. Look for chocolate with minimum 70% cocoa solids.
Making pecan pie at home is so easy and it tastes SO much better than buying it from the store. The filling is simple - you just whisk the ingredients and pour it into the crust. If you want, you can even buy a ready-made pie crust.
Yes you can. You can replace the corn syrup in this recipe with maple syrup, however I tested many versions and I still feel like the traditional way of using corn syrup creates the smoothest texture without being too runny.
Yes, you can actually wrap the whole pie and freeze it or you can cut it into slices and freeze the individual slices for up to 3 months.
If you happen to have leftover filling, you can make it into mini tarts by baking it in a muffin pan or buy mini pre-baked tart shells and bake it off.
Pecan pie keeps very well since it has such a high sugar content. You can store it in an airtight container at room temperature for up to 4 days or keep it in the fridge for 1 week.
If you love pie, check out these recipes!THE BEST Blueberry PieEasy Chocolate Cream PieBlueberry Pie BarsKey Lime Pie BarsEasy Raspberry PieThe Best Classic Apple Pie
Recipes with pecans
Looking for more recipes with pecans? Try these:
These are some of my favorite things to bake for Thanksgiving:
Espresso Chocolate Pecan Pie
- 1 cup plus 2 tbsp 160g all-purpose flour
- ¼ cup 21g cocoa powder (I prefer this one)
- ¼ cup 55g packed light brown sugar
- ¼ teaspoon salt
- 7 tablespoon 100g soft unsalted butter
- 1-2 teaspoon 5-10ml cold water
- ½ cup 110g packed dark brown sugar
- ½ cup 100g granulated sugar
- 3 large eggs
- ½ cup 120ml golden corn syrup
- ¼ cup 60ml light cream
- 2 tablespoon 28g unsalted butter, melted
- 1 teaspoon espresso powder
- 1 teaspoon 5ml pure vanilla extract
- ¼ teaspoon salt
- 4 oz 113g bittersweet chocolate (70% cocoa) melted
- 1 ½ cups 200g pecan halves
- ½ cup 85g dark chocolate chips
- Lightly brush an 8-inch pie dish with melted butter. Preheat your oven to 350°F.
- Make the crust. Place flour, cocoa, brown sugar and salt in a large bowl and whisk to blend (or pulse in a food processor). Add soft butter and rub it in with your fingertips (or pulse in short bursts) until it resembles breadcrumbs. The butter should be well dispersed and there should be very little dusty flour left in the bowl. Drizzle in cold water, starting with just 1 teaspoon, and mix it in (or pulsing the food processor) until the flour is moistened and it holds together in clumps, but it should not form a ball. If the dough still feels dry, sprinkle in another teaspoon of water, but be careful not to add too much or it will become sticky and very difficult to press into the dish. You still want it to have a clumpy crumb texture. Turn the mixture out into your prepared pie dish and press it evenly into the bottom and all the way up the sides. This is a deep dish pie so you’ll need to press it all the way up even if that means it is quite thin.
- Bake the crust for 15-20 minutes until it darkens slightly and feels dry to the touch. Transfer to a rack to cool while you make the filling.
- Make the filling. Combine brown sugar, white sugar, eggs, corn syrup, cream, melted butter, espresso powder, vanilla and salt in a medium bowl. Whisk well until it is very smooth. Whisk in melted chocolate. It will look thick and luscious like chocolate pudding. Stir in pecans and chocolate chips. Pour the filling into the cooled crust (it will be very full since this is a deep dish pie) and place tart pan on a rimmed baking tray.
- Bake in for 40-50 minutes until the top is deeply browned and there’s a jiggle i n the middle. After the first 20 minutes of baking, I tent a piece of aluminum foil over top to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely. The pie filling will settle as it cools.