Chocolate Espresso Pecan Pie

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1/2 cup Corn syrup, light
  • 1/2 cup Corn syrup, dark

• Baking & Spices

  • 1 oz Bar semi-sweet baking chocolate
  • 1 cup Sugar

• Nuts & Seeds

  • 2 cup Pecan, halves

• Bread & Baked Goods

  • 1 inch Unbaked prepared pie crust

• Drinks

  • 2 tbsp Instant coffee granules

• Dairy

  • 4 tbsp Butter, unsalted

• Liquids

  • 1 tbsp Water, HOT

Found on thegoldlininggirl.com

Description

Ingredients

• 1 - 9-inch unbaked prepared pie crust
• 1 - 4 oz. bar semi-sweet baking chocolate, coarsely chopped
• 4 tbsp. unsalted butter
• 2 tbsp. instant coffee granules
• 1 tbsp. hot water
• 4 large eggs
• ½ c. light corn syrup
• ½ c. dark corn syrup
• 1 c. sugar
• 2 c. pecan halves

Directions

• Carefully unroll the pie crust, and arrange it in a 9-inch pie plate. Crimp or scallop the edges of the crust.
• In a small bowl, combine the chocolate and butter.
• Microwave for 30-second intervals until the chocolate is melted, and the mixture is smooth.
• In a small cup or mug, combine the instant coffee and water.
• Stir until the coffee granules dissolve.
• In a large bowl, combine the eggs, light corn syrup, dark corn syrup, and sugar, whisking until combined.
• Add the coffee mixture and chocolate mixture to the egg mixture.
• Carefully fold in the pecans.
• Pour into the prepared pie crust.
• Bake at 350 degrees for 45-50 minutes, or until it begins to puff in the middle and appears set.
• Remove to a wire rack to cool completely. Cut and serve!