Recipe Pecan And Chocolate Espresso Pie (Pie)

Required Ingredients:

• 1 1/4 cups all-purpose flour
• 1 pinch salt
• 6 tablespoons unsalted butter, chilled
• 5 tablespoons ice water
• 1 1/3 cups pecan halves
• 4 eggs
• 1 tablespoon instant espresso powder
• 1/3 cup unsalted butter, softened
• 3/4 cup light brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1 pinch salt
• 1 cup light corn syrup

Preparing/Cooking:

• To Make Crust: In a medium bowl, combine flour and salt and mix well.
• With two knives or a pastry blender, cut in butter until mixture is in fine crumbs.
• Gradually add just enough ice water so that the pastry holds together.
• Form into a ball, then flatten into a disk.
• Handle as little as possible.
• Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
• Roll out crust on lightly floured surface with lightly floured rolling pin.
• Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary.
• Crust should be rolled into a circle about 13 inches in diameter.
• Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim, trimming excess from edges and pinching or fluting rim decoratively as desired.
• Preheat oven to 400 degrees F (205 C).
• Thoroughly prick crust all over with fork.
• Chill for at least 10 minutes while oven heats.
• Bake in preheated oven 5 minutes (crust will not brown).
• Remove to rack and cool completely before filling.
• Leave oven at 400 degrees F (205 C).
• Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
• To Make Filling: In a small bowl beat eggs to combine.
• Add espresso powder and beat to mix.
• Let stand at least 10 minutes, beating occasionally to dissolve espresso.
• In a medium bowl cream softened butter, sugar, and vanilla until light and fluffy.
• Beat in cocoa and salt.
• Add egg/espresso mixture 1/3 at a time, beating after each addition, until smooth.
• Stir in corn syrup.
• This mixture will be like custard and it will be thick.
• Pour mixture slowly over pecans in pie shell.
• If any pecans do not get completely covered by the filling, submerge them until they do.
• Let stand 2 to 3 minutes; with toothpick or tip of sharp knife, pierce any remaining air bubbles (during this standing period, pecans may rise to top of pie).
• Bake in preheated oven for 10 minutes.
• Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently).
• Do not over-bake! If pie begins to brown excessively, cover top lightly with foil.
• Remove from oven; cool on rack before serving.

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