I found the original recipe that inspired this Pecan Mocha Pie in a November 1997 edition of Bon Appetit magazine. It was a great issue, full of classic recipes for Thanksgiving that I used for years.
My favorite Thanksgiving pie is pumpkin, but when I make this Pecan Mocha Pie I always have a small piece of each. I love pecan pie, and this one is unbelievably good with the additional flavors of cocoa and espresso.
My family has traveled to Taos, New Mexico for the past 8 years every Thanksgiving. We stay at a wonderful place called The Inn on the Rio. The innkeepers, Jules and Robert have become dear friends. For several reasons, this year we have decided to stay home. I am sad about not going to Taos but very excited to be doing some cooking and baking this year! This pie has already been requested! And I’m sure I’ll make another one at Christmas.
This is the espresso powder I use, I am sure you can easily find it in the grocery store. This one little jar lasts me at least five years because I only use it for my Pecan Mocha Pie.
If you are making pies this year for Thanksgiving do yourself a favor and make this one! You will love it and it will become a new family favorite.
Let me know how you like it!
Pecan Mocha Pie
- 3 tbsp butter, unsalted
- 3 tbsp unsweetened cocoa powder
- 1 tbsp whipping cream
- 2 tsp instant espresso powder
- 1 cup light corn syrup
- 1 cup sugar
- 3 eggs
- 2 tsp vanilla
- 1/4 tsp sea salt
- 1 1/2 cups coarsely chopped pecans
Preheat oven to 350 degrees.
Melt butter in a heavy saucepan over medium heat. Stir in cocoa, cream and espresso powder. Pour into a large bowl.
Add corn syrup, sugar, eggs, vanilla and salt. Whisk until blended. Stir in pecans.
Pour filling into a 9 inch unbaked pie shell. Bake until puffed and set, about 1 hour. Transfer to a rack and let cool completely.
Top with fresh whipped cream and serve. Can be made a day ahead, cover and let stand at room temperature.
Grandma's Pie Crust
My Grandma's recipe does call for shortening which she always used. I'm not a fan, so I have adjusted this recipe to use butter. My sister has experimented with bacon fat and that was mighty delicious, although I still tend to choose butter. This recipe makes one 9 inch pie crust.
- 1 cup flour
- 1/2 tsp sea salt
- 1/3 cup butter, unsalted
- 3-4 tbsp water, very cold
Sift flour and salt.
Add butter, mix with a pastry cutter until the size of small peas.
Sprinkle 1 tablespoon of cold water at a time and gently toss with a fork. When moistened, roll into a ball.
On a lightly floured surface, roll out dough to form a 12 inch circle. Wrap pastry around rolling pin and unwrap over pie dish. Fold up sides of pastry to make a scalloped edge.
If you need to bake the pie shell, prick the bottom and sides with a fork. Bake in a 450 degree oven for 10-12 minutes until golden brown.