Description
A nice twist on pecan pie for chocolate lovers. You can freeze a pie if not using both right away.
Ingredients
- 1 (15 ounce) package pie crusts
- 5 large eggs
- 1 cup light corn syrup
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup shortening (such as Crisco®)
- 1 tablespoon all-purpose flour
- 3 teaspoons instant espresso powder
- ½ teaspoon salt
- 1 (12 ounce) bag dark chocolate chips (such as Ghirardelli®)
- 1 ½ cups pecans
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line two 9-inch pie plates with pie crusts; fold excess dough to form a rim and flute as desired.
- Mix eggs
- corn syrup
- brown sugar
- white sugar
- shortening
- flour
- espresso powder
- and salt together in a bowl.
- Layer 1/2 of the chocolate chips on the bottom of each pie crust. Divide batter evenly between the 2 pies
- covering the chocolate chips completely. Lay whole pecans on top in concentric circles or chop pecans and press under batter. Cover with aluminum foil so as not to overcook pecans.
- Bake in the preheated oven for 15 minutes. Uncover and continue to bake until set
- about 30 minutes more. Remove from the oven and let cool completely
- about 30 minutes. Chill for at least 1 hour before serving.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 2 hrs 30 mins
Servings: 16