Chocolate Espresso Pecan Pie

Chocolate Espresso Pecan Pie

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  • Your favorite 10” Single Pie Crust, prepared
  • 3 T flour
  • 2 C Pioneer® Golden Light Brown Sugar
  • 1 tsp. salt
  • 2 tsp. espresso powder
  • 6 T milk
  • 4 LG eggs
  • 2 tsp. vanilla extract
  • ½ C bittersweet chocolate, finely chopped
  • ½ C melted butter
  • 3 C pecans


  1. Preheat oven to 375° F. Fit the pastry into a 10-inch pie plate. 
  2. In a large bowl, mix together the flour, Pioneer® Sugar, salt and espresso powder. Add the milk and eggs beating well. Stir in the vanilla and chocolate. Then add the butter and nuts. Pour the mixture into the crust, and bake for 45 to 50 minutes until the filling is set most of the way to the center.
  3. Remove from the oven and let sit to completely set up. Cool completely before serving.
Chocolate Espresso Pecan Pie
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