Ingredients for Mocha Pecan Pie
- 1 cup (2 sticks) cold unsalted butter
- White Flour
- Ice Water
- Sugar
- Maple Syrup
- Coffee Liqueur
- 2 large eggs
- Semi Sweet Chocolate Chips
- 1 1/2 cups pecan halves
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How to Make Mocha Pecan Pie
- Preheat oven to 400°F (200°C).
- Prepare the crust: In a large bowl, cut 1 cup (2 sticks) cold unsalted butter into 2 1/2 cups all-purpose flour using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 3-4 tablespoons ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer to a 9-inch pie plate. Trim and crimp the edges.
- Prepare the filling: In a blender, combine 1 cup brewed strong coffee, 1 (14 ounce) can sweetened condensed milk, 1/2 cup unsweetened cocoa powder, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 cup semi-sweet chocolate chips. Blend until completely smooth.
- In a separate bowl, gently combine the filling with 1 1/2 cups pecan halves. Stir just until the pecans are coated.
- Pour the filling into the prepared pie crust.
- Bake at 400°F (200°C) for 10 minutes. Reduce the oven temperature to 350°F (175°C) and bake for another 30-35 minutes, or until the filling is set around the edges but the center is still slightly jiggly.
- Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
1248g
Fat
400g
Carbs
149g
