Pie Recipe #38 - Pecan Chocolate Espresso Pie

Pecans are involved again this week but in a different combination. This pie contains chocolate and espresso for a lip-smacking combination. Ingredients: 1 (9-inch)pie crust, 1 1/3 cups pecan halves, 4 eggs, 1 tablespoon instant espresso powder, 1/3 cup butter, softened, 3/4 cup light brown sugar, 1 teaspoon vanilla extract, 1/4 cup unsweetened cocoa powder, a pinch of salt, 1 cup light corn syrup. Preheat oven to 400 degrees. Place pie crust in a pie plate, flute the edges and prick all over with a fork. Chill for 10 minutes while oven heats. Bake in preheated oven for 5 minutes (crust will not brown). Remove to wire rack and cool completely before filling. Break up pecan pieces and sprinkle them evenly on the bottom the cooled pie shell. 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. Again preheat oven to 400 degrees. 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 2-3 minutes; with toothpick or tip of a 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 to 350 degrees and continue baking 33-37 minutes longer (or until edges are cracked and risen but center still quivers slightly when pie is shaken gently). Do not overbake! If pie begins to brown excessively, cover top lightly with foil. Remove from oven to wire rack and cool before serving. Submitted by MARBALET on allrecipes.com. "As easy as pie!"