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Chocolate Espresso Pecan Pie
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Delicious rich, chocolately pecan pie!

Mary Pat

Serves/Makes:6 or more

  • 1 9 inch pie crust, partially baked
  • 3 oz (84 grm). unsweetened chocolate
  • 3 tbsp (45 ml) butter
  • 1 cup (225 ml) sugar
  • 1 cup (225 ml) light corn syrup
  • 3 eggs
  • 2 tsp (10 ml) espresso powder
  • 1 tsp (5 ml) vanilla
  • 1 tbsp (15 ml) Kahlua
  • 1-1/2 cups (350 ml) pecans
  • Preheat oven to 425 degrees (225 C.).
  • Microwave chocolate and butter for 1 to 2 minutes and wisk until smooth.
  • Add sugar, syrup, eggs, espresso powder, vanilla and Kahlua and wisk until smooth.
  • Stir in nuts and pour into partially baked pie shell.
  • Bake for 45 minutes or until middle is set and sides have cracked.
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