Chocolate Espresso Pecan Pie

Traditional pecan pie gets a makeover with the addition of chocolate and espresso flavors!

Course Dessert - pie
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Author Sarah @ The Gold Lining Girl


  • 1 - 9- inch unbaked prepared pie crust
  • 1 - 4 oz. bar semi-sweet baking chocolate coarsely chopped
  • 4 tbsp. unsalted butter
  • 2 tbsp. instant coffee granules
  • 1 tbsp. hot water
  • 4 large eggs
  • 1/2 c. light corn syrup
  • 1/2 c. dark corn syrup
  • 1 c. sugar
  • 2 c. pecan halves


  1. Carefully unroll the pie crust, and arrange it in a 9-inch pie plate. Crimp or scallop the edges of the crust.
  2. In a small bowl, combine the chocolate and butter.
  3. Microwave for 30-second intervals until the chocolate is melted, and the mixture is smooth.
  4. In a small cup or mug, combine the instant coffee and water.
  5. Stir until the coffee granules dissolve.
  6. In a large bowl, combine the eggs, light corn syrup, dark corn syrup, and sugar, whisking until combined.
  7. Add the coffee mixture and chocolate mixture to the egg mixture.
  8. Carefully fold in the pecans.
  9. Pour into the prepared pie crust.
  10. Bake at 350 degrees for 45-50 minutes, or until it begins to puff in the middle and appears set.
  11. Remove to a wire rack to cool completely. 

  12. Chill thoroughly before cutting and serving, at least 2 hours.