I’m reposting this recipe for mocha pecan pie from Nov. 2005, because it’s become, over 15 years, my go-to pie for this time of year. It’s rich, it’s delicious, it’s easy to make, and it’s foolproof. I’ve made 5 of them in the last month.
Originally from Sundays at Moosewood, this recipe makes one 9-inch pie. I am not a fan of pecan pie generally, but I do like this one.
1/3 cup butter
1 cup unbleached white flour
3 Tbsp. ice water
3/4 cup sugar
1/2 cup maple syrup
2 Tbsp. coffee liqueur [I use Tia Maria and
probably definitely splash in a little extra]
2 Tbsp. butter
2 Tbsp. unbleached white flour
3 lg. eggs
1/2 cup semi-sweet chocolate chips
1 cup toasted pecans
What to Do:
Preheat the oven to 400 F.
For crust, cut butter into flour with knife, pastry cutter, or your fingers, until the mixture resembles coarse cornmeal. Add about 3 T. ice water, and combine until dough clings together in a ball. Roll out on a lightly floured board. Place crust in a 9-inch pie plate and crimp the edges.
To make the filling, put all filling ingredients except the pecans into a food processor and puree until chocolate chips are completely ground up and everything is smooth. Pour the filling [making sure that the very sharp blade of the food processor doesn’t fall onto your hand and slice it, as once happened to me] over the pecans in a bowl, and stir just enough to coat the nuts.
Pour filling into unbaked 9-inch pie shell. Bake at 400 degrees F for 10 minutes, then reduce heat to 350 degrees F and bake for another 30+ minutes, or until filling is set but still moist. Cool completely before cutting. Serve with whipped cream or vanilla ice cream, if desired.
You could substitute dark chocolate chips for semi-sweet if you like a darker flavour.