Reader Caroline writes:
This is my first year making Thanksgiving all by
myself and it’s also my first Thanksgiving with my
boyfriend and his family. I’ve been trying to find a
great pecan pie recipe and you were the first person who
popped in my head when I thought, “who bakes and would
know these things??
Do you have a definitive pecan pie
Well, Caroline, definitive is a big word, but I can tell you I do have a really, really good pecan pie recipe that has worked multiple times for me. It’s delicious, a little special, a touch off the beaten track, and – to coin a term – easy as pie to make. If your boyfriend and his family have any love for pecan pie, I’m betting you’ll get raves for this one.
It comes from the accurately named tome Pie by Ken Haedrich. If you love pie, this is a great book to own. Trust me. I wouldn’t be without it in my cookbook library.
Snowbird Mountain Lodge’s Mocha Pecan Pie
1 9″ single pie crust (if you don’t have a tried and true recipe, consider this one)
3 Tblsp unsweetened cocoa powder
2 tsp instant espresso or coffee granules
3 Tblsp unsalted butter, melted
1 Tblsp heavy or whipping cream
1 Cup sugar
1 Cup light corn syrup
3 large eggs at room temperature
2 tsp vanilla extract
1/4 tsp salt
1 1/2 Cups coarsely chopped pecans
Prepare your pie crust according to instructions and place in 9″ pie pan. Place in freezer for 15 minutes, then partially prebake at 400f for 15 minutes (be sure to line the crust with aluminum foil and fill with dried beans before baking), then allow to cool. Reduce the oven temperature to 350f.
Combine the cocoa, coffee, butter, and cream in a large bowl. Whisk to blend. Add the sugar, corn syrup, eggs, vanilla, and salt. Whisk again to smooth. Stir in the pecans and pour into the cooked pie shell. Gently rake a fork through the filling to distribute the nuts evenly.
Place the pie on the center rack of your oven and bake for 30 minutes. Rotate the pie 180 degrees so that the part that faced the back of the oven now faces the front. Continue to bake until the filling has puffed around the edge and the middle is set (I find this usually takes around another 20 to 30 minutes). To check, give the pie a quick little nudge. The filling should not move in waves under the crusty surface.
When finished baking, transfer to a wire rack to cool. May be served at room temperature or cooled in the refrigerator.
For added deliciousness, I like to add a touch of the espresso powder and cocoa to the pie crust as well. Oh, and a dollop of whipped cream (not too heavily sweetened!) is a delectable compliment, too.
Caroline, I hope you find this recipe helpful. It’s one that always gets raves when made at Casa Twistie. I hope it will do the same in your home.