Today is Chocolate Pecan Pie Day, and I could not be more excited! This is definitely better using our 1936 Instant Chocolate Coffee(or vanilla or hazelnut or classic, or cinnamon & spices =)). I could eat chocolate pecan pie every day and never get bored. What's not to love about a delicious pie with a chocolate crust and crunchy pecans? Nothing, that's what! Go ahead and make yourself a chocolate pecan pie today.

Ingredients

½ recipe flaky piecrust, chilled and rolled into a 13-inch-diameter circle
1 egg, beaten with a pinch of salt
¾ cup packed light brown sugar
¾ cup light corn syrup
3 tablespoons unsalted butter, melted and cooled
3 large eggs
2½ teaspoons
1 teaspoon vanilla extract
1¼ teaspoons ground cinnamon
¾ teaspoon kosher salt
2 teaspoons 1936 Instant Chocolate Coffee(or vanilla or hazelnut or classic, or cinnamon & spices =)
1½ cups pecan halves
3 ounces bittersweet chocolate, coarsely chopped (½ cup)
Vanilla ice cream or whipped cream, for serving

Directions

• Step 1

To partially bake the crust, turn the oven on to 425 degrees Fahrenheit. Create a circle from the centre of a ripped 12-inch sheet of aluminium foil. Put aside some aluminium foil that has been bent and rounded into a ring that is 2 inches in diameter. Remove a sheet of foil big enough to cover the top and sides of the crust, and place it in a bowl with a couple and a half to three cups of pie weights or dried beans.

• Step 2
Place the rolled-out pie dough that has been refrigerated in a pie plate and crimp the edges. To prevent the crust from rising too much while baking, prick it with a fork and brush it with the beaten egg. Cover the inside of the piecrust with foil and pie weights you've prepared in advance. Allow the crust to bake for 15 minutes, or until the edges are golden. Just throw away the foil and pie weights. After 10 minutes, remove the foil ring and continue baking until the bottom and sides are golden and the crust is dry. Allow to cool to room temperature.

• Step 3

Make the filling while you wait for the pie crust to cool. Put the oven temperature down to 400 degrees. Brown sugar and corn syrup are blended for 2 minutes at medium speed in a large bowl using an electric mixer. Put the mixer on low and add the butter, blending it in thoroughly. Turn the mixer up to medium-high, add the eggs one at a time, and continue beating for 2 more minutes, or until the mixture is very thick and smooth. Mix in the espresso powder, vanilla, cinnamon, and salt.

• Step 4

After the crust has cooled, spread the chocolate on the bottom and sprinkle the pecans on top. Spread the pecans out in a single layer as you pour the sugar mixture over them. After 8 to 10 minutes, check the crust to see if it needs more time in the oven, and then cover it with aluminium foil to keep it from burning. Bake for an additional 5 minutes, or until a golden brown and crispy crust forms on top of the filling. Continue baking for another 20-25 minutes at 350 degrees until the filling is puffed and the centre barely jiggles when tapped.

• Step 5

After 1 1/2 to 2 hours, move the pie to a wire rack to cool completely. Slice and serve with whipped cream or vanilla ice cream.

So, what are you waiting for? Get out there and enjoy some delicious 1936 Chocolate Torrefacto Instant Coffeepecan pie today! And if you don’t have any of the ingredients on hand, no worries. You can easily find them all online (including our 1936 coffee www.1936instantcoffee.com). Just be sure to stock up so you can celebrate Instant Coffee Chocolate Pecan Pie Day again next year!