Chocolate Coffee Pecan Pie
For some people (not me) pecan pie is just too sweet. If that’s you, the addition of coffee and bittersweet chocolate in this recipe offsets the sweetness. Phyllo is super easy to work with and very forgiving. Some of the sheets will probably be torn. It doesn’t matter: just piece them back together again. The results will still look great.Ingredients:
Filling
1 cup (250 mL) golden corn syrup
½ cup (125 mL) brown sugar
1 tbsp (15 mL) espresso or coffee or 1 tbsp (15 mL) hot water mixed with
1 tsp (5 mL) instant coffee or espresso powder
3 eggs, lightly beaten
¼ cup (60 mL) butter, melted and cooled slightly
2 tsp (10 mL) vanilla
Shell
8 sheets thawed frozen phyllo from a 454-g box
3 tbsp (45 mL) melted butter
2 cups (500 mL) chopped pecans, coarsely chopped
2 oz (55 g) 70 or 75% bittersweet chocolate, coarsely chopped
Directions:
Preheat oven to 350°F (180°C).
In a medium bowl, whisk corn syrup with brown sugar, espresso, eggs, ¼ cup (60 mL) butter and vanilla.
Leaving phyllo stacked, remove 8 sheets from package. Cut and discard a 3-inch (8- cm) strip from long end of stack. Remove 1 sheet of phyllo and place on counter. Cover stack with tea towel. Working quickly and using butter like a glue, lightly brush outside edges with melted butter. Then brush inside part of phyllo (it does not need to be perfect or to cover it all; it is simply to help second sheet stick). Remove second sheet of phyllo (covering stack), and place directly on first, matching edges as best you can. If it is ripped, just piece it together. Continue buttering and stacking phyllo. Lift stack of phyllo into a 10-inch (25‑cm) deep pie plate, easing into plate. Using scissors, cut phyllo so that about 1 inch (2.5 cm) overhangs edges (discard extra). Roll and squeeze edges to form a rim just inside of pie plate. Brush remaining butter over rim edges.
Sprinkle pecans and chocolate over base of phyllo. Stir filling, then pour into crust. Bake in preheated oven 40 to 45 minutes or until edges are brown and filling is set. Cool completely. Serves 8
Filling
1 cup (250 mL) golden corn syrup
½ cup (125 mL) brown sugar
1 tbsp (15 mL) espresso or coffee or 1 tbsp (15 mL) hot water mixed with
1 tsp (5 mL) instant coffee or espresso powder
3 eggs, lightly beaten
¼ cup (60 mL) butter, melted and cooled slightly
2 tsp (10 mL) vanilla
Shell
8 sheets thawed frozen phyllo from a 454-g box
3 tbsp (45 mL) melted butter
2 cups (500 mL) chopped pecans, coarsely chopped
2 oz (55 g) 70 or 75% bittersweet chocolate, coarsely chopped
Directions:
Preheat oven to 350°F (180°C).
In a medium bowl, whisk corn syrup with brown sugar, espresso, eggs, ¼ cup (60 mL) butter and vanilla.
Leaving phyllo stacked, remove 8 sheets from package. Cut and discard a 3-inch (8- cm) strip from long end of stack. Remove 1 sheet of phyllo and place on counter. Cover stack with tea towel. Working quickly and using butter like a glue, lightly brush outside edges with melted butter. Then brush inside part of phyllo (it does not need to be perfect or to cover it all; it is simply to help second sheet stick). Remove second sheet of phyllo (covering stack), and place directly on first, matching edges as best you can. If it is ripped, just piece it together. Continue buttering and stacking phyllo. Lift stack of phyllo into a 10-inch (25‑cm) deep pie plate, easing into plate. Using scissors, cut phyllo so that about 1 inch (2.5 cm) overhangs edges (discard extra). Roll and squeeze edges to form a rim just inside of pie plate. Brush remaining butter over rim edges.
Sprinkle pecans and chocolate over base of phyllo. Stir filling, then pour into crust. Bake in preheated oven 40 to 45 minutes or until edges are brown and filling is set. Cool completely. Serves 8
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