Servings: eight to ten.
Make Ahead Tips
This pie tastes best if cooled and then refrigerated for several hours or overnight.
I like to serve the pie lightly chilled with a dollop of very lightly sweetened whipped cream.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Adding my vote -I am NOT a lover of traditional Pecan Pies. This however, is outstanding, the espresso cuts the intensity of the sweetness and the chocolate marries with it to let your taste buds have a relief from the intensity of the flavors. I serve this cold and sliced thinly with another shot of caffeine - espresso lovers, heads up!
This was so beautiful and tasty,it's become a thanksgiving tradition in my family! I never much cared for regular pecan pie but this is heavenly.
The pie is exceptionally beautiful and taste great, much better than traditional pecan pie. ??made it for our Thanksgiving;every one loved it. My family asked me to make it again for Christmas and made it for my friend's Christmas gift.They also loved it.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?