Yield: Yields one 9-inch pie
Servings: 8 to 10
It’s a beloved New Orleans tradition to add roasted, ground chicory root to coffee. The resulting chicory coffee, which you can buy at well-stocked grocery stores, adds a delicious bitter undertone to this pie. If you can’t find chicory coffee, use dark-roasted regular coffee.
Make Ahead Tips
The pie dough may be made up to 1 month ahead; wrap it well in plastic wrap and foil and freeze it. Defrost in the refrigerator overnight before rolling it out. The pie can be made up to 1 day ahead (store covered with plastic at room temperature), but it’s best eaten warm.
Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.
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This is quite possibly the best dessert I've ever had. I love pecans and like pecan pie, but it is too sweet, even for my sweet tooth. This pie has the very pleasant, bitter coffee flavor to complement the sugar. And the crowning touch is the salt: I used Mediterranean Sea Salt, and the large grains did not melt completely, so they drizzled on top of the pie. It's like a salt caramel mocha. It is not difficult to make, and very delicious. I was able to find chicory coffee in my local Safeway, which I think was important, although a french roast or espresso roast would work fine. You want the coffee strong and bitter.The pie crust was the easiest I've made, entirely in the food processor. It came out great. I would really recommend that method to people who are afraid of pie crust.
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