Cinnamon Mocha Pecan Pie with Coffee Whipped Cream

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1 prebaked 9 inch pie crust
3 tablespoons unsalted butter
3 tablespoons Light Cocoa Powder or 50/50 blend of Light Cocoa Powder and Black Onyx Cocoa Powder for extra richness
1 tablespoon whipping cream
2 teaspoons instant espresso powder or instant coffee powder
1¼ teaspoons Ground Saigon Cinnamon
1 cup light corn syrup
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
¼ teaspoon salt
1 ½ cups coarsely chopped pecans (about 6 ounces)

Coffee Whipped Cream:
1 cup chilled whipping cream
3 tablespoons coffee liqueur
1 tablespoon powdered sugar

Dust with British Baking Spice Blend or Saigon Cinnamon


Preheat oven to 350°F.

Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream, espresso powder and cinnamon. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust.

Bake until puffed and set, about 1 hour.

Transfer to rack and cool completely. Top with coffee whipped cream and dust with spices just before serving.



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