Chocolate Coffee Pecan Pie (one 9" pie)

Pie Crust

• 1 1/4 cups flour
• 1/2 tsp salt
• 1/2 tsp sugar
• 8 T unsalted butter
• 4-5 T ice cold water

Pulse flour, salt, and sugar in food processor. Add butter and pulse until butter is about the size of peas. Slowly add water and pulse until dough just comes together. Wrap in plastic and chill at least 30 minutes. Roll out and line pie pan. Crimp as desired. Chill in freezer about 30 minutes. Line with foil or parchment and fill with pie weights or dried beans, Bake at 350 degrees for about 15 minutes until slightly browned. Remove from oven and remove parchment and beans. Return to oven and bake another 5-7 minutes.

Pie Filling

• 3/4 cup light brown sugar
• 1/2 cup light corn syrup
• 1/4 cup dark corn syrup
• 3 T melted unsalted butter
• 3 eggs
• 3 tsp instant espresso powder
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 3/4 tsp salt
• 1/1/2 cups pecans, coarsely chopped
• 3 ounces dark chocolate (Valrhona 67% or other good quality dark chocolate)

Beat brown sugar and corn syrups. Add butter and mix until incorporated. Add eggs. Add espresso powder, cinnamon and salt. Add pecans and mix to coat. Sprinkle chocolate onto bottom of par baked crust. Top with pecan mixture. Bake at 350 degrees until set, about 40-45 minutes. If crust or filling become too brown, cover loosely with foil.