Sunday, December 13, 2015

How-to: Mocha pecan pie

Posted By on Sun, Dec 13, 2015 at 7:19 AM

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Christmas is coming up fast! Let’s make something traditional but with a twist.

If you love pecan pie like I do, and are a coffee lover as well, this sweet treat will be the bomb! Even your non-coffee loving friends will give this pie rave reviews. It’s that good.

A pecan is not technically a nut, although it looks like one and the name means “a nut requiring a stone to crack” in the Algonquian language, a subfamily of Native American languages. Pecans, among other "nuts," are a fruit with a single pit surrounded by husk, and that pit contains the seed that we are familiar with. Pecan is one of the very few fruits that are truly from the United States and grown primarily in the South.

The origin of pecan pie has long been traced to the early French settlement of Louisiana, but some believe it was invented by Karo Corn Syrups in the early 1900s to promote their product.

Mocha Pecan Pie Recipe

This filling is a classic Karo recipe but I add coffee. (If you don’t want to use corn syrup you can substitute maple syrup.)


For crust:
• 1/3 cup butter
• 1 cup unbleached white flour
• 3 tablespoons ice water
- OR -
• 1 (9-inch) unbaked OR frozen deep-dish pie crust*

For filling:
• 1 cup corn syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1 teaspoon pure vanilla extract
• 2 tablespoons coffee liqueur or strong brewed coffee
• 1-1/2 cups (6 ounces) pecans

For glaze (Optional)
• 3 tablespoons butter
• 3 tablespoons maple or corn syrup

  1. For the crust, cut the butter into the flour with a knife, a pastry cutter or your fingers, until the mixture resembles a course cornmeal. 
  2. Add about 3 tablespoons of ice water and combine until the dough clings together in a ball. 
  3. Roll it out on a lightly floured board. 
  4. Place the crust in a 9-inch pie plate and crimp the edges. (See a couple of ways to crimp the edges below.)
  5. Preheat your oven to 350°F.
  6. Mix corn syrup, eggs, sugar, butter, vanilla, and coffee using a spoon. 
  7. Stir in the pecans. 
  8. Pour filling into the pie crust.
  9. Bake on center rack of oven for 60 to 70 minutes. (See tips for doneness and high altitude adjustments below.)
  10. Cool for 2 hours on a wire rack before serving. 

*To use prepared frozen pie crust: Place a cookie sheet in the oven and preheat the oven as directed. Then continue to mix the ingredients to create the filling, pouring the filling into the frozen crust and bake on the preheated cookie sheet.

  • A couple of simple ways to crimp the edges:
    - For a really simple neat finish, use the tines of a fork, pressing them all the way around the rim of the pie dish.
    - For a classic crimp, use one finger to push the pastry down towards the outside of the dish. Pinch around that finger with the finger and thumb of your other hand to create a scalloped effect.

  • Doneness:
    - The pie is done when the center reaches 200°F. Tap the center surface of the pie lightly to test, it should spring back when done. For easy clean up, spray the pie pan with cooking spray before placing the pie crust in the pan. If your pie crust is over-browning, cover the edges with foil. 

  • High Altitude Adjustments:
    - Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.


Angela Greenberg is a Christian, a homeschooling mom of four, and a coffee lover. She roasts coffee as a hobby and loves learning about coffee. You can follow her on Twitter @tazzadiluna.

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