Chocolate Espresso Honey Pecan Pie
So this pie walks into a chocolate bar...
Gone are the days of having to choose just one dessert item. Sprinkle Bakes blogger, Fair Trade advocate and food photographer extraordinaire Heather Baird takes pecan pie into uncharted territory with a surprising ingredient: a honeycomb chocolate bar. It’s two desserts in one confection for twice the deliciousness. And with four Fair Trade Certified ingredients in every bite, you’re at least twice as likely to reach for another slice. No decisions. No regrets. No leftover pie.
For the pie crust
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup cold butter, cubed
- 4-5 Tbsp ice cold water
For the pie filling
- 4 eggs
- 1 cup Fair Trade Certified honey
- 2/3 cup tightly packed Fair Trade Certified light brown sugar
- 1/2 cup unsalted butter, melted
- 1 tsp instant espresso powder
- 2 tsp Fair Trade Certified Ceylon Cinnamon Powder
- 1 2.8 ounce Fair Trade Certified Honeycomb Chocolate Bar, finely chopped
- 1 1/4 cups pecan halves
- Whipped cream for serving
- Extra cinnamon for sprinkling
Make the pie crust
- Place the flour, salt, and cubed butter in the bowl of a food processor. Pulse 3-4 times until the butter is distributed and pea-sized pieces are visible. Pulse while adding the ice cold water through the processor’s feeding tube. The dough should come together with several pulses and form a ball to one side of the bowl.
- Lightly flour a work surface and rolling pin. Roll the pie crust to 12-inches for a 9-inch pie, or 14 inches for an 11-inch tart pan. Fit the dough inside the pan and turn the overhanging dough under; crimp the edges as desired. Refrigerate the pie crust while you prepare the filling.
- Preheat the oven to 350°F
Make the filling & assemble
- Beat together the eggs, honey, brown sugar, butter, espresso powder, and cinnamon in a medium bowl using an electric mixer. Stir in the chopped chocolate and pecans.
- Place the pie crust-lined pan on a baking sheet and carefully pour the pecan filling on top of the crust. Transfer the pan to the oven and bake for 45-50 minutes or until the filling is puffed and set. Insert a knife near the center of the pie; it should come out clean when the pie is done.
- Cool the pie in the pan on a wire rack. Cover and chill for 2 hours. Serve with whipped cream and a pinch of cinnamon on top.