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Chocolate Espresso Pecan Pie

  • Beginner
  • 8 servings
  • 10 min
Baking Success Or Baking Mess


1 can (5 ounces) evaporated milk
2 tablespoons butter OR margarine
1 cup mini chocolate chips
2 teaspoon espresso coffee powder OR instant coffee
1 cup Beehive® OR Crown® Golden Syrup
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3 eggs
2 tablespoons all-purpose flour
1 unbaked, deep-dish pie crust
1 cup chopped pecans
1/4 cup flaked coconut
2 tablespoons mini chocolate chips


Preheat oven to 350°F.

Combine evaporated milk, butter, 1 cup chocolate chips and espresso coffee powder in a small saucepan. Cook over low heat, just until chocolate melts. Stir in corn syrup, salt and vanilla extract.

Whisk together eggs and flour in a large bowl. Gradually whisk in chocolate mixture. Pour into pie crust.

Combine pecans, coconut and 2 tablespoons chocolate chips. Sprinkle over top of pie.

Bake for 40 to 45 minutes or until pie is set. Cool on a wire rack. Serve with whipped cream or a scoop of ice cream.

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