Tarte au chocolat expresso et aux pacanes
Ingrédients
- 1 can (5 ounces) evaporated milk
- 2 c. à soupe de beurre OU de margarine
- 1 cup mini chocolate chips
- 2 teaspoon espresso coffee powder OR instant coffee
- 1 tasse de sirop doré Beehive® OR Crown®
- 1/4 c. à thé de sel
- 1 c. à thé d’extrait de vanille pur
- 3 œufs
- 2 cuillères à soupe de farine tout usage
- 1 unbaked, deep-dish pie crust
- Garniture
- 1 tasse de pacanes hachées
- 1/4 cup flaked coconut
- 2 tablespoons mini chocolate chips
PRODUITS
Méthode
- Préchauffer le four à 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.
