Mocha Pecan Pie
A rich and decadent chocolate pecan pie infused with coffee liqueur and topped with whipped cream, perfect for special occasions and dessert lovers seeking bold flavors.
Ingredients
- 6 oz. semi-sweet chocolate, chopped
- 1/4 cup coffee liqueur ⓘ
- 1 1/2 tablespoons coffee liqueur ⓘ
- 3 eggs, beaten
- 1/2 cup packed dark brown sugar ⓘ
- 2 teaspoons vanilla extract ⓘ
- 1 cup light corn syrup ⓘ
- 1/4 teaspoon salt ⓘ
- 4 oz. unsalted butter, melted ⓘ
- 1 cup coarsely chopped pecans ⓘ
- unbaked 9-inch pie shell ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In a heavy medium saucepan, combine chopped semi-sweet chocolate and 1/4 cup coffee liqueur.
- Melt over low heat, stirring until smooth.
- In a large bowl, beat eggs, dark brown sugar, corn syrup, vanilla extract, and salt until blended.
- Add the melted chocolate mixture and blend well.
- Stir in melted butter and coarsely chopped pecans.
- Pour the filling into an unbaked 9-inch pie shell.
- Bake for 45 to 50 minutes or until the pie is barely set in the center.
- Transfer to a rack and cool.
- Whip the chilled heavy cream with the remaining 1 1/2 tablespoons coffee liqueur until soft peaks form.
- Serve each slice with a generous amount of whipped cream.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you want a non-alcoholic option, replace coffee liqueur with strong brewed coffee or espresso. To prevent the crust from burning, cover the edges with aluminum foil if it browns too quickly. Ensure the pie cools completely before serving to allow it to set properly.
Serving Suggestions
Serve each slice of Mocha Pecan Pie with a generous dollop of whipped cream flavored with coffee liqueur for an extra touch. This pie pairs beautifully with a scoop of vanilla or coffee ice cream. For a complete dessert spread, consider serving it alongside a fruit salad or a slice of Mom'S Zucchini Bread.
Storage & Reheating
Store any leftover pie in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through. Alternatively, you can enjoy it cold, as the flavors develop nicely after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Mocha Pecan Pie contains roughly 463 calories, with 4g protein, 47g carbohydrates, and 25g fat. It is a good source of vitamin A (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the Mocha Pecan Pie a day in advance. Once baked and cooled, store it in the refrigerator. Allow it to come to room temperature before serving, or gently reheat slices as desired.
What can I substitute for corn syrup?
If you prefer not to use corn syrup, you can replace it with equal amounts of maple syrup or honey. Keep in mind that using these substitutes may slightly alter the flavor and sweetness of the pie.
Is it possible to make this recipe gluten-free?
Absolutely! To make Mocha Pecan Pie gluten-free, simply use a gluten-free pie crust. There are many excellent store-bought options available, or you can make your own using gluten-free flour blends.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).