You can’t live with ‘em, you can’t live without ‘em. There’s something irresistible-ish about ‘em. We grin and bear it ’cause the nights are long. I hope that something better comes along.
When we last left off actually talking about food there were two pie competitions looking for entries. Not only did I attempt a pie for these contests tonight, I attempted two!
Maybe it has been the long days recently, but I was really craving a coffee influence in the pie I created for contest. I thought about the seasonality of a pie for entry into a contest in April and ultimately decided that coffee is a year round beverage that is a foregone conclusion at the end of a meal, so why not create a decadent pie?
Have I ever mentioned that having a Starbucks located in the lobby of my place of employment, which is probably one of the worst things ever to happen to me? If I had failed to mention that, let me just take the time to explain how hard it is not enjoy a wonderful caffeinated beverage when every time I step out of my hidey-hole office the scent of fresh coffee smacks me in the nostrils. Actually, I don’t think I even have to really explain this phenomenon. When you are tired and need a break and there is a Starbucks in your face constantly you are going to develop a nasty coffee addiction.
I have a usual, Grande Red Eye black, in layman’s terms a coffee with two espresso shots, no cream, no sugar. When I am looking for flavor over caffeine I usually tend to go for a grande coconut mocha with half chocolate and coconut syrup. What I end up with is a delightful Mounds like beverage that can cure a caffeine headache and sweet tooth in a hot second.
When it came time to create a pie I couldn’t help but try to recreate my favorite drink in pie form. I had two divergent ideas that eventually lead to two different pies, wonderful in their own little ways. My personal favorite was the Mocha-nut pie which if you continue reading you will learn all about.
I knew I wanted a blend of a derby and/or pecan pie with tons of chocolate and coffee flavor, however, I was more than willing to loose the gooey layer associated with both pies and replace it with more textury goodness.
I started with a frozen pie crust, yes, I am fully aware I am a horrible cheater, but come on, who has time to make a pie crust for an experimental pie. Yes, I know how to make a pie crust, but if I am not even sure its contents will be edible I will save the homemade pie crusts for the important pies in life.
If you to want to be a cheater like me, but make your pie look a little more homey, ditch the preform crust waves and instead pinch the top of the crust between your thumbs. Instantly your pie will go from store bought to made with love. See below!
To make the pie filling I combined two slightly beaten eggs, 2 tablespoons of espresso powder, one cup of brown sugar and a half cup of melted but not en fugeo butter.
Once combined add one and half cups of toasted pecans. While it would be very easy to skip the toasting process (5 minutes at 350°), DON’T!!! Toasting brings out a much more developed and pungent flavor than you would ever get with your standard untouched nuts.
Additionally, add one and a half cups of semi sweet chocolate morsels and 1/4 cup of corn starch to the mix. Stir until combined and pour into an uncooked pie shell.
Let the pie cook for about 45 minutes, and now this is the hardest part, let cool for at least 30 minutes.
Once cool you will have a to die for pie that takes your standard pecan or derby pie to the N-th degree. Espresso power not only adds the wonderful aromatic flavor of coffee, but also enhances and develops the chocolate flavor.
It would be hard for me to truly express how much I love this pie, other than to say it is my new favorite that I would gladly trade for my morning Red Eye for a slice.
I also made a Mocha Coconut Pie, but it isn’t quite perfect yet so I will have to put of sharing until at least tomorrow. This coconut pie is no slouch and is no doubt going to be worth the wait.
1 cup brown sugar
1/2 cup butter melted
2 tablespoons espresso powder
2 eggs slightly beaten
1 1/2 cups toasted pecans
1 1/2 cups semi sweet chocolate chips
1/4 cup corn starch
Preheat the oven to 350°.
Toast evenly distributed pecans on a baking sheet for five minutes.
Combine sugar, butter, espresso powder, and eggs in a bowl.
Once combined add pecans, corn starch and chocolate chips.
Pour mixutre into uncooked pie shell. Bake at 350° for 45 minutes.
Serve with whipped cream and/or vanilla ice cream for a to die for treat.