This isn't your average pecan pie! This corn syrup-free Chocolate Honey Pecan Pie holds rich chocolate, organic honey and touch of espresso powder. Serve slices with dollops of freshly whipped cream.
9 inch pie plate or 11 inch tart pan with removable bottom
Ingredients
Pie Crust
1 1/2all-purpose flour
1/2teaspoonsalt
1/2cupcold butter, cubed
4-5tablespoonsice cold water
Chocolate-Honey Pecan Pie Filling
4eggs
1cupWholesome! organic honey
2/3cupWholesome! light brown sugar, tightly packed
1/2cupunsalted butter, melted
1teaspooninstant espresso powder
2teaspoonsFrontier organic Ceylon cinnamon
2.8ouncehoneycomb chocolate bar, or dark chocolate barfinely chopped
1 1/4cupspecan halves
Whipped cream for serving
Extra cinnamon for sprinkling
Instructions
For 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
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 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.