Chocolate Espresso Pecan Pie

Makes 8 servings

Chocolate and coffee...a heavenly combination!

Bake Time
40 to 45 minutes
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 Karo® Dark Corn 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.