This Espresso Pecan Pie takes the traditional favourite to indulgent new heights. With a cocoa-infused crust and a luscious filling of melted chocolate, Camp, golden syrup and toasted pecans, it’s a dessert that’s both rich and comforting. Baked until perfectly set with just the right amount of wobble, this pie is the ideal centrepiece for autumn feasts or cosy winter gatherings. Serve with whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Ingredients
For the crust:
125g plain flour
25g cocoa powder
50g light brown soft sugar
100g butter, softened
1 tbsp Camp Chicory & Coffee Essence
For the Filling:
25g butter
50g plain chocolate, chopped
3 tbsp Camp Chicory & Coffee Essence
175g light brown soft sugar
3 medium eggs
125g golden syrup
50ml double cream
200g pecan halves
Preparation
Step 1
Reheat the oven to 180oC, gas mark 4.
Step 2
To make the crust, place the flour, cocoa, sugar and a pinch of salt in the bowl of a food processor and pulse to combine. Add the butter and Camp and blend until it just starts to clump together and the mix resembles breadcrumbs but does not form into a ball. Transfer this into a 23cm round fluted tin and press evenly into the bottom and up the sides. Bake for 15 minutes, transfer to a cooling rack and allow to cool slightly.
Step 3
For the filling, melt the butter, chocolate and Camp in a bowl over a pan of simmering water, cool slightly.
Step 4
Place the sugar, eggs, golden syrup, cream and melted chocolate mixture in a large bowl and whisk together until pale and thickened slightly. Stir in the pecans and pour into the cooled crust. Bake for 40-45 minutes until a crust has formed on top but there is still a slight wobble in the centre. Allow to cool before removing from the tin.
Cooks tip
Try using walnuts instead of pecans. Great with cream or a scoop of vanilla ice cream.