Mocha Pecan Pie

Pie's together F
Mark Boughton Photography, Styling by Teresa Blackburn


3tablespoons all-purpose flour, plus more for coating chocolate chips
1 3/4cups packed light brown sugar
1/2teaspoon salt
3 eggs
4tablespoons milk
2tablespoons strong brewed coffee
1/2teaspoon vanilla
1/2cup butter, melted and cooled
8ounces pecan halves, toasted
1/2cup bittersweet chocolate chips
1 (9-inch) refrigerated pie crust, blind-baked


  1. Preheat oven to 375°F.
  1. In a large bowl combine 3 Tbsp flour, brown sugar and salt. In a small bowl lightly beat eggs. Whisk in milk, coffee and vanilla until well blended. Add butter and brown sugar mixture and whisk until smooth.
  1. Place pie crust on a baking sheet. Coarsely chop 1 cup of pecans and place in the bottom of crust. Toss chocolate chips with a little flour (about 2 tsp). Scatter chips on top of pecans. Whisk filling again and slowly pour over chips to within 1/4 inch of rim. Place remaining whole pecans on top of pie. Bake 35 to 40 minutes.