Rick’s Mocha Pecan Pie With Coffee Whipped Cream

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This is my brother’s recipe for a delicious alternative to traditional pecan pie. It’s that unexpected twist that will make your Thanksgiving dinner just a little more awesome this year.


1 Pie Crust
3 Tbsp. unsalted butter
1 Tbsp. whipping cream
3 Tbsp. unsweetened cocoa powder
2 Tbsp. instant espresso powder or instant coffee
2 cup light corn syrup
1 cup sugar
3 large eggs
2 Tsp. vanilla
1/4 Tsp. salt
1 1/2 chopped pecans


Place single pie crust in a 9″ pie plate. Melt butter in a heavy sauce pan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl.

Add corn syrup, sugar, eggs, vanilla, and salt. Whisk until blended.

Stir in pecans. Pour into pie shell and bake at 350 for one hour or until set.

Ingredients for Coffee Whipped Cream:

1 cup cream chilled
3 Tbsp. coffee liquor
1 Tbsp. powdered sugar


Pour chilled cream into mixing bowl. Beat until peaks form, add coffee liquor and powdered sugar, beat until soft peaks form. 


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