Espresso Chocolate Pecan Tart

By YogiRenee

This pie is soo good it ought to be illegal. More expensive than the average pecan pie to make but well worth it. The coffee extract is my new find!

Ingredients

• 1 (9-inch) unbaked or frozen deep dish pie crust
• 6 oz bittersweet chocolate, broken into chunks
• 3 eggs slightly beaten
• 1 cup sugar
• 1 cup Karo Light or Dark Corn Syrup
• 2 tablespoons butter, melted
• 1 1/4 cups pecans
• 1/4 cup Sharffen Berger Cocoa Nibs *
• 1 tablespoon Trablit Coffee Extract*
• *Can be found at Surfas in Culver City

Preparation

Step 1

Preheat oven to 350 Degrees

Scatter the chunks of chocolate over the pie crust

In medium bowl, beat eggs slightly with fork. Add sugar, Karo, butter and coffee extract and stir until blended. Stir in pecans and Cocoa Nibs. Por into pie crust.

Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wir rack.