Thank you to
(another person who lives in Baltimore)
who chose the recipe for this week’s “Tuesdays with Dorie”
This pie is very good and presents itself very nicely. However, it took additional time to bake, I am assuming because of the chocolate?
I baked this pie for an additional 30 minutes and it still “jiggled” when I took it from the oven. I allowed it to cool, took some pictures of the whole pie and then sliced into it, and oh no! It was so runny and the chocolate, sugary filling came oozing out and did not look appealing. So, that is the reason that I am only including a picture of the entire pie, prior to slicing.
Overall, the addition of the espresso powder was a very nice spice to add, as this seemed to cut the sweetness of the “usual pecan pie.” The addition of the chocolate seemed to take away from the original pecan pie taste for me. So, the next time I bake this pie, I will add only 1 teaspoon of the espresso powder and will leave out the chocolate.