Mocha Pecan Pie

• 1 (9 inch) partially baked flaky pie crusts
• 3 tablespoons unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 3 tablespoons unsalted butter, melted
• 1 tablespoon heavy cream
• 1 cup sugar
• 1 cup light corn syrup
• 3 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 14 teaspoon salt
• 1 12 cups coarsely chopped pecans

1. In a large mixing bowl, combine the cocoa, coffee, butter, and cream; whisk to blend.
2. Add in the sugar, corn syrup, eggs, vanilla, and salt.
3. Whisk to combine and until smooth.
4. Stir in pecans; pour mixture into cooled pie shell.
5. Gently rake a fork through the filling to distribute the nuts evenly.
6. Place pie on the center oven rack; bake at 350 for 30 minutes.
7. Rotate pie 180; continue to bake until the filling has puffed around the edge and the middle is set--to check, give the pie a quick little nudge; the filling should not move in waves below the crusty surface.
8. Transfer pie to a wire rack and let cool thoroughly.
9. Can be served at room temperature but the texture is better if the pie is loosely covered with foil and refrigerated 1 hour before serving.

flaky pie crusts, cocoa, espresso powder, unsalted butter, heavy cream, sugar, light corn syrup, eggs, vanilla, salt, pecans

Taken from www.food.com/recipe/mocha-pecan-pie-142265 (may not work)