4.6.17 Mocha Beck Pecan Pie - WFSB 3 Connecticut

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4.6.17 Mocha Beck Pecan Pie

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Mocha Beck Pecan Pie

From Carole Peck at the Good News Restaurant & Bar

Makes one 9" - 10" pie

This is one of our loved and best-selling desserts. Once you taste it you'll understand why.

It truly is one of the best pecan pies ever!

For the Dough:                                                                                                 

1 1/3 cup a.p. flour

1  tbsp sugar

¼ tsp salt

4  oz unsalted butter

2 - 4 tb ice water


Place flour, sugar, and salt in processor. With motor running, add small pieces of butter quickly. Remove to a bowl; add ice water 1tbsp at a time, form into a ball. Chill at least 1 hour. 

For the Filling:

6 oz Semi-sweet chocolate

¼ cup Kahlua

4 oz unsalted butter

3 whole eggs

½ cup dark brown sugar

1 cup corn syrup

2 tsp vanilla extract

¼ tsp salt

4 oz toasted pecans, coarsely chopped


Over a double boiler or in a micro, melt the chocolate, butter, and Kahlua. In a mixing bowl beat the eggs; add the sugar, corn syrup, vanilla, and salt. Mix well and add the melted chocolate. Stir in pecans. Pour this into the pie shell. Bake in a 350 degree oven for 45-50 minutes until the pie just sets.

For the Topping:

1/3 cup brown sugar

2 oz butter

3 tbsp honey

1 tbsp Espresso ground

2 cups toasted pecan halves


Boil brown sugar, butter, honey, espresso grounds. Toss with pecans. Top baked mocha pecan pie.