A Good Week for Pie!

Carly Yuenger

It's a short week for us here, but we're heading into a couple of great archived shows before the holiday weekend. And, to supplement that, what better than pie?

Fortunately, Evan Kleiman, host of Good Food out of KCRW in L.A. and last Friday's guest for our show "Who's Bringing the Pie?," was kind enough to send along one of the recipes discussed on the show: Espresso Chocolate Pecan Pie. You can stream or download the MP3 of the show here and you can check out her recipe below.

Be sure to come back after you've tried it and leave your impressions, or, just share your favorite holiday pie recipe.

Espresso Chocolate Pecan Pie

In this recipe the Cocoa Nibs, coffee extract and bittersweet chocolate cut the sweetness of the traditional filling and add a deeper flavor. They can be found at Surfas in Culver City or at www.surfasonline.com

• 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 ¼ cups pecans
• ¼ cup Sharffen Berger Cocoa Nibs*
• 1 Tablespoon Trablit Coffee Extract *

Preheat oven to 350°F. Scatter the chunks of chocolate over the pie crust. In medium bowl with fork beat eggs slightly. Add sugar, Karo®, butter and coffee extract and stir until blended. Stir in pecans and Cocoa Nibs. Pour into pie crust. Bake 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.