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“From Snowbird Mountain Lodge, Robbinsville, NC.”
1hr 5mins

Ingredients Nutrition


  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.

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