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Texas Pecan Coffee Pie


  • 3 eggs
  • ½ cup dark corn syrup
  • ½ cup light corn syrup
  • ½ cup double strength brewed Texas Pecan Coffee
  • 3 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon fresh lemon juice
  • 1 cup chopped pecans
  • ½ cup whole pecans
  • 1 unbaked pie shell


  1. . Pre-heat oven to 375
  2. . In a large bowl beat together the eggs, corn syrups, coffee, butter, vanilla extract, salt and lemon juice until well blended
  3. . Sprinkle the chopped pecans evenly over the unbaked pie shell
  4. . Carefully pour the coffee mixture over the pecans
  5. . Arrange the whole pecans on top
  6. . Place on lowest rack of the oven (this sets the crust underneath the filling)
  7. . Turn down the oven heat to 350
  8. . Bake for 10 minutes
  9. . Then raise the pie to the middle rack
  10. . Bake for about 30-40 minutes or until the filling is set
  11. . Remove from oven and cool on cooling rack
  12. . Serve with whipped cream

This recipe was developed for the Cultured Cup by Kyra Effren

Copyright The Cultured Cup


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