Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 327.9
- Total Fat: 29.6 g
- Cholesterol: 69.4 mg
- Sodium: 206.3 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.6 g
- Protein: 4.8 g
View full nutritional breakdown of Mocha Pecan Pie calories by ingredient
Mocha Pecan Pie
Submitted by: NURSESHELLEYIntroduction
A twist on a traditional southern favorite by a southern pie diva. If you love coffee, chocolate and pecans this is the pie for you!I used to make this with dark corn syrup and brown sugar but then I became calorie and carb conscious so here is the conversion. A twist on a traditional southern favorite by a southern pie diva. If you love coffee, chocolate and pecans this is the pie for you!
I used to make this with dark corn syrup and brown sugar but then I became calorie and carb conscious so here is the conversion.
Number of Servings: 8
Ingredients
-
1 Cup sugar free maple flavored syrup
18 packets of Truvia
2 Cups Pecan halves
3 Large Eggs
6 Tbsp margarine or butter, I use nucoa brand
1 Cup Dark chocolate chips
3 Tbsp Instant coffee granules (decaf works fine if you don't want the caffeine)
Directions
Use a pre-made crust or choose your favorite crust recipe, or you can choose to go crustless which is what I do.
Oil a 9" pie pan and preheat your oven to 345 degrees. If using a crust line the pan with your crust. Set aside.
Add Truvia, syrup and eggs to medium bowl. Mix. Melt margarine in pan adding instant coffee and stir until mixed, remove from heat and let cool a few minutes before adding to syrup mix. Mix syrup and margarine mixture. Line bottom of pie plate with Pecan halves followed by chocolate chips then gently pour syrup mixture evenly into pie plate as to not disturb pecans.
Put pie in oven and bake for 45 minutes.
If going crustless put the pie in the freezer after cooling for about an hour before slicing and serving. It slices better that way and is a delicious chilled treat for those hot summer days.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user NURSESHELLEY.
Oil a 9" pie pan and preheat your oven to 345 degrees. If using a crust line the pan with your crust. Set aside.
Add Truvia, syrup and eggs to medium bowl. Mix. Melt margarine in pan adding instant coffee and stir until mixed, remove from heat and let cool a few minutes before adding to syrup mix. Mix syrup and margarine mixture. Line bottom of pie plate with Pecan halves followed by chocolate chips then gently pour syrup mixture evenly into pie plate as to not disturb pecans.
Put pie in oven and bake for 45 minutes.
If going crustless put the pie in the freezer after cooling for about an hour before slicing and serving. It slices better that way and is a delicious chilled treat for those hot summer days.
Serving Size: Makes 8 slices
Number of Servings: 8
Recipe submitted by SparkPeople user NURSESHELLEY.
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