Espresso Dark Chocolate Pecan Pie Galette
Everything you love about pecan pie but WAY easier. This flaky buttery pecan pie galette has dark chocolate, strong espresso, raw honey, and chopped pecans.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
FLAKY BUTTERY GALETTE CRUST
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 sticks unsalted butter, cold, cut into pieces (1 cup)
- 1/2 cup ice water
ESPRESSO DARK CHOCOLATE PECAN PIE FILLING
- 2 cups pecans chopped
- 1 cup dark chocolate chopped
- 2 tablespoons unsalted butter melted
- 4 tablespoons strong brewed espresso
- 2 tablespoons chocolate liqueur
- 1/3 cup brown sugar
- 2 tablespoons raw honey
- 1 egg whisked
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Egg wash + turbinado sugar
In a bowl, mix flour and salt then add butter pieces. Coat the butter with the flour, using your hands to really break the pieces of butter into the flour.
Slowly add the ice water and mix just until the dough comes together. Wrap the dough in plastic wrap and chill for 30 minutes.
Preheat the oven to 400° F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into a circle 1/4 inch thick. Transfer the dough to the prepared baking sheet.
Arrange the pecans and chocolate in an even layer on top of the dough, leaving 2 inches of uncovered dough all the way around the edge. Fold the edges of the dough over the filling.
In a large bowl, whisk together the melted butter, brown sugar, honey, espresso, chocolate liqueur, egg, salt, and vanilla. Carefully pour this mixture evenly over the pecan-chocolate mix.
Egg wash the edge of the dough and sprinkle with turbinado sugar. Bake until the filling sets and the crust is golden brown, 30 to 35 minutes. Allow to cool slightly, cut, and serve.