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Mocha Pecan Pie Galette

Savor a delightful and fuss-free Mocha Pecan Pie Galette, featuring dark chocolate, rich espresso, raw honey, and crunchy pecans layered on a flaky store-bought crust. No one will ever guess how simple this delicious dessert was to create!
3
55 min
TOTAL TIME
523
CALORIES
$1.65
PER SERVING
Mocha Pecan Pie Galette
Ingredients
12 INGREDIENTS
9 SERVINGS
Vanilla Extract
1 tsp vanilla extract
Dark Chocolate
1 cup dark chocolate
Strong Brewed Espresso
4 tbsp strong brewed espresso
Brown Sugar
1/3 cup brown sugar
Raw Honey
2 tbsp raw honey
Egg
1 large egg
lightly beaten
Turbinado Sugar
turbinado sugar
Store Bought Pie Crust
1 whole store bought pie crust
Pecans
2 cups pecans
Salt
1/2 tsp salt
Chocolate Liqueur
2 tbsp chocolate liqueur
Unsalted Butter
2 tbsp unsalted butter
Directions
9 STEPS
20 min
PREP TIME
35 min
COOK TIME
55 min
TOTAL TIME
1
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2
Unroll the store-bought pie crust and place it on the prepared baking sheet.
3
Arrange the pecans and dark chocolate in an even layer on top of the pie crust, leaving a 2-inch border.
4
Fold the edges of the pie crust over the filling.
5
In a large bowl, whisk together the melted butter, brown sugar, honey, espresso, chocolate liqueur, egg, salt, and vanilla.
6
Carefully pour this mixture evenly over the pecan-chocolate filling.
7
Brush the edge of the dough with the beaten egg and sprinkle with turbinado sugar.
8
Bake until the filling sets and the crust is golden brown, 30 to 35 minutes.
9
Allow to cool slightly, cut, and serve.
Health Info
Macros
41g
CARBS
38g
FAT
6g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
TREE NUTS
WHEAT
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Frequently Asked Questions
What is Pecan Pie?
What ingredients do I need to make Pecan Pie?
Can I use a store-bought pie crust instead of making my own?
How do I prevent the pecans from sinking to the bottom of the pie?
How do I know when the pie is done?
Can I make a Pecan Pie ahead of time?
What can I use as a substitute for corn syrup?
What if my filling is too runny or too thick?