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Inspired by the southern ‘Derby Pie^®,’ this sinfully rich dessert is luxurious with dark flavors of chocolate, coffee, and caramel. TSTE^® Espresso Sugar adds a hint of coffee, while TSTE^® Salted Caramel Sugar adds a toffee crunch to the topping. TSTE^® Spiced Cocoa Mix infuses the buttery graham cracker crust with a touch of heat!

From TSTE^®
5 TBS TSTE^® Spiced Cocoa Mix
¼ cup TSTE^® Espresso Sugar
2 tsp TSTE^® Madagascar Pure Vanilla Extract
½ tsp TSTE^® Himalayan Fine Mineral Salt
2 TBS TSTE^® Salted Caramel Sugar

From the Grocer
1¾ cup graham cracker crumbs (14 crackers)
¾ cup butter, melted and divided
1½ cup chopped walnuts
4 oz chocolate covered espresso beans, crushed
1 cup dark corn syrup
¼ cup bourbon
½ cup firmly packed brown sugar
4 eggs
2 tsp cornmeal

MIX cracker crumbs, ½ cup melted butter and TSTE^® Spiced Cocoa Mix. Press into 9” pie plate. Refrigerate 1 hr.
TOAST walnuts at 375°F, on a cookie sheet 8-10 mins until golden. Bake pie crust at 375°F for 10 mins. Spread nuts and espresso beans on bottom of cooling pie crust. TURN oven down to 325°F.
HEAT corn syrup, TSTE^® Espresso Sugar, bourbon, and brown sugar in large saucepan. Boil 1 min, stirring constantly.
WHISK eggs, TSTE^® Madagascar Pure Vanilla Extract, remaining melted butter, cornmeal, and TSTE^® Himalayan Fine Mineral Salt. Stir hot mixture until combined. Pour into pie crust. Sprinkle with TSTE^® Salted Caramel Sugar.
BAKE at 325°F for 45 mins (until center temp reaches 200°F). Cool.

Yield: 8 slices
Total Time: 1 hr 30 mins
Prep: 20 mins
Cook: 1 hr 10 mins

Espresso Walnut Pie

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