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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 Mix¼ cup TSTE® Espresso Sugar2 tsp TSTE® Madagascar Pure Vanilla Extract ½ tsp TSTE® Himalayan Fine Mineral Salt2 TBS TSTE® Salted Caramel Sugar
From the Grocer1¾ cup graham cracker crumbs (14 crackers)¾ cup butter, melted and divided1½ cup chopped walnuts4 oz chocolate covered espresso beans, crushed1 cup dark corn syrup¼ cup bourbon½ cup firmly packed brown sugar4 eggs2 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 slicesTotal Time: 1 hr 30 minsPrep: 20 minsCook: 1 hr 10 mins
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