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Pie- Mocha Pecan Pie




Source of Recipe


Bon AppÈtit November 1994


Recipe Introduction


10 SERVINGS



List of Ingredients





CRUST
l 1/4 cups all purpose flour
I tablespoon grated orange peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (1/2: stick) chilled unsalted butter, cut into small pieces
1/2 cup chilled solid vegetable shortening, cut into small pieces
1 tablespoon orange juice
2 tablespoons (about) ice water

FILLING
3 tablespoons unsalted butter
3 tablespoons unsweetened cocoa powder
1 tablespoon whipping cream
2 teaspoons instant espresso powder or instant coffee powder
1 cup light corn syrup
I cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)

Coffee Whipped Cream (see recipe)



Recipe



FOR CRUST: Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening until mixture resembles coarse meal. Blend in orange juice and enough water by tablespoonfuls to form moist clumps. Gather
dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before rolling.)
Preheat oven to 350 F. Roll out dough on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch diameter glass pie dish. Trim edges and cnmp decoratively. Freeze 15 minutes. Line crust with foil; fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake crust until pale golden, about 10 minutes. Cool on rack.

FOR FILLING: Melt butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into large bowl. Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended. Stir in pecans. Pour filling into pie crust. Bake until puffed and set, about 1 hour. Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.

COFFEE WHIPPED CREAM

MAKES ABOUT 2 CUPS

1 cup chilled whipping cream
3 tablespoons coffee liqueur
I tablespoon powdered sugar

Pour chilled cream into medium bowl. Beat until soft peaks form. Add coffee liqueur and powdered sugar and beat until stiff peaks form.