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-CRUST-
1 1/4 c All purpose flour
1 tb Grated orange peel
1 ts Sugar
1/4 ts Salt
1/4 c Chilled unsalted butter; cut
-into small
; pieces (1/2 stick)
1 tb Orange juice
2 tb Ice water; (about)
FILLING
3 tb Unsalted butter
3 tb Unsweetened cocoa powder
1 tb Whipping cream
2 ts Instant espresso powder or
-instant coffee
; powder
1 c Light corn syrup
1 c Sugar
3 lg Eggs
2 ts Vanilla extract
1/4 ts Salt
1 1/2 c Coarsely chopped pecans;
-(about 6 ounces)
FOR COFFEE WHIPPED CREAM
1 c Chilled whipping cream
3 tb Coffee liqueur
1 tb Powdered sugar
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 crimp 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.
Serves 10.
Yields
1 servings
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