Recipe: Mocha Pecan Pie With Coffee Whipped Cream [edit]

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Tags: Nuts

Yield: 1 servings

1 ¼	cups All purpose flour
1	tablespoon Grated orange peel
1	teaspoon Sugar
¼	teaspoon Salt
¼	cup Chilled unsalted butter, cut into small pieces (½ stick)
1	tablespoon Orange juice
2	tablespoons Ice water, (about)
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
1	cup Sugar
3	lrg Eggs
2	teaspoons Vanilla extract
¼	teaspoon Salt
1 ½	cups Coarsely chopped pecans, (about 6 ounces)
1	cup Chilled whipping cream
3	tablespoons Coffee liqueur
1	tablespoon Powdered sugar

Step 1	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.
Step 2	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.)
Step 3	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.
Step 4	Bake crust until pale golden, about 10 minutes. Cool on rack.
Step 5	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.
Step 6	Pour filling into pie crust. Bake until puffed and set, about 1 hour.
Step 7	Transfer to rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)
Step 8	Cut pie into wedges. Transfer to plates. Serve with dollops of Coffee Whipped Cream.
Step 9	Serves 10.