Mocha Pecan Pie With Coffee Whipped Cream
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 tbsp
Orange Peel (grated)1 cup
Sugar1 tsp
Salt3 tbsps
Unsalted Butter1 tbsp
Orange Juice3 tbsps
Unsweetened Cocoa Powder1 cup
Whipping Cream (chilled)2 tsps
Instant Espresso Powder1 cup
Light Corn Syrup3 large
Egg2 tsps
Vanilla Extract1 tbsp
Powdered SugarDirections:
1
For Crust: Combine first 4 ingredients in processor
2
Using on/off turns, cut in butter and shortening until mixture resembles coarse meal
3
Blend in orange juice and enough water by tablespoonfuls to form moist clumps
4
Gather dough into ball; flatten into disk
5
Wrap in plastic and chill 1 hour
6
(Can be prepared 1 day ahead
7
Keep refrigerated
8
Soften dough slightly at room temperature before rolling
9
) Preheat oven to 350° F
10
Roll out dough on lightly floured surface to 12-inch-diameter round
11
Transfer to 9-inch-diameter glass pie dish
12
Trim edges and crimp decoratively
13
Freeze 15 minutes
14
Line crust with foil; fill with dried beans or pie weights
15
Bake 15 minutes
16
Remove foil and beans
17
Bake crust until pale golden, about 10 minutes
18
Cool on rack
19
Combine first 4 ingredients in processor
20
Using on/off turns, cut in butter and shortening until mixture resembles coarse meal
21
Blend in orange juice and enough water by tablespoonfuls to form moist clumps
22
Gather dough into ball; flatten into disk
23
Wrap in plastic and chill 1 hour
24
(Can be prepared 1 day ahead
25
Keep refrigerated
26
Soften dough slightly at room temperature before rolling
27
) Preheat oven to 350° F
28
Roll out dough on lightly floured surface to 12-inch-diameter round
29
Transfer to 9-inch-diameter glass pie dish
30
Trim edges and crimp decoratively
31
Freeze 15 minutes
32
Line crust with foil; fill with dried beans or pie weights
33
Bake 15 minutes
34
Remove foil and beans
35
Bake crust until pale golden, about 10 minutes
36
Cool on rack
37
For Filling: Melt butter in heavy small saucepan over medium heat
38
Stir in cocoa, then cream and espresso powder
39
Pour into large bowl
40
Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended
41
Stir in pecans
42
Pour filling into pie crust
43
Bake until puffed and set, about 1 hour
44
Transfer to rack and cool completely
45
(Can be made 1 day ahead
46
Cover and let stand at room temperature
47
) Melt butter in heavy small saucepan over medium heat
48
Stir in cocoa, then cream and espresso powder
49
Pour into large bowl
50
Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended
51
Stir in pecans
52
Pour filling into pie crust
53
Bake until puffed and set, about 1 hour
54
Transfer to rack and cool completely
55
(Can be made 1 day ahead
56
Cover and let stand at room temperature
57
) Cut pie into wedges
58
Transfer to plates
59
Serve with dollops of Coffee Whipped Cream
60
Cut pie into wedges
61
Transfer to plates
62
Serve with dollops of Coffee Whipped Cream