Coffee Pecan Marshmallow Pie Food

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Steps:

• 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.

MOCHA PIE

Steps:

• Cut cookie dough in half widthwise; let one half stand at room temperature for 5-10 minutes to soften (save the other half for another use). , Press dough onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake, uncovered, at 375° for 11-12 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Beat in marshmallow creme. Dissolve coffee granules in water. Fold the coffee, whipped topping and 1 tablespoon chocolate syrup into the cream cheese mixture. Pour into cooled crust. Chill for 1 hour. , Just before serving, sprinkle with nuts and drizzle with remaining chocolate syrup.

COFFEE PECAN MARSHMALLOWS

Steps:

• Line an 8" square pan with no-stick foil (allowing edges to hang over) and grease with butter. Set aside. In a large metal bowl, sprinkle gelatin over 1/2 cup cold water; set aside. In large heavy saucepan combine sugar, corn syrup, coffee granules and remaining 3/4 cup cold water. Bring to a boil, stirring occasionally. Cook without stirring to 250^ (hard ball stage). Remove from heat. Gradually add mixture to gelatin mixture. Beat with whisk attachment on electric mixer on high speed until thick and volume has doubled (about 10 minutes). Be careful, however, with the hot sugar mixture so that you don't get burned in case of splashing! Spread into prepared pan. Cover and cool at room temperature for 6 hours or overnight. Sprinkle cutting board with finely ground pecans. Lift marshmallows from pan and cut with a pizza cutter sprayed with non-stick spray. Roll marshmallows in ground pecans. Store in an air-tight container. Yield: Approximately 1 1/2 lbs.