Momma Magliones Pecan Pie Wamaretto Whipped Cream Food

MOCHA PECAN PIE WITH COFFEE WHIPPED CREAM

Mocha Pecan Pie with Coffee Whipped Cream image

Categories Coffee Liqueur Milk/Cream Food Processor Chocolate Nut Dessert Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield Serves 10

Number Of Ingredients 24

Ingredients

Crust
1 1/4 cups all purpose flour
1 tablespoon grated orange peel
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
1/4 cup 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
1 cup sugar
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups coarsely chopped pecans (about 6 ounces)
For Coffee Whipped Cream
1 cup chilled whipping cream
3 tablespoons coffee liqueur
1 tablespoon powdered sugar

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.

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