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Ingredientes
- 1Â 1/4 c. All purpose flour
- 1 Tbsp. Grated orange peel
- 1 tsp Sugar
- 1/4 tsp Salt
- 1/4 c. Chilled unsalted butter, cut into small pcs (1/2 stick)
- 1 Tbsp. Orange juice
- 2 Tbsp. Ice water, (about)
- 3 Tbsp. Unsalted butter
- 3 Tbsp. Unsweetened cocoa pwdr
- 1 Tbsp. Whipping cream
- 2 tsp Instant espresso pwdr or possibly instant coffee pwdr
- 1 c. Light corn syrup
- 1 c. Sugar
- 3 lrg Large eggs
- 2 tsp Vanilla extract
- 1/4 tsp Salt
- 1Â 1/2 c. Coarsely minced pecans, (about 6 ounces)
- 1 c. Chilled whipping cream
- 3 Tbsp. Coffee liqueur
- 1 Tbsp. Powdered sugar
Direcciones
- For Crust: Combine first 4 ingredients in processor. Using on/off turns, cut in butter and shortening till mix resembles coarse meal. Blend in orange juice and sufficient water by tablespoonfuls to create moist clumps.
- Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate1 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 min. Line crust with foil; fill with dry beans or possibly pie weights. Bake 15 min. Remove foil and beans.
- Bake crust till pale golden brown, about 10 min. Cold on rack.
- For Filling: Heat butter in heavy small saucepan over medium heat. Stir in cocoa, then cream and espresso pwdr. Pour into large bowl. Add in corn syrup, sugar, Large eggs, vanilla and salt; whisk till well blended. Stir in pecans.
- Pour filling into pie crust. Bake till puffed and set, about 1 hour.
- Transfer to rack and cold 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.
