2929 Gourmet Chocolate Pecan Pie

2929 Chocolate Pecan Pie

2 1/2 cup flour
1 TB. sugar
1/2 tsp. salt
1 stick unsalted butter, Cold
1/2 cup chilled vegetable shortening
6 TB. ice water

3 tb. unsalted butter
3 tb. unsweetened cocoa powder
1 tb. whipping cream
2 tsp. instant coffee powder
1 cup light corn syrup
1 cup sugar
3 large eggs
2 tsp. vanilla extract
1/4 tsp. salt
1 1/2 cups coarsely chopped pecans


For Crust:
Combine flour, sugar, salt, butter, shortening in food processor.
Using on/off turns, have the mixture resemble coarse meal.
Add water until moist clumps form. Gather dough into ball.
Chill 1 hour.
Preheat oven to 350 F.

Roll out dough on lightly floured surface to a 12 inch-diameter round. Transfer to 9 inch diameter glass pie dish. Trim edges and crimp decoratively. Freeze 15 minutes Line crust with foil and use crumpled foil inside. Bake 15 minutes. Remove foil pieces.

Bake crust until pale golden about 10 minutes. Cool on rack.

For Filling:
Melt butter in heavy small saucepan over medium heat.
Sir in cocoa, cream espresso powder. Pour in large bowl.
Add corn syrup, sugar, eggs, vanilla, salt. and whisk.
Add pecans by stirring. Pour filling into pie crust.
Bake until puffed and set about 1 hour. Transfer to rack and cool completely. Cover and let stand at room temperature.
Cut into wedges. Serve with coffee flavored whipped cream or ice cream.