Mocha Pecan Pie With Coffee Whipped Cream

We are not encouraged to forsake our sin by having our senses amused or our preferences coddled. The Gospel is inherently and irreducibly confrontational. It cuts against our perceived righteousness and self-sufficiency, demanding that we forsake cherished sin and trust in someone else to justify us. Entertainment is therefore a problematic medium for communicating the Gospel, because it nearly always obscures the most difficult aspects of it – the cost of repentance, the cross of discipleship, the narrowness of the Way. Some will disagree, arguing that drama can give unbelievers a helpful visual image of the Gospel. But we have already been given such visual images. They are the ordinances of baptism and the Lord’s Supper and the transformed lives of our Christian brothers and sisters (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		November 19	1	Servings

INGREDIENTS

1 1/4	c	All purpose flour
1	T	Grated orange peel
1	t	Sugar
1/4	t	Salt
1/4	c	Chilled unsalted butter, cut
		into small
		pieces 1/2 stick
1	T	Orange juice
2	T	Ice water, about
3	T	Unsalted butter
3	T	Unsweetened cocoa powder
1	T	Whipping cream
2	t	Instant espresso powder or
		instant coffee
		powder
1	c	Light corn syrup
1	c	Sugar
3		Eggs
2	t	Vanilla extract
1 1/2	c	Coarsely chopped pecans
		about 6 ounces
1	c	Chilled whipping cream
3	T	Coffee liqueur
1	T	Powdered sugar

INSTRUCTIONS

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.  Serves 10.  Bon Appetit November
1994  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Man is surrounded by the wonders of God.”