INGREDIENTS

INSTRUCTIONS

CRUST
FILLING
FOR COFFEE WHIPPED CREAM
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:

“If God were an impersonal force we’d be superior to our Maker”