If you haven't already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour. On a sheet of lightly floured waxed paper, roll the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Tuck the pastry into the pan, without stretching it, and sculpt the edge into an upstanding ridge. Place in the freezer for 15 minutes, then partially prebake and let cool. Reduce the oven temperature to 350 degrees. Combine the cocoa, coffee, butter, and cream in a large bowl. Whisk to blend. Add the sugar, corn syrup, eggs, vanilla, and salt. Whisk again to smooth. Stir in the pecans, then pour into the cooked pie shell. Gently rake a fork through the filling to distribute the nuts evenly. Place the pie on the center oven rack and bake for 30 minutes. Rotate the pie 180 degrees so that the part that faced the back of the oven now faces forward. Continue to bake for about 7 - 10 minutes until the filling has puffed around the edge and the middle is set. To check, give the pie a quick little nudge. The filling should not move in waves below the crusty surface. Transfer the pie to a wire rack and let cool thoroughly. The pie can be served at room temperature, but I think it has a better texture if it is covered with loosely tented aluminium foil and refrigerated for at least 1 hour before serving.
Put the flour, sugar and salt in the food processor. Pulse several times to mix. Scatter the butter over the dry ingredients and pulse the machine 5 to 6 times to cut it in. Fluff the mixture with a fork, lifting it up from the bottom of the bowl. Scatter the shortening over the flour and pulse 5 or 6 times. Fluff the mixture again. Drizzle half of the water over the flour mixture and pulse 5 or 6 times. Fluff the mixture and sprinkle on the remaining water. Pulse 5 or 6 times more, until the dough starts to form clumps. Overall, it will look like coarse crumbs. Dump the contents of the processor bowl into a large bowl. Test the pastry by squeezing some of it between your fingers. If it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the pastry and work it in with your fingertips. Using your hands, pack the pastry into a ball as you would pack a snowball. Knead once or twice, then flatten into a 3/4-inch-thick disk on a floured work surface. Wrap in plastic and refrigerate for at least an hour or overnight before rolling.
From: "Pie" by Ken Haedrich
For the Filling
- 3 tablespoons unsweetened cocoa
- 2 teaspoons instant espresso powder (or coffee granules)
- 3 tablespoons melted unsalted butter
- 1 tablespoon heavy cream
- 250 sugar
- 250 light corn syrup
- 3 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 375 coarsely chopped pecan nuts
For the Basic Flaky Pie Pastry
- 375 all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 63 cold unsalted butter (cut into quarter inch pieces)
- 63 vegetable shortening (cut into pieces)
- 63 cold water
Snowbird Mountain Lodge's Mocha Pecan Pie is a community recipe submitted by Jdatlas and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Basic Flaky Pie Pastry, Single Crust: