City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Chocolate Mocha Pecan Pie

Jan/Feb 2015

From Geoff Last


1-1/4 c. unbleached white flour

1 T. grated orange peel

1 t. sugar

1/4 t. salt

1/4 c. (1/2 stick) chilled unsalted butter, cut into small pieces

1/4 c. lard, cut into small pieces

1 T. Grand Marnier or other orange liqueur

3 T. ice water, approximately


3 t. unsalted butter

3 T. cocoa powder

1 T. whipping cream

2 t. instant espresso powder or instant coffee powder

1 c. light corn syrup

3/4 c. sugar

3 large eggs

2 t. vanilla extract

1/4 t. salt

1-1/2 c. coarsely chopped pecans (about 6 oz.)

For the crust: Combine first 4 ingredients in a food processor. Pulse to combine, then add butter and lard and pulse until the mixture resembles coarse meal. Add orange liqueur and water and pulse just until dough starts to come together. Turn dough out onto a floured surface and gather into a ball; flatten into a 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 a lightly floured surface to a 12-inch-diameter round. Transfer to a 9-inch-diameter 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 the filling: Melt butter in a small, heavy saucepan over medium heat. Stir in cocoa, then cream and espresso powder. Pour into a 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 a rack and cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.) Serve with whipped cream, vanilla ice cream or salted caramel ice cream. Serves 8 to 10.