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Saturday, January 09, 2010

Mocha Pecan Pie

The Altitude Adjustment Section
I love different versions of nut pies. They are easy to make, don’t require a lot of special ingredients and take very little time. Here is a version of pecan pie, which is greatly improved by the presence of chocolate and coffee liqueur.

Ingredients for crust
3 cups A.P. flour
2 tablespoons granulated sugar
3/4 teaspoon salt
12 tablespoons butter cold and cut into small pieces
6 tablespoons Crisco
1 room temp egg yolk
2 tablespoons lemon juice
5-6 tablespoons cold water

Procedure for crust
In food processor pulse flour, sugar and salt. Add cold butter and shortening and mix till mixture resembles small pea size crumbs. Add egg yolk, lemon juice and 2 tablespoons of water. Pulse till dough begins to clump together now add more water as needed till dough holds together. Now gather dough into a round flat disc and wrap in plastic wrap and refrigerate at least 1 hour or overnight. This recipe makes 2 crusts. Thank you Susan Purdy!

Ingredients for filling
3/4 cup sugar
1/2 cup maple syrup
2 tablespoons coffee liqueur
2 tablespoons butter
2 tablespoons AP flour
3 large eggs
1/2 cup semi sweet chocolate chips
1 cup Pecans

Procedure for filling and pie
Preheat oven to 400. Place all ingredients except the nuts into the blender and puree till the chocolate chips are completely ground up and everything is smooth. It will be loud! Now pour mixture over nuts in a bowl and toss well so the nuts are covered with mixture.

Pour filling into the unbaked pie shell. Bake at 400 for 10 minutes, then lower oven to 350 and bake for another 30 minutes or till filling is set. Cool completely before cutting. Why not serve with ice cream?