Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        crust
  1 1/4           cups  all purpose flour
  1         tablespoon  grated orange peel
  1           teaspoon  sugar
     1/4      teaspoon  salt
     1/4           cup  chilled unsalted butter -- (1/2 stick) cut
                        into small pieces
  1         tablespoon  orange juice
  2        tablespoons  ice water -- (about)
                        filling
  3        tablespoons  unsalted butter
  3        tablespoons  unsweetened cocoa powder
  1         tablespoon  whipping cream
  2          teaspoons  instant espresso powder or instant coffee
                        powder
  1                cup  light corn syrup
  1                cup  sugar
  3              large  eggs
  2          teaspoons  vanilla extract
     1/4      teaspoon  salt
  1 1/2           cups  coarsely chopped pecans -- (about 6 ounces)
                        coffee whipped cream
  1                cup  chilled whipping cream
  3        tablespoons  coffee liqueur
  1         tablespoon  powdered sugar

Preparation:

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 350ø 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. FOR COFFEE WHIPPED CREAM Pour chilled cream into medium bowl. Beat until soft peaks form. Add coffee liqueur and powdered sugar and beat until stiff peaks form. Makes about 2 cups.

Nutritional Information:

253 Calories (kcal); 6g Total Fat; (19% calories from fat); 2g Protein; 50g Carbohydrate; 67mg Cholesterol; 165mg Sodium