Name: Mocha pecan pie
Yield: 6 servings
Cuisine: Bake
Ingredients: 180.00 g flour cake; 15.00 ml orange zest only; 1.00 ml salt; 5.00 ml sugar; 60.00 g butter cut into small pieces; 15.00 ml orange juice; 30.00 ml water iced; 1.00 instant pudding milk tart; 45.00 ml cocoa powder; 10.00 ml nescafé instant coffee granules; 100.00 g pecan nuts coarsely chopped; 50.00 g pecan nuts chopped; 50.00 g white chocolate melted; 250.00 ml cream chilled and whipped

Recipe Disclaimer

Tap for method

Ingredients (14)

180.00 g	flour — cake
15.00 ml	orange — zest only
1.00 ml	salt
5.00 ml	sugar
60.00 g	butter — cut into small pieces
15.00 ml	orange juice
30.00 ml	water — iced

FILLING

1.00	instant pudding — milk tart
45.00 ml	cocoa powder
10.00 ml	nescafé instant coffee granules
100.00 g	pecan nuts — coarsely chopped

TOPPING

50.00 g	pecan nuts — chopped
50.00 g	white chocolate — melted
250.00 ml	cream — chilled and whipped

Tap for ingredients

Method:

1. Combine flour, orange rind, sugar and salt. Rub the butter in until mixture resembles coarse crumbs. Cut in the orange juice and enough iced water to form moist clumps. Gather dough up into a ball, then flatten into a disc. Wrap in plastic and chill in the fridge for 1 hour.
2. Heat oven. Roll out dough on lightly floured surface to a 30 cm diameter circle. Transfer to a 23 cm diameter glass pie dish. Trim edges and crimp decoratively. Freeze for 15 minutes. Fill with beans and blind bake at 180 ºC for 15 minutes. Remove beans and bake for a further 10 minutes. Cool on rack.
3. FILLING: Mix milk tart ingredients according to packet instructions. Dissolve the cocoa and coffee powder in a little boiling water and stir into the milk tart mixture with the nuts.
4. Pour filling into baked pie crust and chill until set.
5. TOPPING: Sprinkle with nuts, drizzle over melted chocolate and serve with whipped cream. Beat cream until soft peaks form. Add coffee liqueur and sugar and beat until stiff peaks form. Use to decorate pie.
Serves 6