Mocha pecan pie

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 180
    g
    cake flour
  • 15
    ml
    grated orange rind
  • 1
    ml
    salt
  • 5
    ml
    sugar
  • 60
    g
    butter, cut into small pieces
  • 15
    ml
    orange juice
  • 30
    ml
    iced water
  • FILLING
  • 1
    packet instant milk tart mix
  • 45
    ml
    cocoa
  • 10
    ml
    instant Nescafé coffee powder
  • 100
    g
    pecan nuts, coarsely chopped
  • TOPPING
  • 50
    g
    chopped pecan nuts
  • 50
    g
    white chocolate, melted
  • 250
    ml
    cream, chilled and whipped
 

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
 

Read more on: bake
 

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