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1
Combine first 4 ingredients in processor.
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2
Using on/off turns, cut in butter and shortening until mixture resembles coarse meal.
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3
Blend in orange juice and enough water by tablespoonfuls to form moist clumps.
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4
Gather dough into ball; flatten into disk.
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5
Wrap in plastic and chill 1 hour.
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6
(Can be prepared 1 day ahead.
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7
Keep refrigerated.
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8
Soften dough slightly at room temperature before rolling.)
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9
Preheat oven to 350 F. Roll out dough on lightly floured surface to 12-inch-diameter round.
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10
Transfer to 9-inch-diameter glass pie dish.
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11
Trim edges and crimp decoratively.
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12
Freeze 15 minutes.
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13
Line crust with foil; fill with dried beans or pie weights.
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14
Bake 15 minutes.
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15
Remove foil and beans.
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16
Bake crust until pale golden, about 10 minutes.
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17
Cool on rack.
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18
Melt butter in heavy small saucepan over medium heat.
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19
Stir in cocoa, then cream and espresso powder.
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20
Pour into large bowl.
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21
Add corn syrup, sugar, eggs, vanilla and salt; whisk until well blended.
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22
Stir in pecans.
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23
Pour filling into pie crust.
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24
Bake until puffed and set, about 1 hour.
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25
Transfer to rack and cool completely.
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26
(Can be made 1 day ahead.
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27
Cover and let stand at room temperature.)
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28
Cut pie into wedges.
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29
Transfer to plates.
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30
Serve with dollops of Coffee Whipped Cream.
