Chocolate Espresso Pecan Pie
INGREDIENTS
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For the crust:
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6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
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1 tsp. granulated sugar
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1/4 tsp. plus 1/8 tsp. kosher salt
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2 oz. (4 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces
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2 oz. (4 Tbs.) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)
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For the filling:
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3 oz. unsweetened chocolate, coarsely chopped
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2 oz. (4 Tbs.) unsalted butter
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4 large eggs
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1 cup light corn syrup
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1 cup granulated sugar
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1/4 tsp. kosher salt
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2 Tbs. instant espresso powder (or instant coffee)
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2 Tbs. coffee liqueur (Kahlúa or Caffé Lolita)
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2 cups lightly toasted, coarsely chopped pecans
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About 1/2 cup perfect pecan halves
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