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 350 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. Serves 10. Bon Appetit November 1994
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|Serving Size: 1 Serving (2195g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3370 (47%)|
|Amt Per Serving||% DV|
|Total Fat 374.4g||499 %|
|Saturated Fat 211.2g||1056 %|
|Monounsaturated Fat 108.7g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 4053.2mg||1247 %|
|Sodium 1234.2mg||43 %|
|Potassium 1659.4mg||44 %|
|Total Carbohydrate 846.1g||249 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 837.8g|
|Protein 119.7g||171 %|
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Calories per serving: 7157
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