Mocha Pecan Pie in the Sky

This morning started early with errands for ingredients and one to the post office. I made it to the post office by 9:10 am only to find the line out the door and two people working. After that was over I tried my local Grand Mercado. Grand Mercado has great produce for dirt cheap prices. It also has lots of exotic ingredients, but anything "American" - butter, dairy, cereal - is too expensive to be practical. Since, I mostly needed produce for a salad and vegetable side I'm making Sunday (tomorrow) and just a few pie like ingredients - I thought I'd give it a try. I ended up having to go to another grocery store because Grand Mercado does not in fact carry trans fat free Crisco or espresso powder (what was I thinking?). Another stop will be necessary tonight as I need to hit up a liquor store for coffee liquer.

The pie recipe is easy, but since luck was already against me today, I accidentally plopped in too much shortening into the food processor while making the pie dough. I was lucky enough to realize this before I mixed the ingredients, but had to pick out the little cubes of shortening and guess at removing half. Whatever I did worked because it was the easiest crust I've ever rolled out - which I did twice due to it sticking to the counter -parchment paper next time!

Pecan pies are easy since the filling is just mixed. While pre-baking the crust and waiting for it to cool, I've been running upstairs to do homework. A presentation, case, and proofreading a group paper. Scott, my hubby, and I are going to dinner with friends tonight at a steak place. I'm hoping they'll want to come back here to try some pie.... we'll see. We do need to stop at the liquor store on the way and neither grocery store sold coffee liquor - hopefully, the first one we see will have it. :)

The pie has just come out of the oven and looks fab. I don't know if it helped, but I made a crust protector out of foil (square sheet with a hole in the middle). The crust is deep brown, but not burned - I can hear the insides still sizzling.