Frontera Grill's Chocolate Pecan Pie with Coffee Whipped Cream

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 6 tablespoons (3/4 stick) unsalted butter, chilled and cut into 1/2-inch pieces
• 3 tablespoons vegetable shortening, chilled and cut into 1/2-inch pieces
• 3/4 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1 large egg yolk, lightly beaten
• 4 1/2 ounces (about 1 1/2 cups) pecan halves, toasted
• 4 1/2 ounces semisweet or bittersweet chocolate, coarsely chopped
• 2 tablespoons all-purpose flour
• 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
• 3/4 cup packed dark brown sugar
• 4 large eggs, room temperature
• 1/2 cup light corn syrup
• 3 tablespoons dark molasses
• 1 tablespoon coffee-flavored liqueur, such as Kahlúa
• 2 teaspoons pure vanilla extract
• 1 cup heavy cream
• 3 to 4 tablespoons confectioners' sugar
• 2 teaspoons coffee-flavored liqueur, such as Kahlúa
• Food processor, 9-inch deep-dish pie plate, pie weights or dried beans, pastry brush, stand mixer with whisk and paddle attachments.