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Place flour, ground espresso and salt in a food processor and pulse to combine. Add butter and shortening and pulse 6-8 times. While pulsing, slowly add chilled espresso. If the dough seems dry, add a little cold water, but do so in a separate bowl. Press and form dough into a disk, wrap in plastic film and refrigerate overnight.
Preheat oven to 350 degrees. Roll out chilled dough to 1/4-inch thickness and place into a 9-inch tart pan, leaving a little extra around the edges. Press dough into the bottom of the pan and trim edges. Refrigerate 30 minutes.
Spoon filling into pie and bake approximately 35-40 minutes, or until crust is brown and filling is firm. Allow to cool before serving.
Roughly chop pecans, whisk together eggs and place both in a bowl with brown sugar, salt, cinnamon, molasses, butter and Fustini's balsamic. Mix thoroughly to combine.
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