Preheat oven to 375°F (190°C). Spray a 9-inch pie plate with baking spray with flour.

On a lightly floured surface, roll Orange Zest Pie Dough into a 12-inch circle (about ⅛ inch thick). Transfer to prepared plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired. Freeze until firm, about 15 minutes.

In the top of a double boiler, combine chocolate and butter. Cook over simmering water, stirring occasionally, until melted and smooth. Turn off heat, and whisk in sugars until well combined. (Mixture will not be completely smooth.) Remove from heat, and let cool slightly, 3 to 5 minutes.

In a medium bowl, whisk together flour, cocoa, salt, and espresso powder.

Slowly add eggs to chocolate mixture, whisking until combined. Whisk in vanilla. Fold in flour mixture just until combined. Fold in pecans. Spread batter in prepared crust. Dollop half of dulce de leche by teaspoonfuls on top of batter. Using the tip of a knife, gently swirl together.

Bake until a wooden pick inserted in center comes out with a few moist crumbs, 45 to 50 minutes, covering with foil halfway through baking to prevent excess browning. Let cool completely on a wire rack.

In a small microwave-safe bowl, heat remaining dulce de leche on high in 10-second intervals, stirring between each, until fluid. Serve pie with warm dulce de leche.