CHOCOLATE PECAN PIE

A classic (plus chocolate)
Makes: 8-10 servings                                                                                         Takes: 1+ hours

CHOCOLATE PECAN PIE

Makes: 8-10 servings
​Takes: 1+ hour
Crust:
  • 1 1/4 cups all-purpose flour 
  • 1/4 teaspoon fine sea salt
  • 10 tablespoons unsalted butter, chilled and cubed
  • ​2 to 4 tablespoons ice water, as needed

Filling:
  • 1 cup pecan halves 
  • 6 tablespoons unsalted butter
  • 2 ounces bittersweet chocolate, chopped 
  • 3/4 cup dark corn syrup
  • 4 large eggs
  • 1/2 cup packed light brown sugar 
  • 1 tablespoon unsweetened cocoa powder 
  • 2 tablespoons bourbon (optional)
  • 1/4 teaspoon fine sea salt
Make the crust: 
  1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet. On a lightly floured surface, gather the dough into a ball. Cover tightly with plastic wrap and flatten into a disk and refrigerate for at least 1 hour.
  2. Remove dough from plastic and on a lightly floured surface, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough and crimp edges. Prick crust all over with a fork. Chill in fridge for 30 minutes.
  3. While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
  4. Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
Make the filling: 
  1. In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
  2. In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. 
  3. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.