INGREDIENTS:
For the crust:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 tablespoons oil
1/4 cup (half a stick) cold unsalted butter, cut into 1/4-inch slices
3 to 5 tablespoons ice water
For the filling:
3 large eggs
1/2 cup dark brown sugar (lightly packed)
1/3 cup honey
1/3 cup real maple syrup
4 ounces bittersweet chocolate, melted
4 tablespoons unsweetened butter, melted
2 tablespoons bourbon whiskey (optional)
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 1/2 cups pecan pieces
pecan halves, for garnish
DIRECTIONS:
To make the crust:
Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine. Stir in the oil, until the mixture resembles coarse meal. Add the butter slices, tossing to coat. Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball. Chill in the refrigerator for 1 hour.
On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough 90 degrees and repeat two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate. Roll the dough around the rolling pin and transfer to the dish. Trim off any excess, then roll and crimp the edge.
To make the filling:
Preheat the oven to 350 degrees F.
Whisk the eggs and brown sugar together, in a medium mixing bowl. Add the honey, maple syrup, melted chocolate, melted butter, bourbon (if using), vanilla and salt, and whisk until combined. Stir in the pecan pieces, and transfer to the prepared pie shell. Place pecan halves around the edge, to garnish.
Bake for 35 to 40 minutes, or until set around the edges and just a little jiggly towards the center. Cool completely before slicing.
For the crust:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder (I used 2 tablespoons regular + 2 tablespoons dark cocoa)
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
2 tablespoons oil
1/4 cup (half a stick) cold unsalted butter, cut into 1/4-inch slices
3 to 5 tablespoons ice water
For the filling:
3 large eggs
1/2 cup dark brown sugar (lightly packed)
1/3 cup honey
1/3 cup real maple syrup
4 ounces bittersweet chocolate, melted
4 tablespoons unsweetened butter, melted
2 tablespoons bourbon whiskey (optional)
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 1/2 cups pecan pieces
pecan halves, for garnish
DIRECTIONS:
To make the crust:
Place the flour, cocoa, sugar, and salt in a large mixing bowl and whisk to combine. Stir in the oil, until the mixture resembles coarse meal. Add the butter slices, tossing to coat. Stir in the water, a tablespoon at a time, just until the dough gathers itself into a ball. Chill in the refrigerator for 1 hour.
On a lightly floured surface, pat or roll the dough into a rectangle about 1/2-inch thick. Fold it into thirds, like a letter. Roll out again to a thickness of 1/2-inch. Turn the dough 90 degrees and repeat two more times. Wrap the dough in plastic wrap and refrigerate for 2 hours minimum.
Dust the work surface with flour, and roll the dough out to an inch or two larger than your pie plate. Roll the dough around the rolling pin and transfer to the dish. Trim off any excess, then roll and crimp the edge.
To make the filling:
Preheat the oven to 350 degrees F.
Whisk the eggs and brown sugar together, in a medium mixing bowl. Add the honey, maple syrup, melted chocolate, melted butter, bourbon (if using), vanilla and salt, and whisk until combined. Stir in the pecan pieces, and transfer to the prepared pie shell. Place pecan halves around the edge, to garnish.
Bake for 35 to 40 minutes, or until set around the edges and just a little jiggly towards the center. Cool completely before slicing.
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