Serves: Makes 1 (9-inch) pie
- 1-¼ cups all-purpose flour
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, cold, cut into ½-inch cubes
Procedures:The key to this luscious pie is achieved by placing a layer of chocolate on the bottom of the crust followed by layers of pecans on top before adding the filling mixture. During the cooking process, the pecans gently float to the surface and disperse beautifully throughout the pie.
MAKE THE DOUGH: Either place the flour and salt in a large mixing bowl, or into a bowl of a food processor fitted with a metal blade. If using a mixing bowl, use a pastry blender, two knives or your fingers to cut or rub the butter into the flour mixture until the butter pieces are the size of peas. Sprinkle ice water, 1 tablespoon at a time, over the flour mixture. Stir and fluff the mixture with a fork until shaggy clumps form. Pick up the large clumps and squeeze to test for moisture. If clumps hold together, transfer them to a work surface and continue adding tablespoons of ice water and stirring.
If using a food processor, add the cut butter to the flour and pulse mixture until the butter pieces are the size of peas. Drizzle in ice water and pulse until the flour holds together.
Gather the clumps of dough together on a work surface. If the butter feels soft, cover the dough with plastic wrap and refrigerate for at least 30 minutes before proceeding. If the butter still feels cold, knead the dough gently 4 or 5 times. If dough falls apart, return it to the mixing bowl and sprinkle teaspoons of ice water and mix with a fork until dough holds together when squeezed.
Flatten the dough into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes before rolling.
While the dough is chilling, heat an oven to 350°F and position an oven rack in the lower-third of the oven.
PREPARE THE PIE SHELL: Lightly grease a 9-inch pie plate that is at least 2-inches deep. This will make serving the pie easier after it is baked.
Roll-out the pastry for the pie to a 13-inch circle. Transfer it to the prepared pan and trim the edges so they overlap the edge by an inch all the way around. Tuck the edges up and under, and flute them. Put the lined pie pan in the refrigerator to chill for 10 minutes.
Line the crust with foil and fill it with pie weights. Blind bake the crust for 10 minutes. Remove it from the oven, gently remove foil with weights and set the crust aside to cool while you prepare the filling.
MAKE THE FILLING: Place the butter in a medium saucepan and melt on the stove over a moderate heat. When melted, add the sugar and stir until smooth, about 2 minutes. Remove the saucepan from the heat and whisk in the corn syrup, vanilla, rum and salt. In a separate bowl, add the eggs and whisk lightly, then whisk in the corn syrup mixture.
ASSEMBLE AND BAKE THE PIE: Place the partially baked crust onto a rimmed baking sheet. Scatter the chocolate evenly over the bottom of the crust and arrange all the pecans on top of the chocolate. Pour the corn syrup mixture over the pecans and transfer the baking sheet into the oven to bake until the filling is set, about 50 minutes to 1 hour. Allow to cool completely before serving.