For the Pie Crust
- 3 3/4 cups (490 grams) all-purpose flour plus more for the work surface
- 1 1/2 teaspoons fine sea salt
- 1 1/2 tablespoons (20 grams) granulated sugar
- 1 1/2 cups (12 ounces or 340 grams) unsalted butter, very cold
- 3/4 cup (175 ml) very cold water
For the Filling
- 3 1/2 cups (330 grams) pecan halves
- 8 ounces (225 grams) bittersweet chocolate, coarsely chopped, or about 1 1/4 cups chocolate chips
- 1/2 cup (120 ml) heavy cream
- 10 tablespoons (145 grams) unsalted butter
- 1 2/3 cups (215 grams) packed dark brown sugar
- 1 cup (235 ml) maple syrup or golden syrup
- 1/4 teaspoon sea salt
- 1 1/2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
- 5 large eggs
- 1 large egg beaten with 1 teaspoon water
- First make the pie dough by hand. In the bottom of a large bowl, combine the flour, salt, and sugar. Work the butter into the flour with your fingertips until the mixture resembles a coarse meal.
- Add the cold water and stir with a large spoon until large clump form. Use your hands to knead the dough together a few times right in the bottom of the bowl. Divide the dough into two pieces – one slightly larger than the other. The larger piece we’ll use as the bottom crust and the smaller piece of dough we’ll use to make large lattice strips across the top. Wrap each dough disk and place in the refrigerator to rest for at least 1 hour or up to 3 days.
- To make the filling first place a rack in the upper third of the oven and preheat oven to 375 degrees F. Line the bottom of a 10x15x1-inch baking sheet or jelly roll pan with parchment paper.
- Spread the pecans on the baking sheet in a single layer and toast in the oven for 10 minutes, stirring once or twice to toast them evenly. Remove from the oven and allow to cool slightly. Chop coarsely and place in a bowl until we need them later.
- In a small saucepan combine chocolate chunks and heavy cream. Heat over low until melted amd smooth. Set aside.
- In a large saucepan combine the butter, brown sugar, maple or golden syrup, and salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring regularly. Remove the pan from the heat and stir in the pecans, cider vinegar, and vanilla. Pour into a bowl and set aside to cool slightly before whisking in the eggs, 5 minutes should do.
- Whisk in the eggs one at a time until well combined.
- To assemble the pie, on a lightly floured surface, roll your larger dough piece into a rough 18 x 13-inch rectangle. Do your best to work quickly so the dough doesn’t get too warm.
- Transfer the dough to the parchment lined baking sheet and drape it over the bottom, corners, and edges of the pan. If you find that there is some missing crust on some of the edges, trim from where there is overhang and press the crust where it is needed. Where there is overhang of crust, trim so there is just about 1/2 inch over and tuck it in gently.
- Pour the chocolate ganache (you may need to rewarm it just slightly) over the pie crust and freeze the two for 10 minutes.
- While the ganache and crust chills, roll the smaller piece of pie dough into a rough 16 x 11-inch rectangle. Cut four wide strips from the dough and set aside a few moments.
- Remove the pan from the freezer and place on a half sheet pan (for unlikely spillage during baking).
- Pour the filling over the hardened chocolate. I had a little bit of extra filling, so keep an eye out for this and add as many nuts as you can to the pie.
- Drape the lattice strips over the pie and trim and tuck any overhang into the edges.
- Brush the top lightly with beaten egg.
- Place the pie (on it’s larger pan) in the oven and reduce the heat to 350 degrees F. Bake until the crust is golden and the filling is lightly bubbling, about 30 minutes. Remove from the oven and allow to cool to at least room temperature before serving. This pie is also delicious served chilled.
- Pie will last up to 4 days, well wrapped in the refrigerator.
- Serving Size: 12