Chocolate Pecan Pie
1 1/4 cups (160g) all-purpose flour
1 tsp (5g) sugar
1/4 tsp (1g) salt
Stir to combine
1/2 cup (113g) unsalted butter, chilled, cut into small pieces
Incorporate butter until crumbs form
1 egg yolk
2 tbsp (30ml) ice water
Stir to combine
Wrap in plastic wrap
Refrigerate for at least 1 hour
Flour
Roll the dough until it's about 12in (30cm) in diameter
8-9 inch (20-23cm) pie pan, sligthly greased
Press the edges
Refrigerate for 30 minutes
Prick with a fork
Pie weights or beans
Bake at 350F (180C) for 20 minutes
Bake for 10 minutes more
Let it cool slightly
2 eggs, room temperature
1/4 cup (50g) white sugar
1 cup (100g) dark brown sugar
½ tsp (2g) salt
Mix until well combined and smooth
1/2 cup (113g) unsalted butter, melted
1 tbsp (15ml) milk
1 tsp (5g) vanilla extract
1 tbsp (10g) all-purpose flour
1 cup (100g) pecans
4 oz (120g) semisweet chocolate chips or chunks
Pour the filling into the prepared crust
Decorate with 1 cup (100g) pecans
Cover with foil
Bake at 350F (180C) for 45 minutes
Remove foil and bake for another 10-15 minutes until set
Cool completely