Serving 8

For the chocolate crust

• 1⅓ cups (180g) flour
• 3 tablespoons (18g) natural unsweetened cocoa powder, not Dutch process (see headnote)
• 3 tablespoons granulated sugar
• 1/8 teaspoon salt
• 8 tablespoons (4 ounces, 115g) unsalted butter, cubed and chilled
• ¼ cup (60ml) cold coffee (or water)

For the pecan pie filling

• 6 tablespoons (3 ounces, 85g) unsalted butter, cubed
• 1¼ cups (270g) packed dark brown sugar
• ¼ cup (80g) maple syrup
• ¼ cup (80g) dark corn syrup, sorghum syrup, golden syrup, or light molasses
• 2 tablespoons bourbon , (optional, but excellent)
• 1/2 teaspoon kosher or flaky sea salt
• 1 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 3 cups (330g) toasted pecans, coarsely chopped
• 2 ounces (55g) bittersweet or semisweet chocolate, chopped

Step 1
In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, cocoa powder, granulated sugar, and salt. (You can also make this in a medium bowl using a pastry blender, or a food processor. See headnote for tips on using a food processor.)

Step 2
Add the 8 tablespoons (115g) of butter and mix at medium speed, until the butter is broken down into pieces the size of small peas. Add the coffee and mix until the dough comes together. Stop the mixer and knead it a couple of times with your hands, only enough to shape it into a smooth rectangle; do not over knead the dough. Wrap the dough in plastic and chill the dough for at least 4 hours. (The dough can be made up to 2 days in advance and refrigerated, or frozen for up to two months.)

Step 3
Roll the dough by placing the rectangle of dough between two large sheets of parchment paper, until the dough is a 11- by 15-inch (28 by 38cm) rectangle. Carefully peel the top piece of paper off of the dough (if it’s difficult, it may help to chill the dough on a baking sheet), and overturn the dough onto a quarter baking sheet. Remove the other piece of parchment paper and use your fingers to coax the dough into the pan, gently making sure it’s well-fitted into the corners and the sides, leaving any excess dough overhanging the sides. Refrigerate the pan with the dough in it.

Step 4
Preheat the oven to 350ºF (180ºC). If you have a baking steel or stone, put it on the middle rack of the oven. Otherwise invert a rimmed baking sheet, if you have one, on the rack to even out the heat. If you don’t have any of those, it’s okay to bake the pie without it. Melt the 6 tablespoons of butter in a saucepan over medium heat until it starts to foam. Add the brown sugar, corn syrup (or another liquid sweetener), and maple syrup and stir until smooth. Remove from heat and let cool until tepid, about 5 minutes.

Step 5
Whisk in the the bourbon (if using), salt, and vanilla. Then whisk in the eggs one by one, until they’re completely incorporated. Stir in the chopped pecans.

Step 6
Scrape the pecan filling into the prepared pie shell, fold the overhang of dough over the pecan filling, and bake on the prepared middle rack of the oven until the center feels almost set in the center. Mine took 30 minutes, although in her book, Cathy says it’ll take 55 minutes, so start checking it at the 30 minute mark.

Step 7
Remove the pecan pie from the oven and let cool completely.

Step 8
Melt the chocolate in a small, absolutely dry, heatproof bowl set over a pan of barely simmering water, stirring until smooth. Transfer the melted chocolate to a pastry bag fitted with a small plain tip, or into a sturdy zip-top bag. Snip off one of the corners of the plastic bag, or use the pastry bag fitted with a tip, to scribble the chocolate over the pie. Refrigerate the pie until the chocolate has firmed up. (Alternately, you could serve it with soft chocolate on top.)