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Pie Pastry: In
a food processor, place the flour, salt, and sugar and process until
combined. Add the cold butter and process until the mixture resembles coarse
crumbs (about 15 seconds). Sprinkle about 3 tablespoons of ice water over
the pastry and process just until the pastry holds together when pinched. Add
a little more water, if necessary. Turn the pastry out onto your
work surface, form it into a large round,
cover with plastic wrap, and refrigerate until firm enough to roll out (about 30
- 60 minutes).
Once the pastry has
chilled, remove from refrigerator and place on a lightly
floured surface. Roll the pastry into a 13 inch (33 cm) round.
To prevent the pastry from sticking to the counter and to ensure
uniform thickness, keep lifting up and turning the pastry a quarter
turn as you roll (always roll from the center of the pastry outwards
to get uniform thickness). Lightly roll the pastry around your rolling
pin and gently transfer to a
9 inch (23 cm) pie pan. Brush off any excess flour and tuck the
overhanging pastry under itself. Use a fork to make a decorative
border or else crimp the
edges using your fingers. Refrigerate
the pastry, covered with plastic wrap, while you make the pecan
filling.
Preheat your oven to 350 degrees F (180
degrees C). Place the oven rack in the bottom third of the oven.
Pecan Filling:
To toast the pecans. Place the pecans on a baking
sheet and bake for about 6 minutes or until lightly browned and
fragrant. Let cool and then chop coarsely.
In a heatproof bowl placed over a saucepan of simmering water, melt the
chocolate. (You can melt the chocolate in the microwave.) Set aside to cool.
In a large bowl, whisk
the eggs, and then whisk in the sugars, golden syrup or corn syrup,
cream, melted butter, bourbon (or vanilla extract), and salt. Then stir in the melted chocolate
and chopped pecans.
Remove the chilled
pastry crust from the refrigerator and place the pie plate on a large
baking sheet. Carefully pour the filling
into the pie crust. Arrange the whole pecans halves in a decorative
pattern on top of the filling. Bake for about 45 to
50
minutes, or until
the filling has just set. It will still be a little wobbly when gently shaken. (If you find the edges of the pie crust
are over browning during baking, cover with a pie shield or foil.) Remove from
oven and place on a wire rack to cool. Serve warm or at room
temperature with whipping cream or vanilla ice cream.
Makes one 9 inch (23 cm) pie.
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