Texas Pecan Chocolate Pie

Texas Pecan Chocolate Pie
Yield: 1 Pie - 8 servings

crust

1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water

filling

4 ounces bittersweet or semisweet chocolate chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted

For crust:

Combine first 4 ingredients in a food processor.
Using on/off turns, process until mixture resembles coarse crumbs.
Drizzle 2 tablespoons ice water over mixture.
Process just until moist clumps form, adding more water by teaspoonfuls
if mixture is dry.
Gather dough into ball. Flatten into disk.
Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day
ahead. Keep refrigerated.)
Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round.
Transfer to 9-inch-diameter glass pie dish.
Trim overhang to 1 inch; fold under and crimp decoratively.
Set aside.

For filling:

Stir chocolate and butter in heavy small saucepan over low heat until
melted.
Cool slightly.
Whisk brown sugar, eggs and salt in large bowl to blend.
Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked
crust.
Pour filling over pecans.
Bake until crust is golden and filling is puffed, about 55 minutes.
Cool pie completely on a rack.