Page 408 - Pie Squared

CHOCOLATE PECAN SLAB PIE

WITH A CHOCOLATE CRUST

Serves 12 to 24

It wouldn’t be Thanksgiving without a nutty, gooey, sweet pecan pie
on the dessert table (along with about five other must-have pies). I
like a whisper of bourbon and a healthy slug of maple syrup,
anchoring this pie with one foot firmly in the South and the other in

New England. Of course, that’s my version of pecan pie—after
decades spent living below the Mason-Dixon line, there’s still a bit of
my mother’s Boston in me. Big, fat, fresh Texas pecans take it right
over the top. Whether you say “PEA-kan” or “puh-CAHN” doesn’t

matter one bit when serving up this satisfying confection. No need to
wait for Thanksgiving, either.

Make Ahead: Make the dough up to 3 days ahead. Toast the nuts up
to 1 week ahead and store in an airtight container in the refrigerator.

CHOCOLATE CRUST

1⅓ cups (160 g) all-purpose flour
Scant 3 tablespoons (18 g) natural (not Dutched) cocoa powder

Scant 3 tablespoons (40 g) granulated sugar

8 tablespoons (113 g) unsalted butter, cubed and frozen for 20 minutes

⅛ teaspoon kosher salt

¼ cup (60 ml) coffee, ice cold

Powdered sugar for dusting and rolling the dough

FILLING

6 tablespoons (85 g) unsalted butter