Page 409 - Pie Squared

1¼ cups packed (267 g) dark brown sugar

¼ cup (78 g) dark corn syrup

¼ cup (78 g) maple syrup

2 tablespoons molasses

2 tablespoons bourbon, optional

½ teaspoon grated orange zest
¼ teaspoon salt

3 large eggs

3 cups (340 g) toasted pecans, chopped

2 ounces (56 g) bittersweet chocolate, chopped

For the crust: In the food processor, pulse the flour, cocoa
powder, and granulated sugar. Add the butter and salt and pulse until

the butter is in small pieces coated with flour, about 15 times. Add
the cold coffee all at once and process until the mixture almost forms
a ball. Form the dough into a 3- by 4-inch rectangle using plastic
wrap and a bench scraper to firmly press the dough into a cohesive

form. Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Heavily dust the rolling surface with powdered sugar, roll out
the dough to 11 by 15 inches, and place in the slab pie pan, pressing

it into the corners of the pan and allowing the excess to drape over
the sides. Refrigerate.
Heat the oven to 350°F; if you have one, place a baking stone,
Baking Steel, or inverted baking sheet on the center rack to heat

(see here).
For the filling: Melt the butter until foaming in a 2- or 3-quart
saucepan over medium heat. Whisk in the brown sugar, corn syrup,
maple syrup, and molasses until velvety and smooth. Remove from

the heat and cool for 5 to 7 minutes. Add the bourbon (if using), zest,
and salt. Beat in the eggs, one at a time, until fully incorporated and
no yellow streaks remain.
Scatter the pecans across the bottom crust and pour the sticky