What really sets this pie apart from other chocolate pies is the texture. Gooey brownie batter is the best way I can think to describe it, somewhere in between chocolate custard and dark chocolate fudge sauce.
Ingredients for 12 servings
For Crust:
1 3/4 cups (7.75 ounces) White Lily® All-Purpose Flour
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into cubes
4 tablespoons cold unflavored vegetable shortening, cut into cubes
4-6 tablespoons ice water
1 egg, lightly beaten with 1 teaspoon water
For Filling:
1/2 cup pecan halves
1/2 cup chopped pecan pieces
8 ounces dark chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into cubes
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 teaspoon kosher salt
4 large eggs, at room temperature
1 teaspoon vanilla extract
Read the Instructions here