Black Bottom Chocolate Pecan Pie

(Makes one 10-inch (25-cm) Pie, Serves 10-12)

Ingredients

Crust
240 mL (1 cup)	Cold butter, cut into ½ inch (1.2 cm) pieces
320 mL (1 1/3 cups)	All-purpose flour
80 mL (1/3 cup)	Pastry flour
160 mL (2/3 cup)	Cocoa
180 mL (¾ cup)	Icing sugar
1½ mL (¼ tsp)	Salt
60 mL (¼ cup)	Water

Filling
4	Eggs
120 mL (½ cup)	Granulated sugar
180 mL (¾ cup)	Brown sugar
2.5 mL (½ tsp)	Salt
160 mL (2/3 cup)	Corn syrup
160 mL (2/3 cup)	Whipping cream
5 mL (1 tsp)	Vanilla extract
80 mL (1/3 cup)	Brandy
60 mL (¼ cup)	Butter, melted
360 mL (1 ½ cup)	Pecan halves

Topping
120 mL (½ cup)	Whipping cream
120 g (4 oz)	Semi-sweet chocolate, coarsely chopped
15 mL (1 tbsp)	Corn syrup

Method

Crust

Pre-heat oven to 190ºC (375ºF).
Using a food processor or pastry blender combine the butter, flour, pastry flour, cocoa, icing sugar and salt and cut in until mixture crumbles and begins to clump.
Add the water and combine until the mixture just comes together. Do not over-process.
Press into a 25 x 3 cm (10 x 1-¼ inch) flan pan with a removable bottom. Chill for 30 minutes.
Line with foil and pie weights or beans. Bake for 15 minutes until firm. Remove the foil and continue baking for 10 minutes. Remove and cool completely.

Filling

Preheat oven to 175ºC (350ºF).
Using an electric hand mixer or whisk, beat the eggs, both the sugars, salt and syrup until combined but not frothy.
Stir in the whipping cream, vanilla, brandy, melted butter and pecans.
Pour into prepared crust and bake for 50-60 minutes until the filling is set and slightly puffed in the centre. Cool completely before topping.

Topping

Place a small saucepan over a medium heat and cook the cream until bubbly. Remove from the heat, stir in the chocolate and let sit for 10 minutes.
Add the corn syrup and stir until smooth. Allow to cool until slightly thickened but still very shiny.
Using a teaspoon, dot the topping over the cooled pie and swirl decoratively.
Serve at room temperature or slightly chilled.
Store refrigerated for up to 5 days.

Prior to pouring filling, place pie plate on a cookie sheet to make it easier to carry to the oven without spilling, and to prevent dripping in the oven.