From: Rick Bayless's Mexican Kitchen, by Rick Bayless
Makes one 10-inch pie, serves 12
Over the years, we've made more than 8,000 of these pies at Frontera, each crust rolled out by hand by Gonzalo de Santiago, our pastry chef of nine years, and his crew. I put together the recipe a dozen years ago, because I love pecan pie and thought that stirring in chunks of chocolate could make this favorite from both sides of the border seem less cloying. It does, though the result is still rich -- almost like a not-too-sweet candy bar packed into a flaky crust. Barely sweetened whipped cream (laced with a little kahlua) plays the welcome role of counterbalance.
For the filling:
Mix together the sugar, salt and 3 tablespoons and ice water. Using a fork, little by little work the ice-water mixture into the flour mixture. The dough will be in rough, rather stiff clumps; if there is unincorporated flour in the bottom of the bowl, sprinkle in a little more ice water and use the fork to work it together. Press the dough together into a flat disk, wrap in plastic and refrigerate at least 1 hour.
On a lightly floured surface, roll the dough into a 12 inch circle. Transfer to a deep 10 inch glass pan (I find it easiest to roll the dough onto a rolling pin, then unroll it onto the pie pan). Decoratively crimp the edge and trim excess dough. Refrigerate 30 minutes.
2. Prebaking the crust. Heat the oven to 400 degrees. Lightly oil a 15 inch piece of foil and lay it, oiled side down, into the crust (heavy duty foil is too stiff to work here); press down to line the crust snugly. Fill with beans or pie weights and bake about 15 minutes, until beginning to brown around the edges. Reduce the oven temperature to 350 degrees. Carefully remove the beans or weights and foil, return the crust to the oven and bake 8 to 10 minutes, until it no longer looks moist. (If it bubbles at this point, gently press it down with the back of a spoon.) Brush the beaten egg yolk over the crust, then let it cool completely.
3. The nuts and the chocolate. While the crust is cooling, spread the pecans on a baking sheet and toast in the 350 degree oven until fragrant, about 10 minutes. Cool, then break into small pieces and transfer to a large bowl. Chop the chocolate into rough, 1/2 inch pieces and add to the bowl, along with the flour. Stir until everything is well coated.
4. The filling. In a food processor (or in the large bowl of an electric mixer), cream the butter and brown sugar until light and fluffy, about 3 minutes in the processor, 5 minutes in the mixer. With the machine still running, add the eggs one at a time, letting each be completely incorporated before adding the next. Beat in the corn syrup, molasses, Kahlua or brandy, vanilla and salt.
5. Baking. Pour the filling over the chocolate and pecans and stir well to combine. Pour the mixture into the prebaked pie shell, set onto the lower shelf of the oven and bake until a knife inserted into the center in withdrawn clean, about 1 hour.
Cool completely on a wire rack. Serve slices of the pie at room temperature or slightly warm, topped with a dollop of Kahlua-spiked, sweetened whipped cream.
Sweetened Whipped Cream
There are two approaches to whipping cream.
To dollop on or over a dessert:
To use as a filling or frosting: