ingredients

One 9-inch/23-centimeter pie crust (see All-Buttah Pie Dough recipe below), parbaked and cooled completely
1 recipe Dark Chocolate Black-Bottom Base (see recipe below)
319 grams/2½ cups pecan halves
71 grams/2½ ounces/5 tablespoons Kerrygold Unsalted Pure Irish Butter, melted
212 grams/1 cup packed dark brown sugar
191 grams/½ cup maple syrup
170 grams/3 large eggs
21 grams/1 large egg yolk
45 grams/3 tablespoons heavy cream
10 grams/2 teaspoons vanilla extract
Scant 1 gram/¼ teaspoon almond extract
2 grams/½ teaspoon fine sea salt
2 grams/½ teaspoon ground cinnamon

method

Preheat the oven to 375°F/190°C with a rack in the bottom third (preferably with a Baking Steel or stone on it).

Line a baking sheet with parchment paper and place the cooled crust on it. Pour the black-bottom base into the pie shell and spread into an even layer. Arrange the pecans in an even layer on top of the chocolate. Set aside while you prepare the custard.

In a medium bowl, whisk the melted butter, brown sugar, maple syrup, eggs, egg yolk, cream, extracts, salt, and cinnamon until well combined. Gently pour the custard over the pecans.

Transfer the baking sheet to the oven and bake until the crust is golden brown and the custard appears set on the outside but is still slightly jiggly in the center, 35 to 40 minutes. Cool completely before slicing and serving.

MAKE AHEAD AND STORAGE

The pie can be made up to 1 day ahead and stored at room temperature. Store leftovers at room temperature, wrapped tightly in plastic wrap.

All-Buttah Pie Dough

Makes One 9-inch/23-centimeter crust

ingredients

150 grams/1¼ cups all-purpose flour
1 gram /¼ teaspoon fine sea salt
113 grams/4 ounces/8 tablespoons cold Kerrygold Unsalted Pure Irish Butter, cut into ½-inch/13-millimeter cubes
60 grams/¼ cup ice water, plus more as needed

method

Prepare the dough using your desired mixing method.

Form the dough into a disk and wrap tightly in plastic wrap. Refrigerate for at least 30 minutes before using. This dough is best baked at 425°F/220°C. Parbake, blind-bake, or fill and bake as directed in the recipe of your choice.

variation: Chocolate All-Buttah Pie Dough:

Replace 30 grams/¼ cup of the all-purpose flour with 28 grams/⅓ cup unsweetened cocoa powder (any kind, but dark or black cocoa powder makes a particularly intense crust). Take care not to overbake the crust—look for a dry, matte appearance all over.

MAKE AHEAD AND STORAGE

The tightly wrapped disk of dough can be refrigerated for up to 3 days. Wrapped in plastic wrap and then in aluminum foil, the dough can be frozen for up to 3 months. Thaw overnight in the fridge before using.

Dark Chocolate Black-Bottom Base 

ingredients

113 grams/4 ounces dark chocolate (I used 72% chocolate), finely chopped (1 cup)
78 grams/⅓ cup heavy cream

method

Place the chocolate in a medium heatproof bowl. In a small saucepan, bring the cream to a boil over medium heat. Pour the hot cream over the chocolate and let sit for 15 seconds undisturbed, then stir gently until the ganache is thick and smooth.

To use, pour the ganache into the bottom of a cooled parbaked pie crust and spread into an even layer. Let set for 15 to 20 minutes before adding the filling.

MAKE AHEAD AND STORAGE

Although it is possible to make the ganache ahead, this small amount will set up quickly as it stands and can be prone to breaking when reheated. It’s so quick to make, I recommend just preparing it when you’re ready to use it!