10-inch pie crust, pre-baked
2 c. (about 6 oz.) fresh pecan halves
6 oz. semi-sweet or bittersweet chocolate
3 T. all-purpose flour
¾ c. (6 oz) room temperature, unsalted butter
1 c. firmly packed dark brown sugar
5 large eggs, room temperature
¾ c. light corn syrup
¼ c. molasses
1-1/2 T. Kahlúa or brandy
2-1/4 tsp. Pure Vanilla Extract
½ tsp. salt
1. The nuts and chocolate. While the crust is cooling, spread the pecans in a single layer on a heavy aluminum baking sheet and lightly toast in the oven until fragrant, about 10 minutes. Cool, then break into small pieces and transfer to a large bowl. Chop the chocolate into rough, ½ inch pieces and add to the bowl, along with the flour. Stir until everything is well coated.
2. The filling. In a food processor (or in a large bowl of an electric mixer), cream the butter and brown sugar until light and fluffy, about 3 mins. (5 mins. 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, Kahlúa or brandy, vanilla and salt.
3. 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into the prebaked pie shell, set onto the lower shelf of the oven and bake until a knife inserted into the center is withdrawn clean, about 1 hour. Remove from oven with Thick Oven Mitts and cool completely on a wire rack. Serve slices of the pie at room temperature or slightly warm, topped with a dollop of Klahúa-spiked, sweetened whipped cream.
Recipe courtesy of Chef Rick Bayless, from his book �The Essential Mexican Kitchen�