Pecan pie with maple syrup on a chocolate crust

Ingredients:

Cake

• 1 cup flour + extra for work
• 1/4 cup granulated sugar
• 2 tablespoons cocoa powder
• 1/4 teaspoon coarse salt
• 110 g chilled butter, cut into 1 cm cubes.
• 2 tablespoons of vodka
• 2 tablespoons ice water, as needed

Filling

• 4 tbsp unsalted butter, melted
• 1 large egg, room temperature
• 1/4 cup flour
• 0.5 tsp coarse salt
• 1.5 tbsp. maple syrup
• 3/4 cup heavy cream
• 1.5 cups pecans

Topping

• 1 cup chilled heavy cream
• 2 tablespoons cocoa powder
• 1 tbsp. sugar

Preparation:

1. Dough:

   
   In a food processor, combine the flour, granulated sugar, cocoa powder, and salt. Stir in 3 tablespoons of butter and pulse until the mixture resembles cornmeal. Add the remaining 5 tablespoons of butter and pulse until the mixture forms pea-sized chunks. Stir in the vodka until the dough comes together but is still crumbly. If the dough is too dry, stir in ice water, 1 tablespoon at a time. Place the dough on a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight.
   
2. Roll the dough out on a lightly floured surface into a 30cm (12in) round. Transfer the dough to a 22cm (9in) pie pan. Fold the overhanging dough under and crimp the edges. Refrigerate for at least 1 hour.
3. Preheat oven to 350°F (175°C). Line the pan with foil and fill with cake weights or dried beans. Bake on the hot baking sheet until golden brown around the edges, about 20 minutes. Remove the foil and weights and bake until the dough is completely dry, another 10-15 minutes. Transfer the cake to a wire rack and cool.

4. Prepare the filling:

   
   In a large bowl, whisk together the melted butter, egg, flour, and salt until smooth, then whisk in the maple syrup and heavy cream. Pour the filling into the cooled crust and arrange the pecan halves on top.
   
5. Carefully cover the edges of the crust with foil. Bake until the filling is set, 55-65 minutes. Transfer the pie to a wire rack to cool completely, about 3 hours.

6. Prepare the topping:

   
   Beat heavy cream, cocoa powder and sugar with a mixer and spread on top of the pie.