Ingredients
8 tbsp salted butter, divided
1/3 cup pecan halves
1 1/3 cup all-purpose flour
1/4 cup light-brown sugar, firmly packed
1/4 tsp salt
12 tbsp salted butter, room temperature
1 cup granulated sugar
3 oz unsweetened chocolate, melted and cooled
1 1/2 tsp vanilla extract
3 eggs
1/2 cup whipping cream, cold
2 tbsp maple syrup, cold, Grade B
1 bar milk chocolate, chopped
Preparation
Preheat your oven to 325 degrees. Butter a 9-inch pie plate and set it aside. Chop pecans very finely with a knife.
In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate.
Bake the crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes.
With machine running, gradually add melted chocolate and the vanilla.
Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust.
Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
Prior to making the whipped cream, freeze the beaters of your mixer for at least an hour. Beat whipped cream until soft peaks form and then add maple syrup and beat until firm.
Refrigerate the completed pie for two hours and top with chopped milk chocolate just prior to serving.
