Pie Dough

1. In a food processor, combine the flour and salt. Pulse until incorporated. Add the cold butter. Process until the mixture resembles course crumbs.
2. Add all of the water at once and continue to process. Once the dough pulls away from the sides, it’s ready. Turn the dough ball out onto a floured surface and shape it into a ball. Cover the dough ball tightly with plastic wrap and chill for 1 hour.
3. Preheat the oven to 375°F. Unwrap the dough ball and turn it out onto a floured surface. Roll the dough (it may need to temper for about 5 minutes so it can roll easier) into a circle about 1/8” thick. The circle should be about 2″ larger than a 9″ pie pan. Lay the dough into the pan, working it up the edges.
4. Trim the dough around the sides. Use your fingers to crimp the edges. Use a fork to dock the bottom and sides of the dough. Line the dough with a piece of parchment paper. Add pie weights (or dry beans) to fill the pan to the top.
5. Par-bake the crust for 15 minutes. Remove the pie weights and parchment paper.

Filling

1. Meanwhile, combine the butter and 4 oz of chocolate in a small saucepan. Let the mixture melt over low heat, stirring often. Turn off the heat and cool for 5 minutes or so.
2. In a large mixing bowl, beat the eggs. Whisk in the brown sugar. Add the maple syrup, salt, and melted chocolate mixture. Sift in the cocoa powder.
3. Pour the filling into the par-baked pie crust. Top with the remaining chocolate and the pecans. Bake the pie for 45 minutes until just set. Let the pie cool for 30 minutes. The inside should be molten and gooey with chocolate. Serve warm with a pinch of flaky sea salt sprinkled over top. (Alternatively, cool completely to room temperature.)