HOW FAR AHEAD CAN YOU MAKE PECAN PIE RECIPES

Steps:

• For the crust, in a food processor, combine flour, sugar and salt
• Pulse to combine, then add the butter
• Pulse until mixture is the consistency of coarse breadcrumbs
• Add egg and pulse again to combine
• Add water, a tablespoon at a time, until dough forms a crumbly consistency and holds when pinched together
• Dump dough out on a lightly floured work surface and form into a flat disc (this will make it easier to roll out later)
• Wrap in plastic and refrigerate for 30 minutes
• For the filling, preheat oven to 375°F
• Spread pecans on a parchment-lined baking sheet and toast until fragrant and slightly golden, about 7 minutes
• Remove from oven and let cool
• Roll out dough into a 12-inch round and press into a deep 9-inch pie pan
• Trim any uneven over-hanging bits, then crimp the edges with your fingers so it has a nice lip
• Use a fork or toothpick to dock, or prick, the bottom of the dough in several places, then set a piece of parchment on top of the dough and fill with dried beans or pie weights to prevent it from rising
• Bake for 15 minutes, then remove the parchment and weights and bake uncovered until the dough browns just slightly, 5 to 7 minutes more
• Remove from the oven and reduce the oven temperature to 350°F
• In a medium microwavable bowl, melt the chopped chocolate at 15-second intervals, stirring until thoroughly melted
• Let cool slightly
• Meanwhile, in a large mixing bowl, combine corn syrup, butter, sugar and sea salt
• Whisk in eggs, vanilla and cocoa powder, then fold in the melted chocolate and toasted pecans
• Pour filling into the pie crust and bake until the crust is golden and the filling is slightly jiggly in the center, about 45 minutes
• Tent the pie loosely with foil if it starts to brown too quickly
• Let the pie cool in the pan before removing
• While the pie is cooling, whip the cream and vanilla to soft peaks
• Garnish the pie with an extra sprinkle of flaky sea salt and serve slices dolloped with whipped cream