Dark Chocolate Pie with Cocoa Nib Praline

Ingredients

• 1.3 cups flour 
• 1 teaspoon kosher salt 
• 0.3 cup cacao nibs 
• 0.3 cup plus light
• 4 teaspoons cornstarch 
• 6 large egg yolk 
• 0.7 cup brown sugar packed ()
• 0.7 cup brown sugar packed ()
• 0.3 cup pecans chopped
• 3 tablespoons powdered sugar 
• 4 ounces bittersweet chocolate unsweetened chopped (not )
• 0.5 cup sugar 
• 3 tablespoons butter unsalted
• 6 tablespoons cocoa powder unsweetened (such as Scharffen Berger or Valrhona)
• 1 teaspoon vanilla extract 
• 1.5 cups whipping cream chilled
• 2.3 cups milk whole divided

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven
• whisk
• hand mixer
• pie form

Directions

1. Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.
2. Mix melted butter, sugar, and salt in medium bowl.
3. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively.
4. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
5. Line rimmed baking sheet with parchment paper.
6. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart.
7. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet).
8. Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)
9. Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat.
10. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan.
11. Whisk constantly over medium heat until mixture thickens and boils.
12. Remove from heat.
13. Add chocolate and butter; whisk until melted and smooth.
14. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
15. Using electric mixer, beat cream and powdered sugar until soft peaks form.
16. Cut pie into wedges.
17. Serve with whipped cream and praline pieces.