Mexican Chocolate Pecan Pie

Ingredients

• 1.3 cups flour all-purpose
• 2 teaspoons sugar 
• 0.1 teaspoon salt 
• 0.5 cup butter diced cold
• 1 large eggs slightly beaten
• 3.3 oz crema mexicana chopped
• 2 tablespoons butter 
• 0.5 cup plus light
• 1 cup corn syrup dark
• 3 large eggs slightly beaten
• 0.5 teaspoon salt 
• 2 tablespoons rum / brandy / coffee liqueur 
• 1.5 cups pecans 

Equipment

• food processor
• bowl
• baking sheet
• oven
• wire rack
• microwave

Directions

1. For Pie Crust: In food processor, place 1 1/4 cups flour, the sugar and 1/8 teaspoon salt; cover and process until combined.
2. Add the butter; process until it looks like yellow cornmeal mixed with bean-sized bits of butter, about 10 pulses.
3. Add the egg, and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.)
4. Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
5. Place dough on work surface; form dough into thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
6. On lightly floured work surface, roll dough into 12-inch circle about 1/8 inch thick. Grease 9-inch pie plate. Gently fit dough in bottom and up side of pie plate. Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
7. For Pie Filling: Move oven rack to lowest position.
8. Heat oven to 350°F.
9. In small microwavable bowl, microwave chocolate and butter uncovered on High 1 to 2 minutes, stirring occasionally, until melted and smooth. Set aside.
10. In medium bowl, stir together corn syrups, 3 eggs and 1/2 teaspoon salt.
11. Gradually add melted chocolate and coffee-flavored liquor to filling mixture.
12. Pour filling into prepared crust; arrange pecans in even layer over filling.
13. Place pie plate on cookie sheet with sides.
14. Bake 50 to 60 minutes, rotating halfway through bake time, just until set (filling should jiggle slightly when pie plate is tapped). Cool completely on cooling rack, at least 4 hours, before serving.