Ingredients

1 sweet pie crust, recipe follows
1 cup milk chocolate chips
2/3 cup corn syrup
1/3 cup sugar
3 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup coarsely chopped pecan pieces
1/2 cup chopped bittersweet chocolate
2 tablespoons vegetable oil
1 cup heavy cream
1 tablespoon confectioners' sugar

Edible gold leaf, torn or cut into flakes, garnish
(optional)

Instructions

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out the dough to an 11-inch circle. Transfer to a
9-inch pie pan, trim and flute the edges. Let rest refrigerated for 20 minutes. Cover with
parchment paper and pie weights. Bake until set, 12 to 15 minutes. Remove the paper and
weights and cook until just golden, 8 to 10 minutes. Remove from the oven and cool.

In the top of a double boiler, gently melt the chocolate chips over almost simmering
water. Remove from the heat. In a large bowl, combine the melted chocolate with the corn
syrup, sugar, eggs, vanilla, and pecans. Pour into the cooled pie crust and bake for 10
minutes. Reduce the oven temperature to 350 degrees F and bake for an additional 25
minutes.

Remove from the oven and cool on a rack.

Place half of the chopped bittersweet chocolate in a small bowl. Place the remaining
bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl
set over a pot of simmering water. Heat the chocolate, whisking, until melted. Pour the
melted chocolate over the chocolate in the bowl, whisking to melt. Pour over the warm pie,
spreading to the edges to coat the top. Refrigerate until well chilled, at least 2 hours.
In a medium bowl, whip the cream until soft peaks start to form. Add the sugar and whip to
stiff peaks.

Remove the pie from the refrigerator, slice and arrange on plates. Garnish each slice with
edible gold flakes and serve with whipped cream on the side. Basic Sweet Pie
Crust:
8 ounces flour, about 1 1/2 cups plus 2 tablespoons
1 tablespoon sugar
1/2 teaspoon salt
1 stick (1/4 pound) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening

4 to 6 tablespoons ice water Sift the flour, sugar, and salt into a large bowl.
Using your fingers, work in the butter and shortening until the mixture resembles coarse
crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is
incorporated and the dough comes together. Add more water as needed to make a smooth
dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic
wrap, and refrigerate for at least 30 minutes before using.

Yield: 1 (9 or 10-inch) pie crust