A scoop of vanilla ice cream makes a wonderful foil for the dark chocolate in the filling of this pecan pie
1 stick frozen unsalted butter, grated on the large holes of a box grater and re-frozen4½ oz. dark chocolate, coarsely chopped 1 Tbsp. plus 1 tsp. bourbonMake the crust: In a stand mixer fitted with the paddle attachment or using a handheld mixer, combine the flour and salt. Add the butter and beat on medium speed just until the mixture resembles coarse meal, about 45 seconds.
Lightly dust a work surface with flour, then using a lightly floured rolling pin, roll out the dough, rotating it a quarter turn every few rolls, into a ¼-inch-thick circle. Roll the dough around the rolling pin to lift and carefully unroll it into a 9-inch glass pie plate. Settle the dough into the plate without stretching it, then tuck the overhanging edges under, gently pinching all the way around to make an even rim.
When you are ready to bake the pie, preheat the oven to 425°F, with a rack in the center. Meanwhile, line the crust with a large sheet of parchment paper and fill with dried beans or pie weights. Bake, rotating once halfway through baking, until the edges are set and very light golden, 18–20 minutes. Remove the parchment and pie weights, and continue baking until the edges are light golden and the bottom no longer appears wet and doughy, 8–12 minutes more.
Make the filling: In a medium bowl, toss together the pecans and chocolate, then sprinkle the mixture in the prepared pie shell and set aside. In a large bowl, whisk together the eggs, sugar, cane syrup, and salt. Stir in the melted butter and bourbon, then pour the mixture over the pecans and chocolate. Place the pie on a flat, rimmed baking sheet; bake, rotating once halfway through, until the center is just set, 60–65 minutes. Transfer the pie to a wire rack and let cool completely, then cut into wedges and serve with ice cream, if desired. The pie can be stored at room temperature for up to 5 days.
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