Directions: |
Directions:1. Roll dough into 12-inch circle on well-floured counter. Roll dough loosely around rolling pin and gently unroll it onto 9-inch pie plate, leaving at least 1-inch overhang around edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand.
2. Trim overhang to 1/2 inch beyond lip of plate. Tuck overhang under itself; folded edge should be flush with edge of plate. Crimp dough evenly around edge of plate using your fingers. Refrigerate dough-lined plate until dough is firm, about 30 minutes. Adjust oven rack to middle position and heat oven to 350º.
3. Line chilled pie shell with aluminum foil, covering edges to prevent burning, and fill with pie weights. Bake until edges are set and just beginning to turn golden brown, 15 to 20 minutes. Remove foil and weights, rotate plate, and continue to bake until center begins to look opaque and slightly drier, 3 to 6 minutes longer. Remove from oven and let cool completely.
4. Reduce oven temperature to 325º. Microwave 2/3 cup chocolate chips and butter in bowl, stirring often, until melted, 60 to 90 seconds. Whisk in oil and cocoa until smooth.
5. In second bowl, whisk sugar, eggs, vanilla, and salt until smooth. Whisk chocolate mixture into sugar mixture until incorporated. Stir in flour and remaining 1/3 cup chocolate chips until just combined.
6. Spread pecans in bottom of pie shell, then pour batter over top, using spatula to spread into even layer. Bake pie until toothpick inserted in center comes out with thin coating of batter attached, 30 to 35 minutes. Let pie cool on wire rack until barely warm, about 1 1/2 hours. Serve with ice cream, if desired. (Pie can be reheated, uncovered, in 300º oven until warm throughout, 10 to 15 minutes.) |
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