Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish. For more delicious pie recipes, check out our collection of Thanksgiving pies.
02On a lightly floured surface, after removing plastic wrap, roll out dough to a 12-inch circle. Transfer crust to a 9-inch pie plate. Fold over any excess dough, then crimp edges. Prick crust all over with a fork. Chill crust for 30 minutes.
03While the dough chills, heat the oven to 375 degrees. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 25 minutes. Remove foil and bake until very pale golden, 5 to 10 minutes longer.
04Reduce oven temperature to 350 degrees. Spread pecans on a rimmed baking sheet. Toast nuts, shaking pan occasionally, until fragrant, 8 to 10 minutes. Cool.
05Make the filling: In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth; cool.
06In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.