Step 1

In a large bowl, mix together the flour, sugar, and salt. Add in the cubed butter and toss with a spatula to coat the butter in the flour.

Step 2

Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas.

Step 3

Using a silicone spatula, slowly fold in the water. Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed.

Step 4

Gather the dough into a large ball and gently flatten it into a disk.

Step 5

Wrap the disk in plastic wrap and place in the refrigerator to chill for at least 2 hour, or up to 24 hours.

Step 6

Remove the dough from the fridge 15 minutes before you plan on rolling, as dough that is too cold will crack.

Step 7

Lightly flour a rolling pin and a large clean work surface. Set the dough in the middle of the work surface and - beginning from the center of the disk - roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.

Step 8

Carefully fold the dough in half and lay it across one side of a 10-inch glass or metal pie pan, placing the seam of the dough in the center of the pan.

Step 9

Gently unfold the crust, then use your hands to fit the dough down into the pan, making sure there are no gaps between the dough and the sides of the pan. If you see any visible air bubbles, gently burst them with a fork.

Step 10

Using kitchen scissors, trim the dough overhang to 1 and 1/2 inches, measuring from the inner rim of the pan. Roll the overhang underneath the rim of the pie plate and crimp.

Step 11

Lightly cover the crust with plastic wrap and place back in the refrigerator until needed, at least 1 hour.

Step 12

When ready to par-bake, preheat the oven to 375 degrees (F).

Step 13

Remove crust from the fridge. Scrunch up a piece of parchment paper, then line the crust with the parchment paper and fill with pie weights or dry beans. Make sure the weights are evenly distributed around the pie crust.

Step 14

Bake, in the lower third of the oven, for 22 minutes. Remove from the oven. Carefully remove the pie weights and parchment paper and prick the bottom of the crust all over with a fork.

Step 15

Place back in the oven and bake for another 18 minutes, or until the bottom of the pie crust is lightly golden brown.

Step 16

Remove the partially baked crust from the oven and place on a wire cooling rack.

Step 17

Reduce the oven temperature to 350 degrees (F).

Step 18

Note: Make the brownie filling right before you plan on adding it to the pie crust and baking!

Step 19

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set the bowl aside until needed.

Step 20

In a medium saucepan over low heat, combine the butter and chocolate and cook, stirring frequently, until both are completely melted.

Step 21

Scrape the chocolate/butter mixture into a large mixing bowl. Add the granulated sugar, egg, and egg yolks, and vigorously whisk until well combined.

Step 22

Whisk in the vanilla, espresso powder, and oil. Using a rubber spatula, fold in the flour mixture, mixing just until combined.

Step 23

Fold in the chocolate chips, mixing just until combined.

Step 24

Spread the filling in the bottom of the partially baked pie crust. Place in the preheated oven and bake, in the lower third of the oven, for 32 minutes, or until the top is firm and the crust is golden brown.

Step 25

Place on a wire cooling rack to cool for at least 30 minutes (or up to 6 hours). Right before you plan on slicing, make your pecan topping.

Step 26

In a large skillet over medium heat, melt 6 Tablespoons (84g) of the butter.

Step 27

Add the pecans and toast, stirring frequently, about 3 to 4 minutes.

Step 28

Reduce the heat to low. Stir in the corn syrup, brown sugar, cinnamon, nutmeg, salt, bourbon, vanilla, and remaining butter (28g).

Step 29

Cook, stirring constantly, until the butter is melted and the mixture is a thick syrup, about 3 minutes.

Step 30

Top the pie with the pecan topping. Let the topping set for 5 minutes, then slice and serve with ice cream.