Step 1

Start with the pastry. In a spouted cup, combine the water, vinegar and ice cubes.

Step 2

In a food processor, pulse the flour and salt to combine, then add the butter and pulse until the mixture resembles coarse sand.

Step 3

Pulse as you slowly add the liquid (but not the ice!). Until combined but still loose (about 20 quick pulses). The dough should not form a mass until you compress it together with your hands; squeeze a bit of dough between your fingers to test whether it forms a mass. If it’s too dry, add more water a tablespoon at a time.

Step 4

Tip the dough into a large bowl, and shape it into a ball with a couple of swift squeezes between your hands.

Step 5

Wrap tightly with parchment, pat it firmly into a disc, and refrigerate in an airtight container for at least one hour (and up to 24 hours), until firm and chilled.

Step 6

Lightly flour the work surface and a rolling pin, and roll the dough out to a 3mm-thick disc.

Step 7

Press this into a 23-25cm glass pie dish, then trim the edges to leave a 3cm overhang.

Step 8

Fold the overhang into the underside of the edge and press lightly to secure an even rim around the shell.

Step 9

Cover with foil and refrigerate for at least one hour or overnight to chill. (At this point it can be stored in the fridge for up to one day or in the freezer for up to two weeks. Just make sure to keep it in an airtight container.)

Step 10

Position a rack in the middle of the oven and heat to 220C/425F/gas 7 (don’t use a fan oven).

Step 11

Cover the chilled pie shell with a sheet of parchment and fill it with dried beans (or baking beans). Bake until the crust is pale golden around the edge – 15-20 minutes.

Step 12

Remove the beans and parchment, and let the pie shell cool.

Step 13

Turn down the oven to 160C/325F/gas 3 and line a baking sheet with parchment paper.

Step 14

Spread a third of the pecans on the baking sheet and bake until fragrant and toasted – five to 10 minutes.

Step 15

Set aside to cool, and leave the oven on.

Step 16

In a food processor, combine the dates, butter and eggs, and puree until very smooth – two to three minutes.

Step 17

Add the salt, bourbon, vanilla and vinegar, and pulse to mix.

Step 18

In a medium bowl, use a flexible spatula to combine the puree with the toasted nuts.

Step 19

Sprinkle the chopped chocolate evenly over the bottom of the pie shell.

Step 20

Scrape the filling from the bowl into the crust and even the top with a spatula.

Step 21

Spread the remaining raw pecans in an even layer over the filling and lightly press them in to secure

Step 22

Bake until the pecans are toasted and fragrant, and the crust is deep golden – 40-45 minutes.

Step 23

Cool on a rack and serve warm or at room temperature.

Step 24

Store well wrapped in the refrigerator for up to five days.