1-Step 1: Prepare the Crust Combine 2 and 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt in a bowl. Cut in 1 cup unsalted butter until it’s pea-sized, then gradually add 1/3 cup ice water to form a dough. Chill the dough as a disk for at least 2 hours, roll it out, fit it into a 10-inch pie pan, crimp the edges, and refrigerate for 1 hour. Par-bake at 375°F with weights for 22 minutes, remove weights, prick, and bake 18 minutes more until golden. Cool the crust and reduce the oven to 350°F par-baking is essential for the best results!

2-Step 2: Make the Brownie Filling Whisk 1/2 cup flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt. Melt 6 tablespoons unsalted butter and 2 ounces chopped semi-sweet chocolate, then mix with 3/4 cup granulated sugar, 2 large egg yolks, 1 large egg, and 1 teaspoon espresso powder. Stir in 2 tablespoons oil and a touch of vanilla, fold in the flour mixture and 3/4 cup semi-sweet chocolate chips, then spread into the par-baked crust. Bake at 350°F in the lower third for 32 minutes until firm, and let it cool for 30 minutes to 6 hours make this just before baking for the fudgiest texture!

3-Step 3: Add the Pecan Topping Melt 6 tablespoons of the 1/2 cup unsalted butter in a skillet and toast 2 cups roughly chopped pecans for 3-4 minutes. Reduce heat, stir in the remaining butter, 3/4 cup light corn syrup, 1/2 cup packed dark brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 2 tablespoons bourbon or dark rum, and 2 teaspoons vanilla extract. Cook for 3 minutes until thickened, then pour over the cooled pie and let it set for 5 minutes before slicing prepare this topping just before serving to keep it perfect!