Instructions

• Dough
• 1 Fill a measuring glass with water and ice cubes and set aside.
• 2 Add 3/4 cup flour, salt, and sugar to a food processor. Pulse 2 to 3 times until combined. The remaining cup of flour will be added later.
• 3 Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds (there should be no uncoated flour).
• 4 Scrape bowl, redistribute the flour-butter mixture then add remaining 1/2 cup of flour. Pulse 4 to 5 times until flour is evenly distributed (dough should look broken up and a little crumbly).
• 5 Transfer to a medium bowl then sprinkle ice water over mixture — start with 2 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If the dough falls apart, add 1 to 2 more tablespoons of water and continue to press until dough comes together.
• 6 Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball, then form into a disk. Wrap the disk with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Filling
• 1 Preheat oven to 350°F with a rack in the center to lower third of the oven.
• 2 In a saucepan over medium heat, melt butter. Add brown sugar, maple syrup, cocoa powder, and salt. Whisk until smooth and combined. Bring the mixture to a low simmer (bubbles forming around the perimeter of the pan), then remove from the heat. Pour the mixture into a bowl to cool for 15 minutes.
• 3 Once cooled, add eggs and extract to the syrup mixture, whisking until combined.
• 4 Sprinkle the chopped pecans and chocolate chips into the bottom of the uncooked pie crust. Pour the syrup mixture over the pecans, rearranging the pecans if necessary (most the nuts and chocolate chips will float to the top).
• 5 Lightly spritz a piece of foil with non-stick spray. Cover the pie with foil and bake for 30 minutes. Remove the foil, then continue baking for another 15-25 minutes (20 minutes was the magic number for me), until the edges are set but the center of the pie is still a bit jiggly (like gelatin). Sprinkle the top of the pie with a few sprinkles of flaky finishing salt. Place the pan on a wire rack to cool completely - it will firm up as it cools.