-
1
Combine flour, sugar and salt in processor.
-
2
Add butter and blend using on/off turns until mixture resembles coarse meal.
-
3
Beat water, egg yolk and vanilla together in small bowl.
-
4
Add egg mixture to processor and process until large moist clumps form.
-
5
Gather dough into ball; flatten into disk.
-
6
Wrap in plastic and refrigerate 30 minutes.
-
7
(Dough can be prepared up to 2 days ahead.
-
8
Let dough stand at room temperature to soften slightly before continuing.)
-
9
Position rack in center of oven and preheat to 350F.
-
10
Lightly butter 9-inch-diameter pie pan.
-
11
Roll dough out on floured surface to 13-inch round.
-
12
Transfer to prepared pan.
-
13
Fold edges under and crimp to form high fluted edge.
-
14
Freeze until firm, about 15 minutes.
-
15
Line crust with foil and fill with dried beans or pie weights.
-
16
Bake until sides are set, about 20 minutes.
-
17
Remove foil and beans.
-
18
Pierce bottom of crust until golden brown, about 20 minutes.
-
19
Cool on rack.
-
20
Combine brandy and vanilla in small bowl.
-
21
Sprinkle gelatin over and let stand 10 minutes.
-
22
Place chocolate in medium bowl.
-
23
Mix sugar, cornstarch and salt in heavy medium saucepan.
-
24
Gradually whisk half and half and egg yolks into sugar mixture.
-
25
Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes.
-
26
Quickly add 1 1/4 cups custard to chocolate.
-
27
Stir until chocolate melts and mixture is smooth.
-
28
Add brandy and gelatin mixture to remaining hot custard.
-
29
Stir until gelatin dissolves.
-
30
Spread chocolate filling in crust.
-
31
Spread brandy filling over.
-
32
Refrigerate uncovered until pie is completely cool.
-
33
Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves.
-
34
Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes.
-
35
Remove from heat and add cream (mixture will bubble up).
-
36
Add butter and stir until smooth.
-
37
Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes.
-
38
Mix in pecans.
-
39
Transfer to small bowl.
-
40
Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
-
41
Spoon topping over brandy layer.
-
42
Chill pie until topping is set, about 2 hours.
-
43
(Can be prepared 1 day ahead.
-
44
Cover and refrigerate.)
