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1
Preheat the oven to 400 degrees F.
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2
On a lightly floured surface, roll out the dough to an 11-inch circle.
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3
Transfer to a 9-inch pie pan, trim and flute the edges.
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4
Let rest refrigerated for 20 minutes.
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5
Cover with parchment paper and pie weights.
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6
Bake until set, 12 to 15 minutes.
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7
Remove the paper and weights and cook until just golden, 8 to 10 minutes.
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8
Remove from the oven and cool.
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9
In the top of a double boiler, gently melt the chocolate chips over almost simmering water.
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10
Remove from the heat.
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11
In a large bowl, combine the melted chocolate with the corn syrup, sugar, eggs, vanilla, and pecans.
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12
Pour into the cooled pie crust and bake for 10 minutes.
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13
Reduce the oven temperature to 350 degrees F and bake for an additional 25 minutes.
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14
Remove from the oven and cool on a rack.
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15
Place half of the chopped bittersweet chocolate in a small bowl.
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16
Place the remaining bittersweet chocolate and the oil in the top of a double boiler, or in a small metal bowl set over a pot of simmering water.
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17
Heat the chocolate, whisking, until melted.
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18
Pour the melted chocolate over the chocolate in the bowl, whisking to melt.
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19
Pour over the warm pie, spreading to the edges to coat the top.
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20
Refrigerate until well chilled, at least 2 hours.
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21
In a medium bowl, whip the cream until soft peaks start to form.
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22
Add the sugar and whip to stiff peaks.
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23
Remove the pie from the refrigerator, slice and arrange on plates.
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24
Garnish each slice with edible gold flakes and serve with whipped cream on the side.
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25
Sift the flour, sugar, and salt into a large bowl.
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26
Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs.
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27
Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together.
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28
Add more water as needed to make a smooth dough, being careful not to over mix.
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29
Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
