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1
Preheat oven to 350 degrees; lightly grease and flour-dust a 10-inch deep-dish pie plate; set aside.
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2
Using your hands, mix flour with butter until fat is dispersed evenly into small pieces about half the size of a pea.
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3
Add cold water and salt and knead just until dough comes together (overmixing will make a tough crust).
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4
Wrap in plastic and refrigerate for at least 1 hour.
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5
Place chilled dough on a surface lightly dusted with flour.
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6
Toss a bit of flour on pie dough and roll out with a rolling pin to a 1/4 inch thickness.
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7
Place in prepared pie plate.
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8
Shape dough to plate and place parchment paper in plate.
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9
Fill pie plate with pie weights (dried beans or rice) to prevent bottom of shell from cooking.
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10
Bake pie shell for 12-20 minutes or until almost done.
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11
Be sure that dough does not get brown.
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12
Remove from oven and let cool.
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13
Remove paper and pie weights.
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14
In saucepan, combine butter, sugars and honey, and bring to a rapid boil.
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15
Reduce heat and simmer for 3 minutes, or until mixture bubbles.
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16
Add cream, chocolate and pecans, and continue to cook, stirring until mixture bubbles again.
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17
Pour filling into baked pie shell.
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18
Bake for approximately 10-12 minutes, or until bubbles appear.
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19
Remove from oven and chill.
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20
Serve pie cold with vanilla or coffee ice cream.
