Pecan Pie with Honey Mama’s Ginger Cardamom Chocolate Chunks

Pecan Pie with Honey Mama’s Ginger Cardamom Chocolate Chunks
Original Recipe from Smitten Kitchen

Crust (note: this is a double pie crust recipe since we are using a 10” deep dish FINEX skillet)
2 1/2 cups all-purpose or gluten free flour
1 teaspoon fine sea salt
2 sticks cold unsalted butter, cut into chunks
1/2 cup+ very cold water (I fill the measuring cup full with ice cubes after water is measured to ensure water is cold enough)

Filling
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup sorghum or golden syrup
A pinch of sea salt
2 cups toasted pecan halves
1 teaspoon apple cider vinegar
2 teaspoons vanilla extract
3 large eggs
3 oz (approx 1.3 packages) Honey Mama’s Ginger Cardamom Bar *very cold

Make the pie dough:

With a food processor: In the work bowl of a food processor, combine flour, salt and sugar. Add butter and pulse machine until mixture resembles a coarse meal and the largest bits of butter are the size of tiny peas. Turn mixture out into mixing bowl. Add 1/4 cup cold water and stir with a spoon or flexible silicone spatula until large clumps form. Use your hands to knead the dough together, right in the bottom of the bowl.

Shape dough into 5” flattened ball, wrap in a sheet of plastic wrap and refrigerate for at least one hour, or up to 48 hours, or you can quick-firm this in the freezer for 15 minutes. Longer than 2 days, it’s best to freeze it until needed.

Form the crust: On a floured counter, roll the dough out into a 15-16 inch circle. Fold dough gently in quarters without creasing and transfer to a 10-inch FINEX cast iron skillet. Unfold dough and trim overhang to about 1/2-inch. Fold overhang under edge of pie crust and crimp decoratively. Place in freezer for 20 minutes, until solid.

Par-bake the crust: Place crust into preheated 400 degree oven and bake for 12 minutes. Remove from oven and set aside and cool 15 to 20 minutes.

Heat oven: (Or reduce oven heat, if you just par-baked your crust) to 350°F (175°C).

Prepare filling: Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes, stirring once or twice so that they toast evenly. Set aside until needed.

In medium saucepan, combine butter, brown sugar, sorghum or golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, and vanilla. Pour into a bowl (so that it cools faster) and set the mixture aside to cool a little, about 5 to 10 minutes. While mixture is cooling chop Honey Mama’s bar into 1/2” squares and set aside. Then, whisk in one egg at a time until combined, drop in Honey Mama’s squares, gently mix in to distribute, then immediately pour mixture into prepared pie shell.

Bake: For 40 to 45 minutes. The pie is done with the edges are set and puffed slightly and the center is slightly firm to the touch but still has some jiggle to it. Cool on a rack. Serve slightly warm or room temperature.