Chocolate Pecan Pie With Chocolate Crust

Ingredients

• 23 cup sugar
• 1 cup light corn syrup
• 4 ounces semisweet chocolate
• chopped into 1/2-inch chunks
• 2 tablespoons unsalted butter
• all-purpose flour
• for dusting
• chocolate
• crust dough
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 12 cups pecan halves
• 2 tablespoons fresh lavender or 2 tablespoons dried lavender
• for garinsh
• whipped cream or creme fraiche

Instructions

1. Combine sugar and corn syrup in a saucepan over medium heat.
2. Bring to a boil; reduce heat to low, and simmer 2 minutes, stirring occasionally.
3. Cool completely, about 45 minutes.
4. Let thicken.
5. In the top of a double boiler, combine 2 oz chocolate and butter over medium-low heat; cool until melted.
6. Set aside to cool.
7. Heat oven to 400F On lightly floured surface, roll out chocolate-crust dough to a 13-inch circle, 1/8-inch thick.
8. Place dough in pan and crimp edges.
9. Chill 15 minutes.
10. In a large bowl, beat eggs until foamy.
11. Add chocolate and corn-syrup mixtures of eggs, and combine.
12. Stir in vanilla and pecan halves.
13. Pour filling into crust.
14. Bake 20 mintues.
15. Lower oven temperature to 350F and bake until filling has set, about another 20 minutes.
16. Sprinkle with remaining 2 oz.
17. chocolate; bake 5 minutes more.
18. Cool on a wire rack, 1 1/4 hours.
19. Garnish with lavender, if using, and serve with whipped cream or creme fraiche,.