8 ounces bittersweet chocolate coarsely chopped plus 1/2 ounce shaved
1 cup coarsely chopped pecans toasted
1/2 cup (1 stick) unsalted butter
4 large eggs
1 cup granulated sugar
3 tablespoons light corn syrup
1/2 teaspoon salt
1 cup heavy cream
1/4 cup confectioners' sugar
Directions
Preheat the oven to 375. On a lightly floured work surface, roll dough out to a 12-inch round. Fit into a 9-inch deep-dish pie plate. Using kitchen shears, trim crust leaving a 1-inch overhang. Fold edge under then crimp with your fingers. Prick bottom all over with a fork; refrigerate 30 minutes.
Line with parchment paper and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake 15 to 20 minutes until edges are just beginning to turn golden.
Remove parchment and pie weights, and return shell to oven. Bake 15 to 20 minutes longer or until golden all over. Transfer to a wire rack to cool. Reduce oven temperature to 350.
In a medium heatproof bowl, set over, not in, a pan of simmering water, melt 2 ounces of the chocolate. Brush bottom of cooled shell with chocolate and scatter pecans over.
Using the same bowl, set over simmering water, melt butter with remaining 6 ounces of chocolate.
Using an electric mixer on high, beat eggs, granulated sugar, corn syrup, and salt until thick and batter falls back in a ribbon when beaters are lifted from bowl, about 3 minutes. Gently fold butter-chocolate mixture into egg mixture. Pour into pie shell.
Bake 35 to 40 minutes or until top forms a crust and filling is just set.
Transfer to a wire rack to cool completely, then refrigerate until well chilled.
Using an electric mixer on medium speed, beat cream with confectioners' sugar until soft peaks form. Top cooled pie with whipped cream and chocolate shavings.
