Chocolate Georgia Pecan Pie Provided by Timothy Magee, executive chef, South City Kitchen, Atlanta Tart Dough (Yield: 2 pie shells): 3 sticks plus 2 Tbsp. unsalted butter 1/3 cup + 1 Tbsp. milk, room temperature 1 egg yolk, room temperature 1 teaspoon sugar 1 teaspoon salt 31/2 cups all purpose flour 1) Place the butter in the bowl of a mixer, using the paddle attachment on low speed until creamy. 2) Add the milk, egg yolk, sugar and salt and beat until mixture is roughly blended. The mixture will look curdled, this is normal. 3) With the mixer on low, add the flour in 3 stages. Do no wait for the flour to be completely incorporated. Mix only until the ingredients come together to form a soft moist dough that doesn’t stick to the side of the bowl, but holds together. Don’t over mix. 4) Refrigerate at least 4 hours before using. Filling: 2 cups (or 1 box) brown sugar 1/2 cup butter 1/2 cup ganache 8 eggs 1 3/4 bottles (1-lb bottles) dark corn syrup 1 Tablespoon vanilla 1 Tablespoon rum 3 ounces chocolate chips 5 ounces pecans 1) Combine sugar, butter and ganache. 2) Add eggs one at a time, then scrape down bowl. 3) Add syrup, vanilla and rum and refrigerate. To assemble: 1) Line pie pan with tart dough. 2) Line bottom of pan with chocolate chips pecans. Pour filling on top. 3) Bake 325F for an hour and 15 minutes.