Ingredients
Method
Make the pie dough:
- In a stand mixer fitted with the paddle, combine the flour, salt, and butter. Mix on low speed until the butter pieces are pea-sized. Slowly stream in the ice water, using only what you need until the ingredients hold together evenly in a smooth dough. If there are noticeable cracks, add a small amount more water. If it's wet or tacky, add a small amount more flour.
- Form the dough into a disk and pat down until 1 inch (2.5 cm) thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight. Bring the dough to room temperature for 10 minutes before using.
- Dust a work surface with flour. Roll the dough into a 12-inch (30 cm) round about ¼ inch (6 mm) thick. Roll the dough up onto the pin and transfer to a 9-inch (23 cm) deep-dish pie plate, pressing to line the bottom and sides. Dock the bottom with the tines of a fork. Trim any excess and crimp the edges. Refrigerate or freeze for 1 hour to firm up.
- Preheat the oven to 375°F.
- Line the dough with a parchment round that extends past the sides of the pie plate. Fill the base with pie weights, dried beans, or uncooked rice. Bake until the bottom is set, 25 to 30 minutes. Remove the weights and parchment, and place back in the oven to bake for an additional 10 to 20 minutes, or until firm to the touch. Remove and let cool slightly. Leave the oven on and reduce the temperature to 350°F (180°C).
For the filling:
- In a medium bowl, whisk together the eggs and corn syrup. Add the melted butter, brown sugar, amaro, vanilla, and salt and whisk until the mixture is smooth.
- Scatter the chocolate chips and pecans into the pie shell and give it a quick toss to combine. Pour in the filling up to the rim of the pie crust.
- Bake until the filling is set and puffed up, 40 to 50 minutes. Let cool completely, about 2 hours. The pie can be rewarmed in a 300°F (150°C) oven for 15 minutes before serving.