1. For the crust: Combine confectioners' sugar, pecan halves, and cocoa powder in a food processor and process until pecans are finely ground, about 15 seconds. Add flour and process until combined, then add butter and pulse until broken into pea-size pieces, 3 to 5 times. Add 1 egg and process until dough comes together.

2. Transfer dough to a 9" pie dish. With lightly floured hands, press firmly into bottom and sides to make an even crust; poke bottom and sides all over with a fork and refrigerate 15 minutes.

3. Place a rack in center of oven and heat to 350 degrees. Cover base and sides of crust with foil and bake 10 minutes, then remove foil and continue to bake 10 more minutes.

4. For the filling: Finely chop 8 ounces chocolate and place in a medium bowl. Heat 1 1/4 cups cream in a small saucepan over medium heat until just simmering around edges. Remove from heat and pour over chopped chocolate; let sit 10 minutes, then whisk to combine. In a large bowl, combine remaining 2 eggs, egg yolks, granulated sugar, vanilla, and kosher salt. Whisking constantly, slowly add chocolate mixture to egg mixture. Pour filling into crust and bake until filling is set around edges but center jiggles slightly when shaken, 20 to 30 minutes. Transfer pie to a wire rack and let cool completely, 4 to 6 hours.

5. For the ganache: Chop remaining 5 ounces chocolate and place in a small bowl. Heat remaining 1/2 cup cream in a small saucepan over medium heat until just simmering around edges. Remove from heat and pour over chocolate. Let sit 10 minutes, then whisk in bourbon. Let ganache cool until thickened to the consistency of yogurt, about 5 minutes, then pour over top of pie. Using an offset spatula or the back of a spoon, create decorative swoops on surface. Sprinkle chopped pecans and sea salt around edge of pie and let sit 30 minutes before serving.

Source: Hannaford fresh Magazine, October - November 2018