1 1/4 cups all-purpose flour,
plus more for dusting
1 Tbs. sugar
1/4 tsp. salt
1/2 cup cold butter, cut into
3 Tbs. very cold water, plus
more as needed
For the filling:
6 oz. semisweet chocolate,
melted and cooled slightly
3 cups assorted raw unsalted
nuts, such as pistachios,
almonds, peanuts, or walnuts
1/2 cup green pumpkin seeds
1/4 cup honey
1/2 cup sugar
1/3 cup heavy cream
1/4 cup corn syrup
4 Tbs. butter, cut into cubes
1 tsp. vanilla extract
Pinch of kosher salt
Flake salt for sprinkling
- To make the crust in a food processor, combine the flour, sugar and salt in the processor and pulse 2 or 3 times to mix evenly.
- Add the butter and pulse 8 to 10 times, until the butter pieces are the size of small peas.
- Add the water and pulse 10 to 12 times.
- Stop the machine and squeeze a piece of dough. If it crumbles, add more of the water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched.
- Transfer the dough to a work surface and shape into a disk. Refrigerate for 30 minutes.
- Lightly flour a work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin.
- Lift the dough and give it a quarter turn.
- Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick.
- Fit the dough round into a 9-inch deep-dish pie dish.
- Trim the overhang to 1/2 inch, fold the edge under itself, and decoratively flute or crimp.
- Freeze for 30 minutes.
- Meanwhile, preheat an oven to 350°F (180°C).
- Line the crust with aluminum foil and fill with pie weights.
- Bake until lightly browned and dry to the touch, about 20 minutes.
- Remove the foil and weights and set on a wire rack to cool completely.
- Keep the oven set.
- Spread the melted chocolate over the crust and let cool to room temperature.
- Spread the nuts and pumpkin seeds on a baking sheet.
- Toast in the oven until golden brown, about 10 minutes. Let cool.
- Leave the oven on.
- In a saucepan over medium heat, combine the honey, sugar, cream and corn syrup.
- Stir occasionally until the mixture is slightly thickened and coats the back of the spoon, 2 to 4 minutes.
- Remove from the heat.
- Add the butter, vanilla and kosher salt and stir until the butter is melted.
- Stir in the nuts and pumpkin seeds.
- Pour the filling into the crust.
- Sprinkle with the flake salt.
- Bake until the filling is set, about 30 minutes, covering the top with aluminum foil if the nuts brown too quickly.
- Let cool on a wire rack for at least 4 hours or up to overnight before serving.