A recipe from Ruben Ortega of Backstreet Cafe, in Houston.
2 cups (8 ounces) all-purpose flour
1/2 teaspoon salt
6 tablespoons powdered sugar
1 1/2 sticks (12 tablespoons) cold, unsalted butter, cut into 1/2-inch cubes
1 1/2 to 2 tablespoons ice water
Preheat oven to 350 degrees. Sift together flour, salt, and sugar. Using a pastry blender, cut butter into flour mixture until it is the consistency of coarse cornmeal. Gradually add cold water, mixing until dough holds together. Do not overmix. Press into a disk about 5 inches in diameter, wrap in plastic, and refrigerate for at least an hour to firm up. Then roll out and line a 9-inch metal pie pan. Prick crust with a fork, then fill with uncooked beans or pie weights and bake until barely golden brown, about 30 minutes.
3/4 cup dark brown sugar
1 stick (8 tablespoons) unsalted butter, melted
1/2 cup light corn syrup
1/2 cup real maple syrup
3 cups pecan halves or large pieces, toasted
6 ounces good-quality semisweet chocolate, chopped to the size of chocolate chips
In a stainless-steel bowl, whisk together eggs and brown sugar. Add melted butter and whisk again. Add both syrups and whisk yet again. Let mixture rest for at least 10 minutes. Put pecans and chocolate chips in the partially baked pie shell and then pour in syrup mixture. Bake on a preheated cookie sheet at 350 degrees until pecans are a rich golden brown, about 40 minutes. Serve with orange-blossom-honey ice cream (for recipe, go to texasmonthly.com).