Ingredients

1 recipe All Buttah Pie Crust (https://food52.com/recipes...), made as one batch, formed into a 1 inch thick rectangle, wrapped in plastic and chilled
2 1/2 cups pecans, roughly chopped
1 cup chopped dark chocolate
2 tablespoons unsalted butter, melted
1/3 cup brown sugar
2 tablespoons corn syrup
1 egg
1/2 teaspoon salt
1 teaspoon vanilla extract
Egg wash, as needed for finishing
Turbinado sugar, as needed for finishing

Directions

Preheat the oven to 400° F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough into a circle 1/4 inch thick. Transfer the dough to the prepared baking sheet.
Arrange the pecans and chocolate in an even layer on top of the dough, leaving 1 1/2 to 2 inches of uncovered dough all the way around the edge.
Fold the edges of the dough over the filling. You can do this rustic and naturally or pinch the dough between your thumb and forefinger slightly to make a slight rope-like crimp.
In a large bowl, whisk the melted butter, brown sugar, corn syrup, egg, salt, and vanilla together to combine. Carefully pour this mixture evenly over the pecans.
Egg wash the edge of the dough and sprinkle with turbinado sugar. Bake until the filling appears set, the pecans look and smell toasty, and the crust is golden brown, 30 to 35 minutes.