Chocolate pecan pie with tequila and molasses in a flaky crust

Weigh 210 g flour; add chilled cubed butter and chilled vegetable shortening. Ideally freeze everything an hour.

Add 2 tsp sugar and 1 tsp kosher salt.

Pulse in a food processor (or cut in by hand) until the butter is in pieces a little smaller than a pea; do not mix it in completely. Tip into a bowl.

Add 5 tablespoons of ice water and work it in with the fingertips, then thumb against finger, to a stiff, shaggy dough; drizzle in a little more water if dry bits remain.

Press into a ball, wrap in plastic and refrigerate about an hour, or overnight, to finish hydrating and chill.

Work the edge to get the dough moving; flour the board with a sideways throw. Roll from two-thirds of the way down, away from you, turning an eighth to a quarter turn each time and re-flouring when it sticks, to fit a 9-inch deep-dish pie pan.

Fold in quarters, line the point up with the centre of the pan and unfold; ease the dough into the edges without stretching. Trim to about three-quarters of an inch overhang, fold under to a ridge and crimp the edge.

Chill the shell at least 30 minutes to relax.

Line the chilled shell with oiled foil and fill completely with pie-weight beans.

Bake at 400F about 20 minutes; remove foil and beans and bake about 10 minutes more, until just done. Cool.

Chop the bittersweet chocolate and toss with about 3 tablespoons flour.

Toast the pecans on a baking sheet at about 325 for about 10 minutes, until they smell toasted; mix with the chocolate and flour.

Cream room-temperature butter with brown sugar until homogenous, scraping down the bowl.

Add five room-temperature eggs one at a time.

Add a quarter cup molasses and three quarters of a cup agave syrup, a couple of tablespoons Añejo tequila and a couple of teaspoons vanilla; mix well.

Stir the filling into the chocolate and pecans and scrape into the pre-baked shell.

Bake at 350F for 50 minutes to an hour, until set in the very middle with a little cracking around the edge. In a shallower regular pan, start checking at about 40 minutes.

Cool completely, a couple of hours; ideally refrigerate overnight, cut cold and let warm to room temperature.

Serve with lightly sweetened whipped cream and a sprinkle of Mexican chocolate.