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3/4 c. finely ground pecans
8 Tbsp. (1 stick) unsalted butter, at room temperature
1/4 c. sugar
1 1/2 c. all-purpose flour
1 large egg yolk
1/4 tsp. pure almond extract

1 1/4 c. (2 1/2 sticks) unsalted butter, melted and cooled
3/4 c. unsweetened cocoa powder, Dutch processed
4 large eggs
2 c. sugar
1/2 tsp. vanilla extract
3/4 c. all-purpose flour
1/2 c. coarsely chopped pecans

PECAN CRUST: Preheat oven to 350 degrees. Whip ground pecans,
butter, and sugar until light and smooth. Add the egg yolk and
extract. Pulse in flour until mixture just holds together. Press
dough into the bottom and sides of a 10 inch deep dish metal pie
pan, starting with the edges. Line the crust with parchment paper,
weighted down with pie weights or dry beans. Bake for 10 minutes.
Remove from the oven, take out pie weights and paper, return to
oven, and bake an additional 5 minutes to crisp. Take out and set
aside to cool while making filling.

BROWNIE FILLING: Whisk cocoa into butter until it is smooth
and set aside. Place eggs in a large bowl and beat with sugar
until light and thick (may take a while). Add vanilla. Beginning
with cocoa mixture, add in thirds alternately with flour to the
beaten egg mixture. (Mix in 1/4 cup cocoa then add 1/4 cup flour;
repeat two more times). Fold in chopped pecans. Pour into
prepared pie shell and bake in preheated oven at 350 degrees for 35
- 45 minutes. Pie should be just beginning to crack on top, yet
still be soft in the center. Remove from the oven and cool
slightly before serving. Recipe makes approx: 8 servings.

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