Caramel-Pecan Black Bottom Pie - flour

Method

• Combine flour, sugar and salt in processor.
• Add butter and blend using on/off turns until mixture resembles coarse meal.
• Beat water, egg yolk and vanilla together in small bowl.
• Add egg mixture to processor and process until large moist clumps form.
• Gather dough into ball; flatten into disk.
• Wrap in plastic and refrigerate 30 minutes.
• (Dough can be prepared up to 2 days ahead.
• Let dough stand at room temperature to soften slightly before continuing.)
• Position rack in center of oven and preheat to 350F.
• Lightly butter 9-inch-diameter pie pan.
• Roll dough out on floured surface to 13-inch round.
• Transfer to prepared pan.
• Fold edges under and crimp to form high fluted edge.
• Freeze until firm, about 15 minutes.
• Line crust with foil and fill with dried beans or pie weights.
• Bake until sides are set, about 20 minutes.
• Remove foil and beans.
• Pierce bottom of crust until golden brown, about 20 minutes.
• Cool on rack.
• Combine brandy and vanilla in small bowl.
• Sprinkle gelatin over and let stand 10 minutes.
• Place chocolate in medium bowl.
• Mix sugar, cornstarch and salt in heavy medium saucepan.
• Gradually whisk half and half and egg yolks into sugar mixture.
• Cook over medium-high heat until custard is thick and smooth and begins to boil, whisking constantly, about 3 minutes.
• Quickly add 1 1/4 cups custard to chocolate.
• Stir until chocolate melts and mixture is smooth.
• Add brandy and gelatin mixture to remaining hot custard.
• Stir until gelatin dissolves.
• Spread chocolate filling in crust.
• Spread brandy filling over.
• Refrigerate uncovered until pie is completely cool.
• Heat sugar and water in heavy small saucepan over low heat, stirring until sugar dissolves.
• Increase heat and boil, without stirring, until mixture is deep amber, brushing down sugar crystals from sides of pan with wet pastry brush, about 11 minutes.
• Remove from heat and add cream (mixture will bubble up).
• Add butter and stir until smooth.
• Stir over low heat until color deepens and caramel thickens slightly, about 3 minutes.
• Mix in pecans.
• Transfer to small bowl.
• Refrigerate until cool but not set, stirring occasionally, about 30 minutes.
• Spoon topping over brandy layer.
• Chill pie until topping is set, about 2 hours.
• (Can be prepared 1 day ahead.
• Cover and refrigerate.)