Chocolate Pecan Pie

Mix ½ cup (100 g) granulated sugar, 3 Tbsp. Dutch-process cocoa powder, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2¾ cups (344 g) all-purpose flour in the bowl of a stand mixer fitted with the paddle attachment on low speed to combine. Add 1 cup (2 sticks) unsalted butter, cut into 1" pieces, and cover bowl with a shield or kitchen towel (this will keep the flour from flying out); beat until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 1 minute. Uncover bowl and add 2 large egg yolks; beat just until combined.

With motor running, drizzle in 2½ Tbsp. ice water and mix until incorporated. Dough should just hold together when squeezed in your hand but still be crumbly. If needed, add more water 1 tsp. at a time, turning on mixer in bursts to combine, until you get there (you want to be careful not to overwork). Turn dough out onto a work surface and pat into a 6"-diameter disk. Wrap in plastic and chill at least 20 minutes and up to 2 days.

Roll out disk of dough on a lightly floured surface to about a 14"-diameter round. Carefully wrap around rolling pin and unfurl into a 9"-diameter pie dish. Gently lift up dough so it slumps down into edges of dish. Trim overhang and crimp edges as desired. Chill crust 15 minutes. Do ahead: Pie crust can be made up to 2 days ahead of time; keep chilled. Crust can be shaped into pie pan up to 1 day ahead; if chilling for longer than 15 minutes, keep covered with plastic wrap.

While pie crust is chilling, preheat oven to 350°. Whisk 4 large eggs, room temperature, ¾ cup light corn syrup, ½ cup (100 g) granulated sugar, ¼ cup (50 g) dark brown sugar, ½ tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium-large bowl until smooth.

Remove pie crust from fridge and evenly arrange ½ cup semisweet chocolate wafers (disks, pistoles, fèves) or chips over, then scatter 2 cups raw pecan halves evenly on top. Pour egg mixture into crust.

Bake pie until edges of filling are set and slightly puffed but center is still sunken and wobbles slightly when pie is gently shaken, about 1 hour (it will set more as it cools). Transfer pan to a wire rack and let pie cool, at least 2 hours.

Meanwhile, place ½ cup milk chocolate wafers (disks, pistoles, fèves) or chips in a medium bowl. Bring ¼ cup heavy cream and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a boil in a small saucepan; immediately remove from heat. Pour hot cream over chocolate and whisk until melted and smooth. Whisk in 4 tsp. bourbon. Cover milk chocolate mixture and chill until ready to use.

Just before serving, scrape milk chocolate mixture into the bowl of a stand mixer fitted with the whisk attachment. Add 8 oz. mascarpone and beat until soft peaks form. Spoon Chantilly cream on top of pie and cut into slices. Do ahead: Pie can be baked 2 days ahead. Store tightly wrapped at room temperature. Top with Chantilly cream just before serving.