Preheat oven to 350 degrees. Grease a 9-inch or 9 1/2-inch deep-dish pie dish. Toast all pecan halves; 3 1/2 cups;in a large cast iron skillet over medium-high heat about 10 minutes or until fragrant. Stir often to avoid burning. Set aside 1/2 cup toasted pecan halves for pie crust. Pulse remaining 3 cups of toasted pecans in a food processor until finely chopped, and set aside to use in pie filling.
Crust: Pulse 1/2 cup toasted pecan halves with flour and kosher salt in a food processor until combined and the pecans are finely ground. Add shortening and pulse until the mixture resembles coarse meal. Add ice water 1 teaspoon at a time and pulse until the mixture forms a ball. Wrap in plastic wrap or waxed paper and refrigerate 1 hour, then roll out and press into pie dish. Refrigerate while making the pie filling.
Filling: In a double boiler, melt butter and chocolate chips until fully combined. Set aside to cool slightly. In a large glass bowl, combine eggs, sugar, corn syrup, maple syrup and vanilla. Stir in salt, cinnamon and cayenne. Add the melted chocolate mixture and stir until incorporated. Stir in the remaining 3 cups of finely chopped toasted pecans. Pour filling mixture into the pecan pie crust and bake 50 to 70 minutes or until the pecans have formed a crust on top and the filling is nearly set. Let cool completely while making caramel sauce.
Caramel Sauce: Combine butter and brown sugar in a cast iron skillet and cook over medium heat until butter is melted and brown sugar is dissolved. Add the heavy cream and boil, stirring often, approximately 5 minutes. Remove from heat, stir in vanilla and salt and mix well. Chill pie before serving so that it slices neatly. Serve with whipped cream and warm caramel sauce. Store pie and extra sauce in the refrigerator.
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|Serving Size: 1 pie (1971g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 3426 (53%)|
|Amt Per Serving||% DV|
|Total Fat 380.6g||508 %|
|Saturated Fat 202.7g||1013 %|
|Monounsaturated Fat 121.3g|
|Polyunsanturated Fat 26.3g|
|Cholesterol 3354.2mg||1032 %|
|Sodium 67222.9mg||2318 %|
|Potassium 2172.6mg||57 %|
|Total Carbohydrate 669.9g||197 %|
|Dietary Fiber 12.8g||51 %|
|Sugars, other 657.1g|
|Protein 111.8g||160 %|
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Calories per serving: 6449
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