From: Executive chef Timothy Magee, South City Kitchen, Atlanta.

Yield: 1 pie.

TART DOUGH (YIELDS 2 PIE SHELLS):
3 sticks plus 2 Tbsp. unsalted butter
1/3 cup plus 1 Tbsp. milk, room temperature
1 egg yolk, room temperature
1 tsp. sugar
1 tsp. salt
3 1/2 cups all-purpose flour

Place butter in the bowl of a mixer; using paddle attachment, beat on low speed until creamy. Add milk, egg yolk, sugar and salt; beat until mixture is roughly blended. Mixture will look curdled¯this is normal. With mixer on low, add flour in 3 stages. Do not wait for flour to be completely incorporated. Mix only until ingredients come together to form a soft moist dough that doesn't stick to the side of the bowl, but holds together. Don't over-mix. Refrigerate at least 4 hours before using.

FILLING:
2 cups (1 box) brown sugar
1/2 cup butter
1/2 cup ganache
8 eggs
1 3/4 bottles (1 lb. bottles) dark corn syrup
1 Tbsp. vanilla
1 Tbsp. rum
3 oz. chocolate chips
5 oz. pecans

Combine sugar, butter and ganache. Add eggs, one at a time, then scrape down bowl. Add syrup, vanilla and rum; refrigerate.

To assemble: Line pie pan with tart dough. Line bottom of pan with chocolate chips and pecans. Pour filling on top. Bake at 325°F for an hour and 15 minutes.