Remove the pie dough from the fridge and place on a lightly floured surface. Using a rolling pin, roll the dough out into a large circle that's around ¼ inch thick. Place the pie dough over your pie dish. Trim the dough using a sharp knife. From here you can create a standard crust by rolling the cut edge under, or you can roll out the remaining dough and create braids like I did. Notes above.
In a small microwave safe bowl add the chopped chocolate and heavy cream. Heat in 30 second intervals until the chocolate is melted. Whisk until the chocolate is combined with the cream. Set aside and let it cool and thicken up a bit.
Add the butter and bourbon to a medium pan set over medium low heat. When the butter is melted, scrape the vanilla beans out of the pod and mix with the butter. Once scraped add the vanilla pod (this will add extra flavor) and the pecans to the butter mixture. Roast the pecans for 5-7 minutes. Using a slotted spoon, remove the pecans from the butter and set aside to cool. Do not discard the butter, we will be using this later on. Remove the vanilla pod and discard.
Add the corn syrup, eggs, brown sugar, salt and remaining butter from the pecans to a medium bowl. Whisk until combined and smooth.
Pour the chocolate into the pie crust. Using a spatula, spread until a smooth layer has formed. Push the chocolate up the sides so everything but the top 1/2 for the crust is covered in chocolate. Add the pecans to the pie. Pour the corn syrup mixture over the pecans and lightly spread until it's even and all the pecans are covered. Brush the crust with egg wash. Bake for 50-55 minutes. Remove from the oven and let the pie set and cool at least 2 hours before serving. If you don't let the pie fully set it will be runny, so don't let anyone sneak any testers!
