Ancho Chile–Spiced Pecan Pie

Ingredients FOR THE CRUST: 1 1/2 vegetable shortening 3 c. all-purpose flour, plus more for dusting 1 large egg, beaten

5 tbsp. ice water 1 tbsp. distilled white vinegar 1 tsp. kosher salt

FOR THE FILLING: 1 c. light corn syrup 1 c. granulated sugar 5 tbsp. salted butter, melted 2 tbsp. packed light brown sugar 1 tsp. vanilla extract

1/2 tsp. kosher salt 3 large eggs, beaten 1 tbsp. unsweetened cocoa powder 1 tbsp. plus 1 teaspoon ancho chile powder 1/2 cayenne pepper 1 1/4 c. pecans 1 tbsp. powdered sugar

Directions For the crust: Use a pastry cutter to gently mix the shortening into the flour in a large bowl until it resembles coarse meal, 3–4 minutes. Incorporate the egg, cold water, vinegar, and salt by gently stirring.

Place two even-sized dough balls in a big resealable plastic bag. Roll each ball into a 1/2-inch disk with a rolling pin. Seal bags and freeze for 15 minutes. Thaw one disk of dough from the freezer before using it (keep the other for another pie).

Heat the oven to 350°. Work from the center out on a floured board to roll out pie dough. (If the dough is too wet, sprinkle flour over top.) If the dough sticks to the countertop, use a metal spatula to carefully scrape and flip it

then roll it until it's 11 inches wide. Carefully place dough in a 9-inch pie plate. Press the dough against the pan sides gently. Crimp the edges and tuck any extra dough.

For filling: In a large basin, mix corn syrup, granulated sugar, melted butter, brown sugar, vanilla, salt, and eggs. Add cocoa powder, 1 tablespoon ancho chili powder, and 1/4 teaspoon cayenne.

Stir the pecans with the powdered sugar, remaining 1 teaspoon ancho chile powder, and 1/4 teaspoon cayenne in a medium bowl until coated. Put pecans equally in the pie crust.  

Uncover the pie and bake for 40–50 minutes until firm but slightly jiggly. Allow it cool on a rack for 4 hours or overnight.