Candy Bar Pie

To make the crust by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry blender or 2 knives, cut in the butter until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough comes together.

To make the crust in a food processor, combine the flour, sugar and salt in the processor and pulse 2 or 3 times to mix evenly. Add the butter and pulse 8 to 10 times, until the butter pieces are the size of small peas. Add the water and pulse 10 to 12 times. Stop the machine and squeeze a piece of dough. If it crumbles, add more water, 1 Tbs. at a time, and pulse just until the dough holds together when pinched.

Transfer the dough to a work surface and shape into a disk. Refrigerate for 30 minutes.

Lightly flour a work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches (30 cm) in diameter and about 1/8 inch (3 mm) thick. Fit the dough round into a 9-inch (23-cm) deep-dish pie dish. Trim the overhang to 1/2 inch (12 mm), fold the edge under itself, and decoratively flute or crimp. Freeze for 30 minutes.

Meanwhile, preheat an oven to 350°F (180°C).

Line the crust with aluminum foil and fill with pie weights. Bake until lightly browned and dry to the touch, about 20 minutes. Remove the foil and weights and set on a wire rack to cool completely. Leave the oven on.

Spread the melted chocolate over the crust and let cool to room temperature.

Spread the nuts and pumpkin seeds on a baking sheet. Toast in the oven until golden brown, about 10 minutes. Let cool. Leave the oven on.

In a saucepan over medium heat, combine the honey, sugar, cream and corn syrup. Stir occasionally until the mixture is slightly thickened and coats the back of the spoon, 2 to 4 minutes. Remove from the heat. Add the butter, vanilla and kosher salt and stir until the butter is melted. Stir in the nuts and pumpkin seeds. Pour the filling into the crust. Sprinkle with the flake salt.

Bake until the filling is set, about 30 minutes, covering the top with aluminum foil if the nuts brown too quickly. Let cool on a wire rack for at least 4 hours or up to overnight before serving. Serves 8 to 10.

Adapted from Williams Sonoma The Pie Cookbook (Weldon Owen, 2016)