Cup of Yum
1. In a food processor, pulse flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
2. Turn dough out onto a work surface; form dough into a thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
3. On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a greased 9-inch pie plate. Gently fit into bottom and up sides of the plate.
4. Trim overhang to 1 inch; fold overhang under itself.
5. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Pie filling:

Cup of Yum
1. Preheat oven to 350 degrees, with rack in lowest position.
2. In a heatproof bowl, melt chocolate and butter in microwave, stirring occasionally, until smooth, 1 to 2 minutes. Set aside.
3. In a medium bowl, stir together, corn syrup, eggs, and salt. Stirring constantly.
4. Gradually add melted chocolate and Kahlua to filling mixture.
5. Pour filling into prepared crust; arrange pecans in one even layer over filling. Place pie plate on a rimmed baking sheet.
6. Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.