Mole-Spiced Pecan Pie with Chocolate Crust

**Make the Chocolate Crust:** In a large bowl, whisk together the flour, cocoa powder, sugar, and salt.

Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.

Preheat oven to 350°F (175°C).

**Prepare the Pecan Filling:** In a medium saucepan, melt the butter over medium heat.

Remove from heat and whisk in the brown sugar, corn syrup, eggs, heavy cream, vanilla extract, cinnamon, ancho chili powder, cloves, and salt.

Stir in the chopped pecans.

Pour the filling into the prepared chocolate crust.

Bake for 50-60 minutes, or until the filling is set but still slightly jiggly in the center. If the crust starts to brown too quickly, cover the edges with foil.

Let the pie cool completely on a wire rack before serving. This allows the filling to set properly.

Serve and enjoy!