For the crust :
- 3/4 cup pecans (about 2 ounces)
- 1 tablespoon plus 1 1/2 teaspoons granulated sugar
- 2 1/2 teaspoons kosher salt
- 4 1/2 cups all-purpose flour, plus more for surface
- 1 1/2 cups (3 sticks) chilled unsalted butter, cut into pieces
For the custard filling :
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 1 2/3 cups light corn syrup
- 1/3 cup robust-flavored (dark) molasses (not blackstrap)
- 2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 8 large eggs, beaten to blend
For the candied pecans :
- 1 large egg white
- 1/4 cup (packed) light brown sugar
- 1/2 teaspoon kosher salt
- 2 cups pecans (about 8 ounces)
- 1 tablespoon granulated sugar
For the chocolate ganache :
- 8 ounces (about 1 1/2 cups) bittersweet chocolate, chopped, or chocolate chips
- 1/2 cup heavy cream
Special Equipment :
- An 18x13x1" rimmed baking sheet