sing a song of six pence

i might just try baking this today if i am still in a pie baking mode later. and later means after looking for a tailor to tailor ruiz's school pants (can't find one that fits, too tight on the waist and too low on the crotch and too long on the length) as he needs a fitting green pants for school next year. he will be a librarian so the uniform is entirely different from the normal one and i am facing an uphill task of finding a tailor within the vicinity, can you believe that... anyway for those who fancy trying out making a pie, here is a good chocolate pecan pie recipe from david lebovitz:

Chocolate Pecan Pie
One 9-inch (23cm) pie

The crust:
1 1/4 cups (175g) flour
1/4 teaspoon salt
2 teaspoons sugar
4 ounces (115g) unsalted butter, chilled, and cut into 1-inch (3cm) cubes
4 tablespoons (60ml) ice water

The chocolate-pecan filling:
3 large eggs
3/4 cup (150g) packed dark brown sugar
2/3 cup (200g) light corn syrup, rice syrup or golden syrup
1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons (30g) melted butter, salted or unsalted
2 tablespoons bourbon
1 2/3 cups (190g) toasted pecans, very coarsely chopped
3/4 cup (120g) bittersweet or semisweet chocolate chips


1. To make the crust, mix together the flour, salt, and sugar in a bowl or in a stand mixer
with the paddle attachment. (Or use a food processor.)
2. Add the cubed butter and mix until the butter pieces are broken up and about the size of small peas.
3. Add the ice water and mix just until the dough comes together. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes.
4. Roll the dough on a lightly floured surface into a 12-inch (30cm) round. Transfer the dough into a 9-inch ( cm) pie plate letting the dough ease into the pan, rather than pressing it in. Tuck the overhanging dough underneath the area above the rim of the pie plate, to create a double width of dough, then crimp the edges and refrigerate until ready to fill.
5. Preheat the oven to 375ºF (190ºC) and position the oven rack to the center of the oven.
6. In a large bowl, which together the eggs, brown sugar, syrup, vanilla, salt, melted butter, and bourbon.
7. Stir in the pecans and the chocolate chips then scrape the filling into the pie shell and bake for 30 to 35 minutes, or until the filling puffs up slightly but still feels slightly jiggly and moist in the center.
Let pie cool completely before slicing.

if i do not have the time later, looks like it will have to wait till tomorrow. or the next day. or perhaps... next week? anyhow good luck to all trying including me. of course trying here first means trying to find the time. that will then only be followed by trying out baking the pie finally... and when it is done... well, we can all break into:
 "sing a song of six pence, a pocket full of rye. four and twenty black birds baked in a pie. when the pie is open, the birds began to sing. wasn't that a dainty dish to set before the king?"
still remember that one? *wink wink*