Make The Crust

1. Preheat the oven to 350°F with the rack in the middle. Line a 9×9” glass baking dish with parchment paper and then spray it. Make sure to leave a 1” overhang to help lift it out.
2. In the bowl of a food processor, make the crust by pulsing the flour, cocoa, confectioners’ sugar, and salt. Next, add the butter and process for 2-3 minutes.
3. Add in the cream and process until the dough comes together. It will be like a slightly wet shortbread dough. If the dough is not wet, add a tablespoon or so more cream. You want it to be damp and sandy, but it will retain its shape when compressed. Remove the dough from the bowl and place it into the pan.
4. Use the back of a measuring cup to press the dough down. You want it compressed and compact.
5. Next, add the pecans on top of the crust. Additionally, sprinkle the chocolate chips evenly.

Make The Filling & Bake

1. Make the pie filling by placing the butter, sugar, cream, vanilla bean paste, and salt in a medium saucepan over medium heat. Whisk until smooth and melted. It should be creamy.
2. Pour the pie filling over the top of the pecans and chocolate. Bake for 25 minutes, then place on a cooling rack for at least 1 hour. When the pan is cool to the touch, place it uncovered in the fridge for 1-3 hours or until thoroughly chilled. Remove from the refrigerator and cut into small squares.
3. Store leftovers covered in the fridge.