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Beat the softened butter using a mixer until fluffy. Add the cream, vanilla and yolks and mix by hand until the mixture comes together. Combine with the dry ingredients and mix gently by hand to combine.
Place the dough onto a piece of plastic wrap and flatten into a 9-inch disk. Wrap well and refrigerate until firm, at least 30 minutes.
For the pie filling: Preheat the oven to 350 degrees F. Fit the chocolate dough into a pie tin, and then cover the bottom with the pecans and chocolate.
Whisk together the sugar, agave and eggs in a bowl. Combine the butter and bourbon in a small saucepan and melt together over low heat. Stir into the sugar mixture until combined.
Pour the filling into the pie shell over the pecans and chocolate. Lightly wrap the top of the pie in foil, covering all edges.
Bake on the center rack until the pie is set in the middle when gently shaken, 58 minutes. Let cool to room temperature before cutting, 15 to 20 minutes. Store at room temperature, covered with foil or plastic wrap, for up to 3 days.