In food processor, process flour, butter, confectioners’ sugar, vanilla, and salt on steel blade until crumbly mixture forms.

Add egg yolk and continue processing just until lumps of dough form. If it doesn’t form large lumps of dough, gradually add a little water.

Transfer lumps of dough to a lightly floured work surface. Form into one lump and form into a disc shape. Wrap in plastic wrap and refrigerate about an hour.

Roll out dough on a floured surface into a circle 1/8-inch (three to four millimeters) thick.

Line a nine-inch (24-centimeter) pie pan with dough, making sure to form right angles between wall and base of pan to ensure that sides will remain high.

Pierce pie crust all over with a fork. Freeze crust for an hour.

Heat oven to 350 degrees Fahrenheit (180 degrees Celsius).

Blind baking: Put heat-resistant plastic wrap or creased baking paper on frozen piecrust and fill with legumes or baking weights. Bake 12–14 minutes.

Remove weights and plastic wrap and bake crust an additional eight–10 minutes, or until lightly golden, but still relatively light in color. Cool at room temperature.

In a bowl, vigorously mix eggs, honey, sugar, salt, vanilla, and melted butter until well blended.

Add chopped nuts and mix.

Pour filling into half-baked piecrust, and return to oven for an additional 15–18 minutes, or until filling becomes firm at edges, but is still a bit soft in center.

Cool completely at room temperature.

Break chocolate into cubes and place in a bowl. Add cream and melt in microwave or double boiler. Mix well until everything is melted and forms a smooth, shiny ganache.

Pour ganache onto pecan filling and smooth surface.

Refrigerate two to three hours until completely firm. Before serving, arrange roasted pecan halves on top of chocolate topping.