BOURBON CHOCOLATE PECAN PIE
Steps:
- To make the pie crust, in a large bowl, combine the flour, sugar, and salt.
- Add the butter and, using a fork, cut it into the flour mixture until the butter is about the size of large peas.
- Slowly add 3 tablespoons of the water, mixing with a fork just until the dough holds together. Add more water only if needed.
- Using your hands, flatten the dough into a disk.
- Wrap the dough in plastic wrap and refrigerate for 1 hour, or until chilled.
- On a floured work surface, roll the dough into a 1/8-inch-thick round.
- Transfer the dough to a 9-inch pie plate.
- Trim the edges of the dough, allowing 1/2 inch to hang over the rim of the plate.
- Fold the extra dough onto the rim of the plate and crimp the edge with a fork.
- Preheat the oven to 325ºF.
- To make the filling, in a large bowl, whisk together the eggs, brown sugar, light and dark corn syrups, bourbon, butter, and salt.
- Stir in 1 cup of the pecans and 1/2 cup of the chocolate chips.
- Pour the filling into the crust and sprinkle with the remaining pecans and chocolate chips.
- Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set.
- Cool the pie on a wire rack to room temperature before serving.
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