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- 1 1/2 cups pecans, chopped or whole
- 1 cup semisweet chocolate chips or chopped unsweetened chocolate
- 1 unbaked nine-inch pie shell (recipe follows)
- 3 eggs, beaten
- 1 cup dark corn syrup
- 1/2 cup light brown sugar
- 1 Tbs. Bourbon
- 1/2 cup heavy cream
- 1/2 tsp. pure vanilla extract
- 2 Tbs. unsalted butter, melted
- Pinch of salt
- For the Pie Crust:
- 2 sticks unsalted butter, cut into pea-size pieces
- 2 cups all-purpose flour, plus more for rolling dough
- 1 tsp. sugar
- 1 tsp. salt
- 1/4 cup water
Preheat the oven to 375°F. Spread pecans on a baking sheet and roast about seven minutes. Cool. Spread pecans and chocolate chips evenly on bottom of pie shell.
In a saucepan, whisk remaining ingredients together. Heat until hot but not bubbling. Pour filling over pecans and chocolate chips. Bake until filling sets, about 30 minutes. Remove from oven and cool for 30 minutes before slicing.
For the Pie Crust:
Freeze butter for 15 minutes. Meanwhile, place flour, sugar, and salt in food processor and process until combined. Gradually add cold butter while processor is running and process until mixture resembles wet sand. Gradually add water while processor is running and process just until dough balls together. Pat dough into a disk and wrap with plastic wrap. Refrigerate for at least 30 minutes before using.
If dough has spent more than one hour in refrigerator, let it warm up for a few minutes on counter before proceeding. Roll out dough on a lightly floured surface, turning it in half turns to be sure it’s rolled out evenly. Place it in nine-inch pie pan. Push dough gently into sides of pan. Trim dough around edge of pan, leaving a 1/2-inch border. Fold excess dough underneath edge. Crimp edge using finger and thumb or press with tines of a fork. Refrigerate crust for at least 30 minutes.