Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

Ingredients 

Crust 

1 1/2 cups All purpose flour  

1/2 t salt  

1/8 t baking powder  

6 T very cold unsalted butter, sliced into 1/4” pieces 

3 T very cold vegetable shortening, divided into 3 pieces  

4 T very cold water 

For the filling: 

5 T unsalted butter 

2/3 cups packed brown sugar  

2/3 cups light corn syrup  

1/2 cup golden syrup  

3 Large room temperature eggs 

2 T Brown Sugar Bourbon (any bourbon will do…but don’t you want the best ingredients?) 

1 t vanilla extract  

1/2 t salt  

2 1/2 cup pecan halves  

1. Add the flour, salt and baking powder to a food processor bowl fitted with a metal blade. Mix by pulsing a few times. 

2. Add the pieces of butter and shortening and pulse until you have course crumbs with lots of corn sized clumps of butter and shortening. 

3. Add the water and pulse a few times until the mixture is evenly crumbly and moistened throughout. 

4. Dump the mixture onto a work surface and gather into a ball. Pat the dough into a 3 inch disc and wrap it in plastic. Refrigerate for at least 45 minutes, up to 3 days. 

5. Remove the dough from the refrigerator and set out for 15 minutes. 

6. Lightly dust your work surface with flour. Place the dough disc on the surface and flour lightly. 

7. Use your hands to work the dough into a smooth disc, then roll the dough with a rolling pin, turning frequently and flouring as necessary to avoid sticking until you have a 13 inch circle. 

8. Fold the dough into quarters without creasing it and transfer it to a 9 inch deep (at least 1 1/2 inches deep) pie pan. 

9. Gently fit the dough into the pie pan. If it tears, just patch as necessary. 

10. Press the dough rim against the pan. If you are artistic, make it pretty. 

11. Place the pie pan in the refrigerator as you pre-heat your oven to 400F 

12. When the oven has reached temp, place the pie pan on a baking sheet. Cover the crust with a piece of parchment paper and fill it at least halfway with dried beans or pie weights.
13. Bake for 20 minutes or until the crust is pale and partially cooked. Remove the pie pan from the over, remove the beans (or pie weights) and parchment paper. 

14. As you prepare the filling, lower the oven temp to 350F. 

15. In a small saucepan, melt the butter and brown it over medium heat until the butter smells nutty and is golden brown (about 3 to 5 minutes). 

16. Remove the saucepan from the heat and pour the browned butter into a large heat-proof bowl to cool. (If there is sediment left behind in your sauce pan, try not to add it to the bowl.) 

17. Add the brown sugar, corn syrup, and golden syrup to the bowl and whisk until smooth. 

18. Whisk in the eggs, bourbon, vanilla and salt. 

19. Whisk in the chocolate chips. 

20. Sprinkle the pecans in the bottom of the pie pan, then add the syrup mixture. The pecans will come to the surface as the pie cooks. 

21. Return the pie pan to a baking sheet, verify your oven has cooled to 350F and bake until the pie filling is set and bubbling at the edges (about 50-55 minutes). 

22. Remove the pie from the oven and set on a wire rack to cool (at least 4 hours…overnight is even better). 

23. Serve at room temperature topped with whipped cream or vanilla ice cream. Enjoy!