Chocolate Bourbon Pecan Pie

Ingredients: 

For the Crust:

1 C. flour

1/3 C. butter, cut into large chunks

¼ C. water, less or more if needed

1 tsp sugar

½ tsp salt

For the Pie:

4 T. butter

4 oz. dark chocolate chips 

4 eggs

1 C. dark corn syrup

¾ C. dark brown sugar

1 tsp vanilla

½ tsp salt

¼ C. bourbon

1.5 C. pecan halves

Method:

For the Crust: 

Mix the flour, butter, sugar, and salt together in a bowl.  Using a pastry cutter, cut the butter into the flour until the butter is in small pieces.  Add the water and work in gently until a dough has formed.  Shape into a ball, and place on floured work surface.  Using a floured rolling pin, roll the dough out until it is large enough to lay across a 9” pie plate.  Gently work the dough into the pie dish, shape crust as desired, and cut off any overlaying pie dough with kitchen shears.  Refrigerate for 20-30 minutes.  

For the Pie:

In a small saucepan on low heat, combine the butter and the chocolate chips; stir well to combine, making sure the chocolate and the butter are completely melted. Set aside.

In a large mixing bowl, combine the eggs, corn syrup, brown sugar, vanilla, and salt; mixing well until all of the ingredients are fully combined.  Next add the melted chocolate butter mixture and the bourbon; stir to fully incorporate; fold in pecans.

Pour batter into prepared pie shell and bake at 325 degrees for 50-55 minutes, or until fully cooked. Let cool on a wire rack for a minimum of 2 hours.