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.