Chocolate Bourbon Pecan Pie

Preheat oven to 350 F
9” deep dish pie plate

Basic Butter Crust
1 Stick cold salted butter, cut into pieces
1 ½ C All Purpose Flour
2 tbsp turbinado sugar
⅛ tsp salt
¼ cold water
*¼ C ground pecans, optional

Place all dry ingredients and pecans in the bowl of a food processor with the blade inserted.
Process to combine.
Add the butter and process until the butter is incorporated.
With the processor running, drizzle in the cold water.
Continue processing just until the dough comes together in a ball.
(Add up to 1 Tbsp extra water if necessary.)
Turn the dough out onto a floured surface and roll into an approx. 12” round.
Using a bench scraper or knife, fold the crust into quarters and place it into a 9” pie plate.
Unfold and press gently into the plate.
Fold excess crust under and shape as desired.
Place the prepared pie plate on a cookie sheet to catch any drips that may occur in baking.

Filling
3 eggs
⅔ C turbinado sugar
½ tsp salt
2 tbsp molasses + dark corn syrup to equal ¾ C total
⅓ C salted butter, melted & cooled
¼ Bourbon
1 C pecan halves
¾ C semisweet chocolate chips

Combine all ingredients except pecans and chocolate, and mix until well blended.
Evenly spread chocolate chips across the unbaked pie shell.
Layer the pecans over the chocolate chips.
Pour in the filling.
Bake on the middle oven rack until the center is set; approximately 40 min.
(The pie will puff up and there will be no wiggle when tapped.)
Remove from oven and let cool completely before serving.
The pie will deflate as it cools. The photo above was taken straight out of the oven.
It’s even better the second day, so make this pie a day before if you can.

Please enjoy this recipe as my gift to you for your support. I’m grateful for each of you!