Shelly's Recipe

CHOCOLATE BOURBON PECAN PIE

Category: Pie - Nut

For the all-purpose pastry
•1 1/2 cups all-purpose flour
•1/2 teaspoon salt
•1 1/2 cups sugar
•1/4 pound very cold unsalted butter, cut into pieces
•2 extra-large egg yolks, lightly beaten
•1/4 cup ice water

For the pie filling
•3 extra-large eggs
•1 cup sugar
•2 tablespoons butter, melted
•1 cup dark corn syrup
•1 teaspoon vanilla extract
•1/4 cup bourbon
•1/2 cup semisweet chocolate chips
•1 cup pecan halves

To make the all-purpose pastry: Combine the flour, salt and sugar in a mixing bowl. Cut the butter into the flour mixture, using a pastry blender, until the mixture resembles coarse meal. With your hands, gradually add the egg yolks and ice water until a ball of dough is formed (do not overwork the dough). Wrap the dough and chill it for 30 minutes before rolling it out. When the dough is chilled, roll it on a lightly floured surface to a thickness of about 1/8 inch. Make a circle 12 inches in diameter. Place the dough in a 10-inch pie pan and preheat the oven to 375 degrees.

To make the pie filling: In a mixing bowl beat the eggs, sugar, melted butter, corn syrup, vanilla and bourbon. Strain this mixture into another bowl, using a fine mesh. Sprinkle the chocolate chips on the bottom of the unbaked pie crust, and cover with the pecans. Pour the filling on top of the chocolate and pecans. Bake for 35 to 40 minutes. The pie is done when a knife inserted 2 inches from the side comes out clean. Cool the pie for at least 30 minutes before serving.

Makes 6 servings.