Chocolate Pecan Pie

Ingredients

• 1 9-inch unbaked pie crust
• 3 eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 cups pecans, chopped
• 3 ounces semisweet chocolate chips

Directions

1. For the crust, combine the flour, salt, and sugar in a bowl, or use a stand mixer with the paddle attachment. A food processor works here too, if that is your mood.
2. Add the cubed butter and, if you are using the stand mixer, keep it on low speed until the butter is worked down into little pieces roughly like small peas.
3. Pour in the ice water and mix only until the dough gathers together. If it is still too dry, add another tablespoon or 2 of ice water. Pat the dough into a disk, cover it with plastic, and chill it for at least 30 minutes.
4. On a lightly floured surface, roll the dough into a 12 inch (30cm) circle. Move it to a 9 inch (23 cm) pie plate, letting it fall gently into place instead of pushing it down. Fold the extra dough under the rim to make a thicker edge, crimp it, and refrigerate the crust until you are ready to add the filling.
5. Heat the oven to 375ºF (190ºC), with the rack set in the center of the oven.
6. In a large bowl, whisk the eggs, brown sugar, syrup, vanilla, salt, melted butter, and bourbon until smooth.
7. Fold in the pecans and chocolate chips, then pour the filling into the prepared pie shell. Bake for 30 to 35 minutes, until the filling has risen a bit but the center is still a little wobbly and looks moist. Let the pie cool completely before you cut it.