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1
Special equipment: baking weights or beans
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2
Preheat the oven to 400 degrees F.
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3
Combine the salt, granulated sugar and 1 1/4 cups of the flour in the bowl of a food processor and pulse a few times.
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4
Add the butter and pulse until there are pea-size pieces.
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5
Add the ice water, a few tablespoons at a time, and pulse until the mixture barely comes together.
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6
Turn it out onto a piece of parchment paper and press into a disc.
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7
Refrigerate for 1 hour.
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8
Roll out the dough on a lightly-dusted surface so it is large enough to fit into a 9-inch pie pan with a slight overhang.
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9
A little trick to make sure the pie crust is round: Roll out the dough from the center outward, like the rays of the sun.
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10
Place the dough in the pie pan and fold over the overhang to create a nice crust no need to cut off scraps.
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11
Pierce the base all over with a fork, line with foil and fill with baking weights or beans.
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12
Bake on the bottom rack of the oven for 12 minutes.
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13
Remove the foil and pie weights.
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14
Return the pie crust to the oven and bake for an additional 5 minutes to ensure the crust will be crisp.
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15
Allow to cool, about 30 minutes.
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16
Lower the oven temperature to 350 degrees F.
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17
Beat the brown sugar and eggs in a stand mixer fitted with a paddle attachment until fluffy, about 2 minutes.
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18
Add the coconut oil and remaining 2 tablespoons of flour and mix for another 2 minutes.
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19
Add the sorghum and bourbon and mix until combined.
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20
Finish by stirring in half of the pecans.
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21
Sprinkle the bottom of the crust with the chocolate chips and remaining pecans.
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22
Gently pour in the pie filling.
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23
Bake until the top is firm but the center is slightly gooey, 35 to 45 minutes.
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24
Cool on the counter for 4 hours or in the fridge for 2 hours before serving.
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25
Note: To ensure the best results, this recipe has been altered and differs from what appears in the episode.
