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1
Preheat the oven to 350F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown f inish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, corn syrup, vanilla, and bourbon.
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Be sure to scrape the sides and bottom of the bowl at least 2 times while mixing.
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10
Add the warm melted butter and mix well.
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11
In a separate bowl, combine the pecans and chocolate chips.
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Sprinkle the pecanchocolate chip mixture across the bottom of the pie shell.
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Pour the filling over the nuts and chips, covering them completely.
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To bake, place the pie plate on a baking sheet and bake for 40 to 45 minutes, or until the pie is firm.
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15
The edges of the filling will rise, but the middle will remain a little loose.
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Dont worry about thisthe pie will continue to bake after its removed from the oven.
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17
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 2 to 3 hours before serving.
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18
If you choose, drizzle each slice with bourbon sauce to serve.
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19
Chocolate-Pecan-Bourbon Pie is best enjoyed either at room temperature or warmed at 350F for about 10 minutes.
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It can be stored in the refrigerator for up to 5 days.
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When wrapped tightly with plastic wrap, it can also be frozen for up to 2 weeks.
