New Orleans Chocolate Bourbon Pecan Pie

For the Pie Crust: – 1 1/4 cups all-purpose flour – 1/2 cup unsalted butter, cold and cubed – 1/4 teaspoon salt – 2-3 tablespoons ice water

For the Filling: – 1 cup pecan halves – 1/2 cup semi-sweet chocolate chips – 3 large eggs – 1 cup light corn syrup – 1/2 cup granulated sugar

– 1/4 cup unsalted butter, melted – 2 tablespoons bourbon – 1 teaspoon vanilla extract – 1/4 teaspoon salt

Prepare the Pie Crust:a. In a food processor, combine the flour and salt. b. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, and pulse until the dough comes together. d. Turn the dough out onto a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.



Roll Out the Pie Crust:a. On a floured surface, roll out the chilled pie crust into a 12-inch circle. b. Transfer the crust to a 9-inch pie dish, trim the excess dough, and crimp the edges.

Prepare the Filling:a. In a bowl, whisk together the eggs, corn syrup, sugar, melted butter, bourbon, vanilla extract, and salt until well combined.

Sprinkle the pecan halves and chocolate chips evenly over the bottom of the pie crust. c. Pour the egg mixture over the pecans and chocolate.

Bake the Pie:a. Place the pie on a baking sheet to catch any spills and bake in the preheated oven for 40-45 minutes, or until the center is set. b. If the crust starts to brown too quickly, you can cover the edges with foil.

Serve and Enjoy:a. Once cooled, slice the pie and serve it with a dollop of whipped cream or a scoop of vanilla ice cream if desired.