- 2 eggs
- 1 C sugar
- ¼ C bourbon
- ½ C melted butter
- ¼ C flour
- 1 C chopped, toasted pecans
- 1 C semi-sweet chocolate chips
- 1⅓ C all-purpose flour plus extra for rolling dough
- ¼ tsp salt
- ½ tsp sugar
- ½ C chilled butter cut into pieces
- 3 tbsp ice water
For the crust
- In a food processor, pulse flour, salt and sugar to mix.
- Add cut pieces of butter and pulse until the mixture looks crumbly its pea-sized pieces.
- Sprinkle ice water on top and pulse until large clumps form.
- Press dough into a disk shape and wrap tightly in plastic wrap.
- Refrigerate until firm, about 1 hour.
- Lightly flour work surface and roll dough into a 12-inch round.
- Fit into 9-10-inch pie disk.
- Tuck in overhang and crimp edges with fingertips then freeze the dough.
- Take dough out of freezer and line with parchment paper and pie weights or dried beans on top.
- Place in brick oven at 425° for about 18-20 min.
For the filling
- While crust is baking, in a bowl, whisk eggs, sugar, flour, bourbon and melted butter together.
- Then add in pecans and chocolate chips and mix until well combined.
- Pour into the warm pie shell.
- Bake pie in brick oven at 425° for 25-28 minutes until filling is set and the top golden.
- During baking rotate pie several times for an even golden color on top.
- If your crust is browning faster than your filling is cooking, use a sheet of foil with the center
cut out and cover only the perimeter of the crust. You can also buy pie rim covers. I prefer to use these.
- To save time, I prefer to buy pre-made frozen pie crusts. Look for them into the frozen section at the grocery store.
- Frozen pie crusts can be thawed, re-rolled and transferred into your desired pie pan. Then just refreeze.