CHOCOLATE BOURBON PECAN PIE (restaurant recipe)
Yield: one 9" pie
2 Â½ cups all-purpose flour, sifted
Â½ tsp. salt
Â¼ cup butter, chilled and Â½" cubes
Â½ cup shortening, chilled
2-4 tbsp. ice water
Â¾ cup light brown sugar
Â¾ cup corn syrup
6 tbsp. butter
3 large eggs
3 tbsp. bourbon
Â¾ tsp. vanilla extract
generous pinch salt
Â¾ cup semi-sweet or dark chocolate chips (do not use milk chocolate)
Â¾ cup pecans
Prepare the pie crust. Mix together the flour and salt using a whisk. Add the butter and shortening and toss to coat with the flour. Using your fingertips or a pastry cutter, begin breaking up the butter and shortening until pieces the size of small peas are formed. Make a well in the center. Add 2 tbsp. of the water and begin mixing in the flour until a dry, shaggy mass is formed. Move this portion to the side and continue adding water and blending in flour until all of the flour is lightly moistened. The mixture should be dry and shaggy.
Divide the dough into two equal portions, press into discs and wrap tightly in plastic film and refrigerate for Â½ to 1 hour. This amount of dough will yield enough for a two-crust pie. This recipe calls for only one. The other may be frozen.
Lightly flour a pastry board. Working with one half of dough at a time, begin rolling. Work from the center outward and over the edge. Turn the dough Â¼ turn and roll again. Continue until a 12" circle, Â¼" thick is formed. Roll the dough around the rolling pin, and then unroll onto the pie plate. Lift the edges of the dough so they are perpendicular to the pan sides. Using the top of a finger, tap the dough into the sides of the pie plate. Using lightly floured fingers, begin rolling the edges of the dough under until they are even with the outermost edge of the pie plate. Using lightly floured fingers, pinch a decorative design around the edge of the pie crust. Set aside.
Preheat oven to 325Â°F. Prepare the filling. Combine the sugar, corn syrup and butter in a small saucepan and set over medium heat. Cook until sugar has melted. Stir to blend and cool slightly. Beat the eggs, bourbon, vanilla and salt in a bowl. Pour the melted sugar mixture into the egg mixture in a slow, steady stream whisking constantly. Pour this into the prepared pie shell. Sprinkle the chips and nuts evenly around the pie. Press the top gently to coat the nuts. Bake for 50-55 minutes until the filling is set but jiggling. Let cool and serve.