Bourbon Chocolate Pecan Pie

Bourbon Chocolate Pecan Pie

Pie Dough 1 1/2 cups all purpose flour
2 tablespoons granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
4 tablespoons cold cream cheese

2 cups pecan halves
1/2 cup unsalted butter
1 cup semi-sweet chocolate chips
3 large eggs
1 cup corn syrup (1/2 dark, 1/2 light)
3/4 cup brown sugar
1/4 cup bourbon
1 teaspoon vanilla extract
1/8 teaspoon salt

To make the pie dough, combine flour, sugar, baking powder and salt in a food processor; pulse until combined.  Add butter and cream cheese, and pulse until just combined, and a dough ball forms.  Shape dough into a disc, wrap in plastic wrap, and chill in the freezer for 30 minutes.

Thinly roll out dough on a lightly floured surface; transfer dough to a pie dish, and crimp edges.

Heat oven to 350 degrees F.  Place pecans on a cookie sheet; bake 10 minutes or until toasted and fragrant.

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and turns light golden brown.  Cool 5 minutes.  Whisk in chocolate chips until melted.

In a large mixing bowl, whisk together eggs, corn syrup, brown sugar, bourbon, vanilla and salt until well combined; whisk in chocolate butter mixture until well combined.  Whisk in pecans until combined.  Pour filling into pie shell.  Bake 50 minutes, or until well risen, set, and golden brown.  Cool completely on a wire rack.

Makes 9 servings