Ingredients
- 6 oz. 53.7% Semi-Sweet Chips or Bucare 58.5% discos, chopped
- 1 9″ pie dough, store-bought or homemade
- 1/4 cup bourbon
- 1/2 cup butter
- 1 cup white sugar
- 1 cup light corn syrup
- 4 eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup halved or chopped pecans
Directions
- Preheat oven to 425 degrees Farenheit.
- Place pie dough in an ungreased 9″ pie pan. Crimp edges and prick bottom of dough with a fork several times. Cover with parchment and fill with dried beans or pie weights. Bake for 15 minutes, until lightly browned.
- Remove parchment and pie weights and set aside. Reduce oven to 325 degrees Farenheit.
- Mix together butter, sugar, and corn syrup in a saucepan over medium heat, stirring constantly until butter melts and sugar dissolves. Set aside to cool slightly.
- Scatter pecans and chocolate across the bottom of prepared pie dough.
- Combine eggs, bourbon, vanilla, and salt in a medium bowl and mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Pour mixture into pie shell with pecans and chocolate.
- Bake in preheated oven for 50 to 55 minutes, or until set and golden. Let cool before slicing and serving.
