Dark Chocolate Bourbon Pecan Pie



Pie crust:
2 cups of all-purpose flour
2 tablespoons sugar
¼ teaspoon salt
¾ cup (1 ½ sticks) cold butter, diced

¾ cup dark corn syrup
1 teaspoon maple syrup
½ cup sugar
3 large eggs
2 teaspoons vanilla
¼ cup bourbon
4 tablespoons melted butter
¼ teaspoon salt
1 ½ cups chopped pecans
½ cup pecan halves
5 ounces bittersweet chocolate morsels, chopped


Dough: Place the flour, sugar, and salt in a food processor and pulse until combined. Add the butter and pulse until it resembles coarse meal. Drizzle 4-5 tablespoons ice water and pulse until dough begins to form. Gather the dough, form a disk and wrap in plastic. Place in refrigerator for at least 30 minutes.

Preheat oven to 400 degrees. Blind bake the crust by rolling out the dough to a 13 inch round and place in a 9 inch pie plate. Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights. Bake for 10 minutes. Remove pie weights and bake for 5 more minutes. Let cool for at least 5 minutes.

Filling: In a medium bowl, combine the corn syrup, maple syrup, sugar, eggs, vanilla, bourbon, melted butter, and salt.

After the crust is done blind baking, lower oven temp to 350 degrees. Cover the bottom of the crust with the chopped nuts and chocolate. Pour the filling mixture over the top. Lay pecan halves in a decorative fashion over the top. Bake for 45 minutes. Let cool and for one hour. This pie will keep for several days.