If you can handle bourbon, chocolate, pecan, and pie in one sentence, you’re in for a treat! Thank you to renowned local private chef Paul Seel for this luscious recipe, paired with Emil Nolde’s Evening Glow.
1¼ cups all-purpose flour, plus more for rolling out the dough
1 Tbsp granulated sugar
½ tsp kosher salt
1 stick unsalted butter, chilled and cut into ½-inch cubes
3–5 Tbsp ice water
3 large eggs
1 cup packed dark brown sugar
½ cup light corn syrup
½ cup dark corn syrup
¼ cup bourbon
2 Tbsp unsalted butter, melted
½ tsp kosher salt
1½ cups pecan halves, divided
¾ cup bittersweet chocolate chips, divided
- To make the pie crust, in a large bowl, combine the flour, sugar, and salt. Add the butter and, using a fork, cut it into the flour mixture until the butter is about the size of large peas. Slowly add 3 tablespoons of the water, mixing with a fork just until the dough holds together. Add more water only if needed. Using your hands, flatten the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour, or until chilled.
- On a floured work surface, roll the dough into a ⅛-inch-thick round. Transfer the dough to a 9-inch pie plate. Trim the edges of the dough, allowing ½ inch to hang over the rim of the plate. Fold the extra dough onto the rim of the plate and crimp the edge with a fork.
- Preheat the oven to 325°F.
- To make the filling, in a large bowl, whisk together the eggs, brown sugar, light and dark corn syrups, bourbon, butter, and salt. Stir in 1 cup of the pecans and ½ cup of the chocolate chips. Pour the filling into the crust and sprinkle with the remaining ½ cup of pecans and the remaining ¼ cup of chocolate chips. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set. Cool the pie on a wire rack to room temperature before serving.