|The Topping is Perfectly Crispy & Crackly, but Underneath is Amazing Gooey-ness!!|
|Perfect Bourbon-Chocolate Chunk-Pecan Pie with Homemade Crust|
For the Homemade Crust:
1 ¼C AP Flour (plus extra for rolling)
1 ½t Sugar
1 Stick of Unsalted Butter, Very Cold
3-4T Ice Water
For the Bourbon Chocolate Chip Pecan Pies:
2T Brown Sugar
1C Dark Corn Syrup
½C Browned Butter, Melted & Slightly Cooled
3 Whole Eggs, Beaten
2C Toasted Pecans, Chopped
½C Chocolate Chunks
Directions:1. To Make the Pâte Brisée: Start by cutting the sticks of butter into ½inch cubes and placing in the freezer bag, along with the flour, salt, and sugar. Place the bag of flour into the freezer and chill for at least 1-2 hours. In a food processor, pour the frozen flour bag in and pulse 6-8 times until the mixture resembles a course meal, with pea size pieces of butter. Add water 1T at a time, pulsing until the mixture just begins to clump together. If you pinch of some of the crumbly dough and it holds together then it’s ready. Remove the dough from the machine and place on a clean surface. Shape the dough into a disc. Do not over knead the dough. You should still be able to see little bits of butter in the dough. Sprinkle the discs with a little flour on all sides and wrap it in plastic wrap and refrigerate at least an hour. Remove the disc from the refrigerator and let it sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disc. Roll out with a rolling pin on a lightly floured surface to a 12inch circle (1/8inch thick). Place rolled out disc on to a deep dish spring form pan, lining up the fold with the center of the pan, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes.
2. To Make the Pecan Pie: Mix together the sugar, brown sugar, salt, corn syrup, browned butter, eggs, vanilla, and bourbon until smooth. Toss together the chopped pecans and chocolate chips until combined. Pour them into the bottom of the unbaked pie shell. Pour the liquid mixture over the top of the pecans. Cover the top of the pie and crust gently with foil.
3. Bake the pie at 350 degrees for 30-45 minutes, remove the foil, and then continue baking for another 30-45 minutes. The pie should not be overly jiggly when you remove it from the oven, if it is then bake it for an additional 10-20 minutes (I baked my pie a total of an hour and a half, but sometimes I do need the extra cooking time).
4. Allow to cool for several hours or overnight.