Ingredients:

  • 185g (1 ½ cups) All-purpose flour
  • 115g (½ cup) Cold unsalted butter, cubed
  • 30g (2 tbsp) Cold vegetable shortening
  • 1 tsp Granulated sugar
  • 0.5 tsp Salt
  • 3 tbsp Ice-cold water
  • 3 large Eggs, room temperature
  • 200g (1 cup) Firmly packed light brown sugar
  • 240ml (1 cup) Dark corn syrup
  • 45ml (3 tbsp) Quality Kentucky Bourbon
  • 1 tsp Vanilla extract
  • 0.5 tsp Salt
  • 175g (1 ½ cups) Raw pecan halves
  • 90g (½ cup) Semi-sweet chocolate chips

Instructions:

  1. Whisk dry crust ingredients (flour, sugar, salt), then cut in the cold butter and shortening using a pastry cutter until pea-sized crumbs form.
  2. Gradually add ice water until the dough just holds together. Roll out on a floured surface to 1/8 inch thickness and fit it into your pie plate, crimp edges, and chill for at least 1 hour. Wait until the dough feels firm and cold.
  3. In a large mixing bowl, whisk the eggs lightly. Add the brown sugar, dark corn syrup, melted butter, bourbon, vanilla extract, and salt, whisking until smooth.
  4. Scatter the chocolate chips and pecans evenly across the bottom of the unbaked (or par baked) crust.
  5. Pour the liquid bourbon mixture over the nuts and chocolate. Note: The pecans will naturally float to the top.
  6. Bake at 350°F for 55 minutes until the edges are set and the center has a slight wobble. Cover with foil if over-browning occurs.
  7. Cool on a wire rack for at least 2 hours. Don't slice until the pie is completely room temperature.