Rebecca Masson’s Chocolate Bourbon Pecan Pie
- 2 cups all-purpose flour
- 1 ½ tablespoons sugar
- ¼ teaspoon salt
- 14 tablespoons unsalted butter, chilled and diced
- 1 tablespoon white vinegar
- 8-10 tablespoons ice water
In a food processor, mix flour, sugar and salt for a couple of pulses to combine. Add butter and pulse until the mixture if crumbly. Add vinegar and a couple of tablespoons of water at a time and pulse until the dough just comes together. Form into a ball and press into a disk. Cover with plastic wrap and chill for at least 4 hours.
To prepare crust, roll out on a lightly floured surface larger than a 9-inch pie pan. Fit into pie pan without stretching and form a high fluted border. Chill until ready to bake.
- 4 large eggs
- ¼ cup sugar
- 2/3 cup dark brown sugar
- 8 tablespoons melted butter
- 7/8 cup dark corn syrup
- 1 teaspoon vanilla
- 2 ounces bourbon
- ¼ cup pecans, toasted and coarsely chopped
- 1/3 cup dark chocolate, finely chopped
In a large bowl, combine eggs with sugar, brown sugar, melted butter, syrup, vanilla, bourbon and salt until blended. Stir in pecans and chocolate.
Pour filling into prepared pie shell and bake on bottom shelf of a 375-degree oven for 55 minutes or until center of pie is set. Tent the crust with foil halfway through baking if edge is browning too quickly. Transfer to a rack and let cool at least 1 hour before serving.