1 RECIPE TRADITIONAL PASTRY PIECRUST (RECIPE BELOW)
2 TABLESPOONS HEAVY CREAM (TO GLAZE THE PIE EDGES)
3 LARGE EGGS, ROOM TEMPERATURE
1/2 CUP PLUS 1 TABLESPOON SUGAR
1 1/4 CUPS DARK CORN SYRUP
1/2 TABLESPOON PURE VANILLA EXTRACT
1 TABLESPOON BOURBON
5 TABLESPOONS UNSALTED BUTTER, MELTED AND KEPT WARM
1 1/2 CUPS CHOPPED PECANS
3/4 CUP SEMISWEET CHOCOLATE CHIPS
Preheat the oven to 350 degrees F.
To Prepare the Pie Shell: On a lightly floured work surface, roll out half a ball of dough into a 10-inch circle.
Place the circle in a 9-inch pie plate so the edges of the circle drop over the rim.
Using your thumb and index finger, crimp the edges of the pie shell.
Brush the edges with heavy cream to create a golden brown finish. Set the pie shell to the side.
For the Filling: Using an electric mixer on medium speed, mix the eggs, sugar, corn syrup, vanilla, and bourbon. (Be sure to scrape the sides and bottom of the bowl at least twice while mixing.)
Add the warm melted butter, and mix well.
In a separate bowl, combine the pecans and chocolate. Sprinkle the mixture over the bottom of the pie shell. Pour the filling over the nuts and chips.
Place the pie plate on a baking sheet, and bake for 40 to 45 minutes, or until the pie is firm. (The middle will remain a little loose but firm up after the pie is removed from the oven.)
Transfer the pie to a wire cooling rack, and let it cool for 2 to 3 hours before serving.
Serve with a drizzle of Bourbon Sauce or ice cream.
Note: This pie is best served at room temperature or warmed at 350 degree F for about 10 minutes. Store it in the refrigerator for up to 5 days, or wrap it in plastic wrap and freeze it for up to 2 weeks.