Serves 8
Ingredients
For pie crust
2-1/2 cups all-purpose flour
1 teaspoon salt
1 cup (8 ounces) unsalted butter
1/4 to 1/2 cup cold water
Extra flour for dusting
For filling
1-1⁄2 cups (about 5 ounces) pecans, divided
3 large eggs
1 cup sugar
1 cup dark corn syrup
2 tablespoons unsalted butter, melted
1/2 tablespoon vanilla extract
1/8 teaspoon salt
Instructions
To make crust: Blend flour and salt in food processor for 10 seconds. Add butter and cut in, pulsing on/off until mixture resembles coarse meal. Add 4 tablespoons ice water; blend just until moist clumps form, adding more ice water by the teaspoon if mixture is dry. Gather dough into a ball and flatten into disk. Wrap in plastic and chill 1 hour. Crust can be made 2 days ahead and kept chilled. Soften slightly at room temperature before rolling out.
To make pie: Roll out crust on lightly floured surface to 12-inch round (crust should be 1/8-inch thick). Transfer crust to a 10-inch pie dish. Fold overhang under, forming high-standing rim. Crimp edges decoratively. Refrigerate crust at least 20 minutes before baking. Preheat oven to 350°.
Coarsely chop pecans and reserve 1 cup. Spread 1⁄2 cup chopped pecans on rimmed baking sheet. Toast in oven until nuts are aromatic and darker in color, about 10 minutes. Cool, then set aside. Maintain oven temperature.
Whisk eggs in large bowl until frothy. Add sugar, corn syrup, melted butter, vanilla and salt; whisk until blended. Mix in all pecans. Pour filling into crust. Bake pie until crust is golden and filling is puffed and set (center may still move when dish is shaken), about 1 hour 10 minutes. Remove from oven. While pie is still hot, evenly pour or brush bourbon across the surface and sprinkle on chocolate chunks or chips. Transfer to rack and cool at least 3 hours. Serve slightly warm or at room temperature with whipped cream.
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