Chocolate Bourbon Pecan Pie

Fill a glass of ice water and set aside.

Combine the flour, sugar, and salt in a large bowl. Cut in the cold and cubed butter using a pastry cutter or two forks. You can also work it in with your hands but be careful not to warm the butter up too much.

The mixture should be roughly combined, with many small lumps of butter distributed all throughout.

Dip into your ice water and pour in 2 tablespoons of water into the flour and butter mixture. Stir it in with a rubber spatula and then mix in the other 2 tablespoons of water.

Pick up a handful of dough and squeeze. If it holds its shape without sticking to you, it’s done. It’s OK if some dry ingredients hang out around the bottom of the bowl.

Dump the dough out onto a sheet of plastic wrap. Work in those last few bits of dry ingredients (careful not to work it TOO much), and form into a thick disk. Wrap it and store in the fridge for 45 minutes.

When the dough is completely chilled (it should be very firm), take it out of the fridge to rest at room temperature for about 10 minutes. This makes it easier to roll out.

Roll out the dough on a lightly floured surface. This is enough for a 9″ pie dish, so roll the dough out so that it’s slightly larger than the dish by about an inch.

Roll the dough onto your rolling pin and gently place it into the pie dish. Crimp the edges and pop the prepped pie shell in the fridge.

Preheat the oven to 350F.

In a bowl mix together the Karo® Corn Syrup and sugar. Once combined, mix in the eggs, butter, vanilla, bourbon, and salt.

In a separate bowl, combine the pecans and chocolate. Take your pie shell out of the fridge and pour the pecans/chocolate into the center. Spread them even.

Pour the filling over top the pecans/chocolate and tap the pie against the counter about 10 times. This allows the filling to reach all the way down to the bottom of the pie.

Allow the pie to bake at 350F for 45 minutes. Check it about 30 minutes in to see if the crust is browning too quickly. If so, cover it with a pie ring or wrap foil just around the crust.

When the pie is ready it is okay if the filling has a slight jiggle, but it shouldn’t be too thin. If the center is still looking like soup keep baking for another 5-10 minutes.

Let the pie sit out at room temperature for about an hour then transfer to the fridge for another 2 hours.

Once set, it’s ready to serve!