Chocolate Pecan Pie

One 9-inch (23cm) pie

I often prefer to use chopped chocolate in place of standard chocolate chips in recipes because in this case, the chips work a little better because they have less cocoa butter and make the pie easier to slice. But feel free to use either.

I don't pre-baked the pie dough before adding the fillingI like the way to sticky filling fuses to the crust during baking. The generous dose of bourbon cuts the sweetness of the pie and if you choose omit it, expect the pie to be denser. You can swap out another liquor in place of it if you wish.

The crust:

1 1/4 cups (175g) flour

1/4 teaspoon salt

2 teaspoons sugar

4 ounces (115g) unsalted butter, chilled, and cut into 1-inch (3cm) cubes

4 tablespoons (60ml) ice water

The chocolate-pecan filling:

3 large eggs

3/4 cup (150g) packed dark brown sugar

2/3 cup (200g) light corn syrup, rice syrup or golden syrup

1 teaspoon vanilla extract

1/2 teaspoon salt

2 tablespoons (30g) melted butter, salted or unsalted

2 tablespoons bourbon

1 2/3 cups (190g) toasted pecans, very coarsely chopped

3/4 cup (120g) bittersweet or semisweet chocolate chips