Difficulty: Easy - for beginners
Dietary guidance: v
1 ½ c. all-purpose flour
½ t. salt
1/4 lb. cold, unsalted butter
4 T. ice water
Purchased ready-to-bake crust
1 ½ c. pecans, chopped
1 1/4 c. semisweet chocolate chips
1 T. all-purpose flour
1/4 lb. unsalted butter, softened
½ c. dark brown sugar
1/4 t. salt
2 t. vanilla extract
1 T. bourbon
½ c. light corn syrup
Partially pre-bake a purchased pie crust in a 9" pan 5-7 minutes at 450° F.
In a food processor with metal blade, pulse flour, salt & butter until crumbly. Sprinkle on water gradually while pulsing until the dough forms a rough mass. Pat into a disk, wrap in plastic and refrigerate for 30 minutes. Preheat oven to 350°F. Roll out dough and fit into 9" pie pan. Flute edges. Prick bottom. Bake with pie weights for 15 minutes OR line with foil and fill with dried beans or rice, bake 10 minutes, remove foil and beans, bake an additional 5 minutes.
Reduce oven temperature to 325°F.
Toss together the pecans, chocolate chips and flour. Set aside.
Beat together the butter and brown sugar until soft & fluffy. Beat in eggs, one at a time, beating well after each addition. Add salt, vanilla, bourbon, & corn syrup. Beat only until mixture is smooth.
By hand, stir in the nut mixture.
Scrap into the pie shell and bake 35-50 minutes until center is set and tester inserted in center comes out clean.
Cool completely before serving. Can be stored at room temperature for 2 days & up to a month in the freezer.
Cut in small pieces, as very rich.
[Slightly adapted from Chocolate for Christmas by Maria Robbins]