Serves 8

Preparation time: 45

Baking time: 75 minutes plus 1 hour for cooling

Crust ingredients:

• 1 1⁄2 cups unbleached all-purpose flour

• 1⁄4 cup packed light brown sugar

• 1⁄2 teaspoon fine sea salt

• 11 tablespoons of unsalted butter - melted

Filling ingredients:

• 1⁄2 cup granulated sugar

• 1⁄4 cup packed light brown sugar

• 1 1⁄2 cups dark corn syrup

• 1⁄2 teaspoon fine sea salt

• 1 1⁄2 teaspoons of unbleached all-purpose flour

• 3 large eggs

• 1 1⁄2 teaspoons pure vanilla extract

• 2 tablespoons bourbon

• 1 1⁄2 tablespoons unsalted butter, melted

• 1 3⁄4 cups pecan halves

• 1⁄2 cup semisweet chocolate chips (optional)

Tools:

  1. 9 inch pie plate

  2. Parchment paper

  3. Baking sheet

Directions - crust:

  1. Preheat the oven to 350 degrees; position a rack on the lower third of the oven

  2. In a medium bowl, whisk: flour, sugar and salt; slowly drizzle in the butter with a fork until mixture looks moist and crumbly

  3. Press the dough evenly over the bottom and sides of a 9 inch pie plate (edge crimping optional)

Directions - filling:

  1. Line a baking sheet with parchment

  2. In a medium bowl, stir: sugars, corn syrup, salt, flour and eggs and mixing until completely combined - approximately 1-2 minutes

  3. Add the vanilla, bourbon and butter until well combined in the flour mix

  4. Fold in pecans and chocolate chips

  5. Pour the filling into the crust and place on the prepared backing sheet

  6. Bake for 1 hour and 15 minutes (firm around and a bit loose in the center)

  7. Remove from the oven and let cool for an hour on a wire rack before slicing

Note:

• Best served on the same day, but can be covered with plastic wrap and refrigerated up to 3 days