Prep time: 20 minutes
Total time: 1 hour
for the crust:
¾ cup all-purpose flour
1 teaspoon granulated sugar
½ teaspoon kosher salt
7 tablespoons unsalted butter, chilled
3-4 tablespoons ice water
for pie filling:
2 large eggs
4 large yolks
5 ounces|142 grams granulated sugar
8 ½ ounces|241 ml dark corn syrup
3 ounces|85 grams melted unsalted butter
1 ½ ounce|43 ml bourbon (the cheap stuff!)
in each unbaked pie shell:
3 ½ ounces|99 grams chocolate chips on bottom (melt onto pie crust before proceeding)
7 ounces|198 grams pecans, on top
21 ounces|595 grams filling, poured over
- To make the dough, whisk together the flour, sugar, and salt. Cube the butter, and add it into your flour mixture, then use your hands to cut the butter into the flour, until pea-sized crumbs form, but still leaving a few pieces of visible butter (it doesn't have to be perfect). Add your water, a tablespoon at a time, until the dough will come together into a ball without being wet. Wrap in plastic wrap, shape into a disk, and chill for at least 3 hours.
- Heat the oven to 350°F. Roll the pie crust on a generously floured work surface and place it in an 8-inch pie tin, crimping the edges and cutting off any excess. Place in the freezer for 10 minutes or so while you prepare your filling.
- Whisk eggs, yolks, and sugar together until combined and smooth. Add remaining ingredients and whisk again until smooth. Pour into pie shell.
- Bake the pie at 325° F until puffed and set, about 45 minutes.
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