chocolate-bourbon-pecan pie

How To Make chocolate-bourbon-pecan pie

• 
  Step 1
  Pulse flour, sugar & 1/2 tsp salt in food processor until combined. Add 6 Tbsp butter & shortening; pulse until mixture resembles coarse crumbs with some pea-size pieces. Add lemon juice, egg yolk & 2 Tbsp of the water; pulse just until dough begins to clump slightly, adding additional water 1 Tbsp at a time as needed. (DOUGH SHOULD NOT FORM A BALL!) Shape into flat round; cover & refrigerate 30 minutes or until chilled. (Dough can be made 1 day ahead).
• 
  Step 2
  On lightly floured surface, roll dough into 12" round about 1/8" thick. Line 9" pie pan with dough. Trim overhang to 1/2"; fold overhang under. Flute edges. Refrigerate 30 minutes or until dough feels firm.
• 
  Step 3
  Meanwhile, preheat oven to 425 degrees F. Line crust with foil; fill with pie weights or dried beans. Bake 12 minutes or until crust is partially baked & edge is dry to the touch. Remove foil & pie weights. Cool completely on wire rack. Reduce oven temperature to 350 degrees F.
• 
  Step 4
  Beat brown sugar & eggs in a large bowl at medium speed until blended. Beat in melted butter, corn syrup, bourbon, molasses, vanilla & 1/4 tsp salt. Scatter chips over crust; top with pecans. Pour filling over pecans. (Are you drooling yet?)
• Step 5
  Bake for 50 - 55 minutes or until knife inserted in center comes out moist but clean. Cool completely on wire rack. Serve with whipped topping & chocolate leaves or shavings, if desired. Enjoy!
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