Bourbon Chocolate Pecan Pie

Ingredients for the Crust: 1 ¼ cups all-purpose flour 2 teaspoons sugar ¼ teaspoon salt 1 stick cold unsalted butter (4 ounces cut into pieces) ¼ cup ice water Ingredients for the Filling: 2 cups pecans 3 large eggs ¾ cup dark brown sugar ⅔ cup light corn syrup 1 teaspoon pure vanilla extract 2 tablespoons unsalted butter (melted) 3 tablespoons bourbon ½ teaspoon salt ¾ cup semisweet or bittersweet chocolate chips Directions Step 1 In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes. Step 2 On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm. Step 3 Preheat the oven to 325°. On a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; coarsely chop. In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon and salt until blended. Stir in the pecans and chocolate chips until evenly distributed. Step 4 Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edge is browning too quickly. Transfer the pie to a rack and let cool for at least 1 hour before serving.