Ingredients:

  • 1 ¼ cups All-Purpose Flour
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt (divided for crust and filling)
  • ½ cup (1 stick) Unsalted Butter (very cold, cubed, for crust)
  • 3–5 tablespoons Ice Water
  • ½ cup (1 stick) Unsalted Butter (melted, cooled slightly, for filling)
  • ½ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • ½ cup Light Corn Syrup (or Golden Syrup)
  • 3 Large Eggs, lightly beaten
  • 2 tablespoons Quality Bourbon Whiskey
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecan Halves or Pieces, roughly chopped
  • ¾ cup Semi-Sweet Chocolate Chips

Instructions:

  1. Make the Dough: Combine flour, 1 teaspoon of sugar, and ½ teaspoon of salt. Cut in the cold butter until the mixture resembles coarse crumbs (pea-sized pieces).
  2. Hydrate: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap tightly, and chill for at least 30 minutes. Roll out the dough and fit it into the 9-inch pie plate. Trim and crimp the edges neatly.
  3. Second Chill and Blind Bake (Partial): Chill the shaped crust for 15 minutes. Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove the weights and paper, then bake for another 5 minutes until the base is just beginning to set. Remove from oven and reduce oven temperature to 350°F (175°C).
  4. Combine Wet Ingredients: In a large bowl, whisk together the melted (but cooled) butter, brown sugar, granulated sugar, and corn syrup until smooth.
  5. Add Flavour: Whisk in the lightly beaten eggs, bourbon, vanilla extract, and the remaining ½ teaspoon of salt until just combined. Avoid over-aerating the mixture.
  6. Prepare Nuts and Chocolate: Scatter the chopped pecans and chocolate chips evenly over the bottom of the partially baked crust.
  7. Pour and Bake: Carefully pour the prepared custard filling over the nuts and chocolate in the pie shell.
  8. Initial Bake and Shield: Bake at 350°F (175°C) for 30 minutes. Check the crust edges; if they are browning too quickly, cover them loosely with an aluminium foil ring or pie shield.
  9. Finish Baking: Continue baking for another 20–25 minutes. The pie is done when the edges are set and puffy, but the very center still has a slight, wobbly jiggle. A skewer inserted 1 inch from the edge should come out clean.
  10. Cool Completely: Transfer the pie to a wire rack. Let it cool slowly to room temperature (minimum 2 hours) before slicing. This allows the custard to finish setting fully.