Method
To make the pie crust dough, in a food processor fitted with the metal blade, pulse the flour with the sugar and salt. Add the cold butter and pulse until the mixture resembles coarse meal. Add the ice water, pulsing just until the dough begins to clump. Using your fingers, press the dough into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
On a lightly floured surface, using a rolling pin, 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 for about 30 minutes, until firm.
Preheat oven to 375°F. To make the filling, on a rimmed baking sheet, toast the pecans for about 8 minutes, or until fragrant; cool slightly, coarsely chop, and set aside.
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. Pour the filling into the pie shell.
Bake the pie on the bottom shelf of the oven for about 45 minutes, or until the center of the pie is set. Tent the crust with foil halfway through the baking time if the edges are browning too quickly. Transfer the pie to a rack and allow to cool, and serve warm, garnished with Sweet Bourbon Whipped Cream. The pie can be stored at room temperature for up to 1 day, and rewarmed at 325°F for 15 minutes.
Yields 8 servings
Sweet Bourbon Whipped Cream
©
submit your recipes,
click here 
