Recipe by: Chef Mannay
Ingredients
Piecrust:
2 cups of all-purpose flour, spooned and leveled, plus more for work surface
2 tablespoons sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
3 tablespoons ice water
Pie Filling:
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1/2 cup of all-purpose flour, spooned and leveled
2 tablespoons bourbon
1/8 teaspoon Kosher salt
1 cup chopped pecans, plus more for serving
1 cup of semisweet chocolate chips
Whipped cream and chocolate shavings, for serving
Instructions
Make Piecrust: Preheat oven to 350°F. Pulse flour, sugar, and salt in a food processor until combined, 2 to 3 times. Add butter and pulse until mixture resembles coarse meal, 10 to 12 times. Add water, 1 tablespoon at a time, and pulse until large clumps form (add up to 2 additional tablespoons of water if needed). Gather dough into a ball, roll into a 3/4-inch-thick disk. Wrap in plastic wrap; chill for 30 minutes.
On a floured work surface, roll dough to a 13-inch round. Transfer to a 9-inch pie plate; fold edges under to align with the rim of the plate; crimp. Freeze for 30 minutes. Line pie with parchment paper and fill with pie weights or dried beans. Bake until golden brown, for 15 to 20 minutes. Remove pie weights and parchment and cool.
Make Pie Filling: Beat butter and sugar with an electric mixer on medium speed until combined, 1 to 2 minutes. Add eggs, flour, bourbon, and salt and beat to combine, for about 1 minute. Fold in pecans and chocolate chips. Transfer to parbaked piecrust, and bake until center is set, 30 to 35 minutes. Cool completely on a wire rack.
Serve topped with whipped cream, chopped pecans, and chocolate shavings.