Chocolate-Bourbon Pecan Pie

A touch of bourbon balances the deep sweetness that this pie gets from brown sugar and maple syrup.

Ingredients

• 1¼ cups all-purpose flour 
• ¼ tsp. salt 
• ¾ cup cold butter, cubed 
• 2–3 Tbs. ice water
• ⅔ cup maple syrup
• 1 cup lightly packed light brown sugar 
• ¼ cup bourbon whiskey 
• 3 eggs 
• ¾ cup semisweet chocolate chips 
• 2 cups pecan halves, toasted, left whole or chopped

Instructions

1. In food processor, pulse flour and salt to combine. Add ½ cup butter; pulse just until mixture resembles coarse cornmeal and butter is pea-sized. Pulse in 1 Tbs. water. Pulse in additional water 1 tsp. at a time until dough just comes together; shape into disk. Wrap in plastic wrap; chill 30 min. 
2. Coat 9″ pie pan with cooking spray. Between 2 sheets of lightly floured wax paper, roll out dough into 12″ round. Fit into pie pan; trim and flute edge. Chill at least 30 min. Heat oven to 350°F.
3. In medium pot, combine maple syrup, brown sugar, bourbon and remaining ¼ cup butter; over high heat, bring to boil. Remove from heat; cool 15 min. Quickly beat in eggs. Sprinkle chocolate chips and pecans over crust. Pour maple mixture in crust. Bake until filling is set, but center jiggles slightly, 30–40 min. Cool.