Ingredients
1-1/4 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt1/2 cup cold butter3 to 5 tablespoons ice waterFILLING:3 large eggs1 cup packed dark brown sugar1/2 cup light corn syrup1/2 cup dark corn syrup1/4 cup bourbon2 tablespoons butter, melted1/2 teaspoon salt1-1/2 cups pecan halves, divided 3/4 cup 60% cacao bittersweet chocolate baking chips, divided
Preparation
Combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Flatten into a disk. Wrap; refrigerate until easy to handle, about 1 hour.
Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
Beat first 7 filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips. Pour filling into crust; sprinkle with remaining pecans and chocolate chips. Bake until crust is golden brown and filling is puffed, 50-60 minutes. Cool completely on a wire rack.
