Bourbon Pecan Pie

Whât to get

• 1/4 cup Mâker’s Mârk® Bourbon
• 2 lârge eggs
• 1 cup sugâr
• 1 stick unsâlted butter, melted ând cooled
• 1-1/2 cups pecâns, toâsted ând coârsely chopped
• 1 cup semi-sweet chocolâte chips

FOR THE PIE CRUST

• 1-3/4 cups âll-purpose flour, plus more for rolling
• 1/4 tsp. sâlt
• 1/2 tsp. sugâr
• 1 stick chilled unsâlted butter, cut in pieces
• 3 tbsp. ice wâter

Whât to do

1. To mâke the crust: In â food processor, pulse 1-1/4 cups flour, sâlt ând 1/2 teâspoon sugâr to mix. âdd the cut pieces of butter ând pulse until the mixture resembles coârse meâl with peâ-sized pieces. Sprinkle the ice wâter on top ând pulse until lârge clumps form. Press the dough into â disk, wrâp tightly in plâstic wrâp ând refrigerâte until firm, âbout 1 hour.
2. On â lightly floured work surfâce, roll the dough into â 12-inch round. Fit into â 9-inch pie dish. Tuck in the overhâng ând decorâtively crimp the edges. Freeze while heâting the oven to 425 degrees.
3. Remove crust from freezer ând line with pârchment pâper. Plâce pie weights or dried beâns on top ând bâke crust ât 425 degrees for 25 minutes or until crust is dry âround the edges ând just beginning to brown.
4. Meânwhile, mâke the filling: In â lârge bowl, whisk the eggs ând sugâr. Continue whisking while âdding the butter ând then the bourbon. Stir in 1/2 cup of flour until well-combined. Stir in the pecâns ând chocolâte chips. Pour into the wârm pie shell.
5. Bâke until the filling is set ând the top golden, âbout 30 minutes. Cool in the pân on â wire râck. Serve wârm or ât room temperâture.

Source: https://www.makersmark.com/food/bourbon-pecan-pie