Bourbon Chocolate Pecan Pie

• 1-1/4 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 3 to 5 tablespoons ice water
• 3 large eggs
• 1 cup packed dark brown sugar
• 1/2 cup light corn syrup
• 1/2 cup dark corn syrup
• 1/4 cup bourbon
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1-1/2 cups pecan halves, divided
• 3/4 cup 60% cacao bittersweet chocolate baking chips, divided

1. 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 in plastic; refrigerate until easy to handle, about 1 hour.
2. Preheat oven to 325u0b0. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
3. Beat first seven 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.

flour, sugar, salt, cold butter, water, eggs, brown sugar, light corn syrup, corn syrup, bourbon, butter, salt, pecan halves, baking chips

Taken from www.tasteofhome.com/recipes/bourbon-chocolate-pecan-pie/ (may not work)