1 hour 20 minutes
Here's What You'll Need
flour, sugar, salt, butter, eggs, vegetable shortening, brown sugar, corn syrup, bourbon, vanilla extract, pecans, chocolate chips, heavy cream, cinnamon, confectioner's sugar
Combine flour, sugar, and salt in a food processor. Pulse to blend, add cold butter and shortening. Pulse until small pieces form. Add ice water, pulse until dough just begins to hold together.
Transfer to a lightly floured surface, pat into a round disk, then wrap in plastic wrap. Place in refrigerator for 30 minutes.
Whisk together eggs, brown sugar, corn syrup, bourbon, butter, vanilla extract, and salt in a bowl. Add pecans and chocolate chips, then stir to combine. Set aside.
Preheat oven to 350 F. Roll dough out into a 12” round. Transfer dough to pie dish. Fold excess under the edges, then crimp with fingers or a fork.
Pour filling into pie dough then transfer to a baking sheet. Bake for 55-60 minutes. Let pie cool for at least an hour before slicing into it.
Pour heavy cream into a stand mixer. Whisk on medium-high about 3 minutes, add vanilla extract, confectioner’s sugar, and cinnamon. Continue whisking until fully whipped.