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YIELD
8 servings
TYPE
Dessert
TIME
1 hour 20 minutes
LEVEL
Intermediate
Here's What You'll Need
1
flour, sugar, salt, butter, eggs, vegetable shortening, brown sugar, corn syrup, bourbon, vanilla extract, pecans, chocolate chips, heavy cream, cinnamon, confectioner's sugar
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2
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.
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3
Transfer to a lightly floured surface, pat into a round disk, then wrap in plastic wrap. Place in refrigerator for 30 minutes.
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4
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.
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5
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.
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6
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.
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7
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.
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