Crust:
1 ¼ cups flour
¼ teaspoon salt
½ teaspoon sugar
1 stick chilled unsalted butter, cut in pieces
3 tablespoons ice water
Filling:
2 large eggs
1 cup sugar
1 stick unsalted butter, melted and cooled
½ cup Maker’s Mark Bourbon
½ cup flour
1 ½ cups pecans, toasted and coarsely chopped
1 cup semi-sweet chocolate chips
For the crust: In a food processor, pulse 1 ¼ cups flour, salt and ½ teaspoon sugar. Add the cut-up pieces of butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle ice water on top and pulse until large clumps form. Press the dough into a disk shape, wrap tightly in plastic wrap and refrigerate until firm, about an hour.
On a lightly floured work surface, roll the dough into a 12-inch round. Fit it into a 9-inch pie dish while tucking in the overhand and decoratively crimping the edges. Freeze dough while heating the oven to 425 degrees Farhenheit.
Remove crush from freezer and line with parchment paper. Place pie weights or dried beans on top and bake crust at 425 degrees for 15 minutes, or until crust is dry around the edges and just beginning to brown.
For the filling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter and bourbon. Stir in ½ cup of flour until well combined then add pecans and chocolate chips. Pour mixture into the warm pie shell and return to the oven. Bake until filling is set and the top is golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.
