Chocolate Bourbon Pecan Pie

Preheat the oven: Position an oven rack in the bottom third of the oven. Preheat it to 400°F. Prepare the crust: On a lightly floured surface, use a rolling pin to roll out the pie dough into a 12-inch circle. If you’re using store-bought pie dough, simply unroll or unfold. Transfer the dough into a 9-inch pie pan. Press the crust into the bottom corners of the pan. Use a knife or kitchen scissors to trim any extra pieces of dough, leaving a 1-inch overhang over the edge. Fold the edges of the crust underneath itself so that the folded edge of the crust is just slightly wider than the edges of the pie pan. Use your fingers or knuckles to crimp the crust all the way around. Transfer the lined pie pan to the fridge while you make the filling. Sally Vargas Make the filling: In a medium heatproof mixing bowl, add the butter, cover the bowl with a paper towel, and microwave it in 30-second increments until just barely melted, stirring each time. Add the brown sugar and corn syrup, and whisk to combine. Add the eggs and whisk until a smooth mixture forms. Whisk in the bourbon, vanilla, and salt. Sally Vargas Sally Vargas Assemble the pie: Retrieve the lined pie pan from the fridge and place it on a rimmed baking sheet. Sprinkle in the chocolate chips or chunks in an even layer, reserving a handful for decorating. Sprinkle in the pecans in an even layer. Give the filling a stir. Slowly pour it over the chocolate chips and pecans, coating the nuts with the mixture. Garnish the top with the reserved chocolate chips. Sally Vargas Sally Vargas Sally Vargas Sally Vargas Bake: Transfer the baking sheet and pie to the oven and bake for 10 minutes, then decrease the temperature to 350°F. Continue baking until the crust is golden brown and the filling is set around the edges with a slight jiggle in the center, 40 to 50 minutes. Sally Vargas Cool and serve: Transfer the pie to a cooling rack and cool completely before serving, at least 2 hours.