Instructions

1. Preheat the oven to 375°F. Carefully place dough into pie pan, pushing into the pan. Fold the edge of the dough over on itself, and use your fingers to create a crimped edge. Place in the freezer while the oven the preheats.
2. Once the oven is preheated, brush the edge of the crust with egg wash, then prepare your crust to be blind baked by placing parchment paper over the dough, then adding uncooked rice into the center to weigh down the center of the pie. Blind bake the crust for 15 minutes while you make your filling.
3. In a large bowl, whisk together corn syrup brown sugar, eggs, melted butter, vanilla extract, bourbon (if using), and salt. Add the pecans and chopped chocolate and stir to combine.
4. Transfer to the pecan filling to the blind baked pie crust, using a spatula to smooth the pecans and chocolate into an even layer.
5. Bake for 30minutes, then remove from oven and place tin foil over the pie to prevent the crust from getting too brown. Cook for an additional 20 minutes with the foil.
6. Remove from oven and allow to cool for at least 2 hours in the fridge before serving!