Shop Ingredients 
Dark Chocolate-Bourbon Pecan Pie
Prep: 25 minutes plus chilling and cooling
Bake: 1 hour • Serves: 10
3/4 teaspoon PICS kosher salt
1/2 cup PICS unsalted butter (1 stick), 1/4 cup cold and cut into 1/2-inch pieces, 1/4 cup melted and cooled slightly
2 tablespoons cold vegetable shortening, cut into 1/2-inch pieces
2 tablespoons ice water
4 PICS large eggs
1 cup PICS light corn syrup
1/2 cup PICS dark brown sugar
1/3 cup PICS granulated sugar
3 tablespoons bourbon
1 teaspoon PICS vanilla extract
2-1/4 cups PICS chopped pecans
3/4 cup dark chocolate chips
PICS whipped cream and/or PICS cocoa powder for serving (optional)
1.In food processor, pulse flour and 1/4 teaspoon salt. Add 1/4 cup cold butter and shortening; pulse until small crumbs remain. Add water, 1 tablespoon at a time, pulsing after each addition until mixture holds together when pinched between fingers. Shape dough into disk; wrap with plastic wrap and refrigerate 1 hour.
2.Preheat oven to 350°; place 9-inch pie plate on rimmed baking pan. Unwrap dough and place on lightly floured work surface; roll into 12-inch circle (about 8-inch thick). Press dough onto bottom and up sides of pie plate; with scissors, trim edges of dough and flute.
3.In large bowl, whisk eggs, corn syrup, sugars, bourbon, vanilla extract, and remaining 1/4 cup melted butter and 1/2 teaspoon salt; fold in pecans and chocolate chips. Pour into prepared crust; bake 1 hour or until set and center jiggles when gently shaken. Cool pie completely on wire rack; cut into 10 pieces and serve topped with whipped cream and/or cocoa powder, if desired.
Approximate nutritional values per serving (1 piece):
630 Calories, 38g Fat (12g Saturated), 99mg Cholesterol, 192mg Sodium,
69g Carbohydrates, 4g Fiber, 52g Sugars, 51g Added Sugars, 8g Protein