 chocolate bourbon pecan pie recipe!
mezzaluna,
this recipe is dead easy. are you at high altitude? they react differently sometimes at altitude. the chocolate chips don't really melt when you bake the pie and that doesn't bother me..i like finding little chips of chocolate when eating the pie. if you would rather not have the little bits of chocolate, you could slightly soften the chips in the microwave before add it to the filling if you are use to making your own pie crusts, you can just do them..mine are probably similar, but i do them in the food processor for easy, easy. let me know how they turn out..this recipe makes two pies so you can just halve the recipe or to me its easier just to make them both and freeze one...good luck!...joey
filling:
1 cup each, packed light and dark brown sugar
1 /3 cups light corn syrup
1/2 cup(1 stick) meleted unsalted butter
1/4 cup bourbon
1 tsp kosher salt
1 tsp fresh lemon zest
4 cups toasted coarsely chopped pecans ( i don't chop all the pecans, i keep some halves)
whisk eggs, whisk in both sugars, then next 5 ingredients. stir in pecans and handful of semisweet chocolate chipes and pour into prepped, unbaked crusts. bake approximately 55 minutes or til pies are puffed and center is set. cool, wrap in foil and store at room temp, or freeze.
pie crust: makes two
2 cups flour
1/2 cup cake flour
1 tbl sugar
1/2 tsp kosher salt
1 cup (2 sticks) butter, cut in cubes
1 tsp fresh lemon juice
6 tbl ice water (more if needed)
blend both flours and salt in food processor. add butter and pulse til a coarse meal. add lemon juice then 6 tbl ice water. pulse just til moist and clumpy adding more water by the tsp. if needed. divide dough in half and wrap in plastic. refrigerate for at least 2 hours. roll out dough and place in 9 inch pie pans...trim overhangs and crimp edges. crust is ready for filling..this dough also freezes well  | 
