bourbon chocolate pie

Ingredients: 

Pie crust: 

1 cup flour 

1/4 cup ground pecans 

1 tbsp sugar

pinch of salt 

1/2 cup unsalted butter

2 tbsp ice water 

Filling: 

1/4 cup unsalted butter 

110g unsweetened chocolate 

3 large eggs 

1 cup sugar 

3/4 cup dark corn syrup 

1/2 tsp pure vanilla extract 

3 tbsp bourbon 

pinch of salt 

1 1/2 cups pecan halves. 

Method: 

to make pastry: combine the flour, pecans, sugar and salt in a large bowl. using hands, mix the mixture until coarse crumbs. pour in the water until the dough holds together without being to wet or sticky. wrap the dough in cling film and put in fridge for atlas 30 minutes. 

roll out the dough on a floured surface. press the dough into the pan and trim the excess around the rim. place the pie pan on a sturdy cookie sheet so  it is easy to move in and out of the oven. 

Preheat the oven to 350 degrees Celsius

to make the filling: melt the butter and chocolate in a small saucepan over a medium heat, remove from the heat and let cool. beat the eggs in a large mixing bowl until frothy and then blend in the sugar. stir in the syrup, vanilla and bourbon, salt and the melted butter/chocolate mixture until well blended. arrange the pecans on the bottom of the pie crust and carefully pour the mixture over then. bake until the filling has set and slightly puffed, about 45 minutes. test for doneness by sticking a think knife in the centre of the pie, if it comes out clean then its ready. transfer the pie to the rack and cool completely before cutting