Chocolate Bourbon Pecan Pie

Gather the ingredients.

Combine the flour, sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine.

Add the cream cheese and butter and pulse until the mixture resembles a coarse meal.

Transfer the dough to a large bowl. Drizzle the water over the dough and gently use your fingers or a flexible spatula to toss the dough around in order to hydrate the flour.

Once a bit of dough can be pinched together between two fingers and hold its shape, bring the dough together into a disc.

Wrap it in plastic wrap and refrigerate for at least 1 hour, but preferably overnight.

On a lightly floured work surface, roll the dough into a circle, an inch or two larger than a 9-inch glass pie plate.

Place the dough in the plate and decoratively crimp the edges. Place in the freezer for 1 hour.

Preheat the oven to 425 F. Line the pie crust with parchment paper and fill with pie weights.

To make the egg wash, whisk together the egg and salt in a small bowl. Brush the crimped edges with the egg wash.

Bake for 20 minutes until the crimped edges are brown. When you gently lift the parchment paper, the bottom of the crust should look dry.

Remove the paper and weights, and return the crust to the oven until the bottom is nicely browned, about 10 minutes more.

Set aside to cool and reduce the heat to 350 F. Make the pie filling. In a large bowl, lightly whisk the eggs and yolk.

Add the corn syrup, sugars, and salt and whisk again.

Add the melted butter, vanilla, and bourbon and whisk to combine.

Coarsely chop one cup of the pecans.

Sprinkle the chopped pecans and the chocolate chips on the bottom of the pie crust.

Pour the filling over the chopped nuts and chips.

Decorate the pie with the remaining 1/2 cup of whole pecans, gently nestling them on top of the filling in a pattern.

Bake the pie for 40 to 50 minutes, rotating at the halfway point, until the filling is puffy and set around the edges, but the center still jiggles slightly when you carefully nudge the pie plate.

Let the pie come to room temperature before serving, at least 4 hours.