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Chocolate Pecan Pie Recipe

3 cups all-purpose flour
1/8 teaspoon kosher salt
8 tablespoons cold unsalted butter (1 stick)
2 large egg yolks
About 4 tablespoons ice water
1 cup pecan halves, lightly toasted
3/4 cup semisweet chocolate chips
3 large eggs plus 2 large egg yolks, lightly beaten
1 cup dark corn syrup
1 cup granulated sugar
2 tablespoons unsalted butter (1/4 stick), melted
2 tablespoons Kentucky bourbon
1 teaspoon vanilla extract
1 pint cold heavy cream
1 teaspoon vanilla extract


Combine flour, salt, and butter in a medium bowl. Using a pastry blender or your fingers, cut butter into flour until mixture resembles fine cornmeal, about 5 minutes. Mix egg yolks with 2 tablespoons of the ice water until evenly combined. Add to flour mixture a little at a time, stirring in until dough can be formed into a ball. (Add additional ice water if necessary, but do not overwork the dough or it will become tough.) Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes. Lightly flour a work surface and roll out dough into a round that is roughly 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with dough, trimming excess flush to the edge of the pie plate. Heat the oven to 350 degrees F and arrange a rack in the middle. Scatter pecans and chocolate chips evenly over bottom of pie crust. Stir together eggs, corn syrup, sugar, butter, bourbon, and vanilla extract until well blended, then pour into crust. Bake until a knife inserted halfway between the center and the edge comes out clean, about 50 to 55 minutes. Remove pie from the oven and place on a rack to cool. Serve pie warm or at room temperature with generous dollops of vanilla whipped cream (optional). Combine heavy cream and vanilla extract in a large bowl. Whisk until soft peaks form (cream will just hold to the whisk), being careful not to overwhip.

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