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Ingredients
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Crust
Filling
Method
Crust Preparation
- 1
Make the Pie Crust
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Roll Out Crust
Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie pan, trimming any excess dough.
- 4
Blind Bake
Prick the bottom of the crust with a fork and bake for 10-12 minutes until lightly golden. Remove from oven and let cool.
Filling Preparation
- 5
Prepare the Filling
In a large bowl, whisk together the granulated sugar, brown sugar, and corn syrup until well combined.
- 6
Add Eggs and Flavorings
Add the eggs one at a time, whisking well after each addition. Stir in the melted unsalted butter, vanilla extract, and bourbon until smooth.
- 7
Incorporate Pecans and Chocolate
Fold in the chopped pecans, chocolate chips, and caramel sauce until evenly distributed.
- 8
Fill the Pie Crust
Pour the filling mixture into the pre-baked pie crust, spreading it evenly.
Baking
- 9
Bake the Pie
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the top is slightly puffed.
- 10
Cool and Serve
Allow the pie to cool on a wire rack for at least 2 hours before slicing. Serve with whipped cream or vanilla ice cream if desired.