Chocolate Pecan Pie Recipe - all-purpose

Method

• 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.