Bourbon Chocolate Pecan Pie
Prepare the following crust (note:  for this recipe you don't need a top crust so make the recipe and freeze one crust in the pan, ready to go.  When you need a bottom crust, pull it from the freezer, thaw and presto--an unbaked pie crust). Preheat oven to 375 degrees.
Pie crust: (makes enough for two bottom crusts of one bottom and one top) 2 1/2 cups flour 1 3/4 sticks butter, fresh from fridge and cut into chunks 1/4 cup Crisco solid shortening 4 Tbsp ice water

Use the metal blade of the food processor.  Pour flour into food processor, add butter and shortening.  Pulse (process in short bursts) till crumbly and about the size of peas.  Do not over-pulse.  Add ice water, 1 Tbsp at a time, pulsing briefly after each addition.  Use all Tbsp of water until mixture pulls away from sides and forms a ball.  Do not add too much water or it will be tough and not good.  Dump onto wax paper and refrigerate 30 minutes.  Roll out to fit 9-inch pie tin.  Set aside.

Filling:

Sprinkle pecans and chocolate over the bottom of the pie crust.

Cream sugar and butter; add eggs, syrup, salt, bourbon, and vanilla.  Pour over nuts and chocolate.  Bake 40-50 minutes.  Serve warm or cold with whipped cream or vanilla ice cream.

Eat and die of pleasure...

Happy eating!!

March 2005