Salted Chocolate Pecan Pie

Makes one 9″ single crust pie.

1. Preheat oven to 375°F and line a sheet pan with tin foil. If making your own pie dough, gently grease or spray a 9″ pie dish and set aside.

2. Make your homemade batch of single crust pie dough according to recipe instructions, press the rolled out dough into the pie dish, and allow to rest for 10 minutes in the fridge. If using store bought pie dough, assemble according to package instructions, and allow it to sit in pie dish in the fridge until ready to use.

3. In a large bowl, beat together your brown sugar, melted cooled butter, eggs, vanilla extract, nutmeg, cinnamon, cloves and sea salt until thoroughly combined.

4. Next stir in your whiskey, pecan pieces and chocolate chips (reserve a few pecans for sprinkling on the top of the pie before baking). Pour pie filling into the rested, chilled pie dough, and gently tap dish on the counter to release any bubbles. Sprinkle top with reserved pecan pieces and additional 1/4 teaspoon sea salt.

5. Set the pie dish on the prepared sheet pan. Put both pans into the oven, on the middle rack, for 10 minutes. Then lower the oven temperature to 350°F and bake an additional 32-35 minutes, or until center is almost set and puffed, and crust is golden brown. If pie crust is browning faster than the pie filling is cooking, simply remove pie from oven and gently cover edges with tin foil. Even better, use a pie crust shield! I love mine! Works like a dang charm.

Remove pans from oven and set on a cooling rack. Allow pie to rest 15 minutes before serving, or even better—serve it the next day, chilled!

Recipe inspired by A Year of Pies, by Ashley English.