Dark Chocolate Bourbon Pecan Pie

Preheat oven to 425°F. Blind bake the crust by lining the bottom and sides of the chilled, shaped pie shell with parchment or foil and fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and continue to bake until the bottom is light golden brown (mine did not require additional baking). Remove the shell from the oven and allow it to cool. Lower the oven temperature to 350°F.

Meanwhile, in a medium bowl, stir together sugar and melted butter. Add corn syrup, eggs, bourbon, chocolate, salt and pecans and stir until all ingredients are combined. Pour mixture into the prepared pie shell and place in the preheated oven on the center rack. Bake for approximately 30 minutes, rotating halfway through until the pie is set and puffed just slightly. The pie should only jiggly slightly in the middle; if it need additional baking time, cover with foil and continue to bake until set. Mine required an additional 20 minutes.

Allow the finished pie to cool completely before serving.

Recipe from Serious Eats.