Bourbon Chocolate Pecan Pie

Simplest Pie Dough
- 1-1/2 cups All-Purpose Flour (375 mL)
- 1/2 tsp salt (2 mL)
- 1 tsp sugar (5 mL)
- 1/4 tsp baking powder (1 mL)
- 1/3 cup canola oil (75 mL)
- 1/4 cup water or milk (60 mL)
Filling
- 1/3 cup canola oil (75 mL)
- 3/4 cup light brown sugar (175 mL)
- 1/4 cup granulated sugar (60 mL)
- 3/4 cup light corn syrup (175 mL)
- 4 eggs (4)
- 1/4 cup bourbon (60 mL)
- 1 1/2 tsp vanilla extract (7 mL)
- 1 1/4 cups pecans, coarsely chopped (310 mL)
- 3/4 cup semi-sweet chocolate chips (175 mL)
Simplest Pie Dough
1. In a bowl whisk together the ﬂour, salt, sugar and baking powder. In a separate small bowl whisk together the oil and water, pour over the dry ingredients. Stir with a fork until the dough is evenly moistened and starts to forma a ball.
2. Use immediately or wrap dough ball in plastic wrap and refrigerate until ready to use. Makes one 9 inch (22 cm) pie crust.
3. When ready to use: place dough ball on a floured surface and roll out.
Filling
1. Preheat oven to 425ºF (220ºC). Prepare the single pie shell as directed above. Blind bake (line with a square of parchment then fill with weights or beans OR prick shell many times with fork) on lower rack 12-15 minutes. Remove and set aside.
2. Adjust oven temperature to 350ºF (180ºC).
3. In the bowl of an electric mixer on medium-high speed whip together the canola oil, sugars, corn syrup, eggs, bourbon and vanilla extract until light caramel colour (about 1-2 minutes). Fold in the pecans and chocolate chips.
4. Pour into baked pie crust (you may have more filling than will fit into your pie pan- just fill it up as far as you can). Bake for 50-60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie. Serve with ice cream or whipped cream.