Rich chocolate pie crust filled with crunchy pecan pie filling with a subtle touch of warming bourbon. Bourbon pecan pie with a chocolate crust is a delicious spin on the classic Thanksgiving pie!
Whisk flour, cocoa powder, sugar and salt. Chill in the fridge, then work the butter in until mixed. Add ice cold water while mixing, add just enough to form dough.
Fold the dough over on itself 3 to 4 times, and form into a ¾ inch disk. Roll the edge out, wrap with plastic wrap, and let rest in the fridge for 30 minutes.
Once rested, sprinkle a flat surface with cocoa powder and roll the dough out. Transfer to a pie pan and trim the edges. Chill in the fridge for10 minutes.
Line the crust with foil and fill with pie weights. Bake the crust for 10 minutes. Move it to a cooling rack and remove the foil with the pie weights.
Coarsely chop pecan halves. Whisk sugar, flour, and eggs until smooth. Add in corn syrup and mix until incorporated. Mix in the remaining ingredients and fold in the chopped pecans.
Pour the batter into the pie crust., cover the edges with foil and bake for 1 hour. Remove foil and bake for 10 more minutes, then let cool for at least 4 hours before serving.