- 1 (14.1-oz) pkg refrigerated pie crusts
- 2 (4-oz) bittersweet chocolate bars, chopped
- ¼ cup heavy cream
- 4 Tbsp bourbon, divided
- ¾ cup dark corn syrup
- 1 cup sugar
- 4 large eggs
- 2 Tbsp butter, melted
- ¼ tsp salt
- 2 cups chopped pecans
- Bourbon Whipped Cream (recipe follows)
- Preheat oven to 350°F.
- Unroll pie dough, placing one on top of the other. Roll together into a 15-inch circle.
- Press into bottom and up sides of a 9-inch deep-dish pie plate. Trim edges to within 1 inch of pie plate; turn dough under, and crimp as desired.
- Line pie shell with parchment paper and fill with pie weighs or dried beans. Bake 12 minutes.
- Remove parchment and pie weights; let cool 15 minutes.
- Place chocolate in a medium bowl.
- Heat cream in a small saucepan over medium heat until bubbles form around edges of pan. Pour hot cream over chocolate, and let stand 5 minutes.
- Stir until chocolate is melted and smooth; stir in 2 Tbsp bourbon. Pour into partially baked pie crust. Chill 1 hour.
- Whisk together corn syrup, sugar, eggs, melted butter, 2 Tbsp bourbon and salt. Stir in pecans. Pour over chilled chocolate layer in pie shell. Bake 1 hour or until center of pie is set, covering with foil halfway through baking to prevent excess browning, if necessary.
- Let cool completely. Cut into wedges and top with Bourbon Whipped Cream, if desired.
Culinary magic happens as the pie bakes. The chocolate layer swaps places with the pecan pie layer, leaving the gooey pecan pie yumminess underneath when done.