Bourbon Pecan Pie with Smoked Chocolate

Ingredients

• 11 unbaked 9-inch pie crust
• 21½ cups toasted heirloom pecans
• 3¾ cup Valrhona dark chocolate (70%), chopped
• 43 large eggs
• 51 cup dark corn syrup
• 6½ cup brown sugar
• 73 tbsp 12-year bourbon
• 82 tbsp unsalted butter (melted)
• 91 tsp vanilla extract
• 10½ tsp smoked sea salt
• 11Candied bacon brittle for garnish
• 12Vanilla bean bourbon ice cream to serve

Instructions

1. 1Preheat oven to 350°F.
2. 2Scatter chopped Valrhona chocolate evenly over the unbaked pie crust.
3. 3Whisk together eggs, dark corn syrup, brown sugar, bourbon, melted butter, and vanilla until smooth.
4. 4Fold toasted pecans into the filling mixture.
5. 5Pour filling over the chocolate layer in the pie crust.
6. 6Bake 50–60 minutes until the filling is set with a slight wobble in the center.
7. 7Cool for 15 minutes, then sprinkle with smoked sea salt.
8. 8Garnish with candied bacon brittle and serve warm with vanilla bean bourbon ice cream.