1 (16-ounce) bottle light corn syrup
1 1/2 cups packed brown sugar
1/3 cup butter, melted
5 large eggs, lightly beaten
4 large egg yolks, lightly beaten
1 tablespoon vanilla extract
3 tablespoons bourbon (i used maker's mark)
1/2 teaspoon salt
1 cup miniature chocolate morsels
3 1/2 cups pecan halves or pieces
Mix flour and salt in the container of a food processor. Add butter;
pulse until mixture resembles coarse meal. Gradually blend in enough ice
water to form moist clumps. Gather dough into a ball. Roll dough on
lightly-floured parchment paper into a 13-inch round. Carefully transfer
to a greased 9-inch spring-form pan. Chill for 30 minutes.
Preheat oven to 375`. Cover outside of pan with aluminum foil to
prevent any leaks. Combine corn syrup, brown sugar and butter in a large
bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire
whisk. Stir in chocolate morsels and pecans.
mixture into pan lined with uncooked pastry. Bake at 375` for 15
minutes. Reduce oven to 300` and bake for an additional 2 hours and 25
minutes. (Shield pie with aluminum foil to prevent excess browning, if
necessary.) Cool completely. Cover and chill, for best slicing. Remove
sides of spring-form pan before serving.
Yield: 1 large (9-inch) pie.