3 Eggs

1 Cup Pecans

3/4 Cup Semi-Sweet Chocolate Morsels

1/3 Cup Heavy Cream

1/2 Cup Brown Sugar

1/2 Cup Granulated Sugar

1/2 Cup Dark Corn Syrup

3 Tablespoons Butter, melted

1 Tablespoon Bourbon Whiskey

1 Tablespoon Plus 1 Teaspoon Corn Starch

1 Teaspoon Vanilla Extract

1/2 Teaspoon Salt

1 and 1/2 Cups Flour

3/4 Cup Butter, very cold

4-6 Tablespoons of Ice Water

1 and 1/2 Teaspoons Sugar

1/2 Teaspoon Salt

3/4 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg

1/4 Teaspoon Cloves

Begin by making the pie crust. Mix together all of the dry ingredients in a large bowl. Cut the butter into pea-sized pieces over the bowl. Add the ice water, a tablespoon at a time, mixing with a wooden spoon rather than your hand. Grab a handful of the dry crumbly dough mixture and squeeze. If it holds together you don’t need to add anymore water. Roll it out into a 1 cm thick circle. Place it in the pie pan. Cover and place the crust shell in the refrigerator for 45 minutes.

Preheat the oven to 375 degrees Fahrenheit. Place dried beans in the center, cover the crust shell with tin foil, and bake for 30 minutes. Remove it from the oven and allow it to cool.

To make the filling, beat together the eggs, cream, brown sugar, granulated sugar, dark corn syrup, butter, cornstarch, and salt. Stir in the vanilla extract and bourbon whiskey until completely combined, then stir in 3/4 cup of the pecans and all 3/4 cup of the chocolate morsels. Pour the filling into the pie crust and sprinkle the remaining pecans over the top of the filling. Place it in the oven and bake for 30 minutes, then cover it with tented tin foil, lower the heat to 350 degrees Fahrenheit, place it back in the oven, and bake for another 30-45 minutes or until the filling is set. Remove from the oven and allow to cool for 30 minutes before serving.