Pecan Pie with Bourbon and Chocolate Chips

Ingredients:

• 0.5 tsp coarse salt
• 0.5 tsp granulated sugar
• 1 and 1/4 cups + 2 tablespoons premium flour + extra for sprinkling
• 110 g cold unsalted butter, cut into pieces
• 2–4 tablespoons ice water
• 1/3 cup brown sugar
• 3 large eggs at room temperature
• 1/4 cup melted coconut oil
• 3/4 cup sorghum syrup
• 3–4 tbsp. l. bourbon
• 1.5 cups coarsely chopped pecans
• 0.5 cups dark chocolate granules
• Special equipment: pie weight or beans

Preparation:

1. Preheat oven to 200°C.
2. In the bowl of a food processor, combine the salt, granulated sugar, and 1 1/4 cups flour and pulse several times. Add the butter and pulse until pea-sized pieces remain. Add the ice water, a few tablespoons at a time, and pulse until the mixture is almost smooth. Place the dough on a sheet of parchment paper and shape it into a disk. Refrigerate for 1 hour.
3. On a lightly floured work surface, roll out the dough to fit into a 9-inch pie pan with a slight overhang (a little trick for a round pie crust: roll the dough outward from the center, like rays of the sun).
4. Place the dough in a pie pan and fold the edges over to create a neat edge. Prick the dough several times with a fork, line with foil, and fill with pie weights or beans. Bake on the bottom rack of the oven for 12 minutes. Remove the foil and pie weights. Return the dough to the oven and bake for another 5 minutes. Let cool for about 30 minutes.
5. Reduce oven temperature to 175°C.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat the brown sugar and eggs until fluffy, about 2 minutes. Add the coconut oil and the remaining 2 tablespoons flour and beat for another 2 minutes. Add the sorghum syrup and bourbon and mix until smooth. Finally, fold in half the nuts.
7. Sprinkle the crust with chocolate chips and the remaining nuts. Carefully pour in the filling. Bake until the top is set and the center is still slightly gooey, 35–45 minutes. Let the cake cool on the counter for 4 hours or in the refrigerator for 2 hours before serving.
   
   
   Sorghum syrup is made from the sweet juice of sorghum, a type of grain. It's often used as a sweetener in baked goods and can be found in natural food stores. In this recipe, you can substitute sorghum syrup with extra-soft molasses or 2 tablespoons of blackstrap molasses mixed with 10 tablespoons of light corn syrup.