To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help re-chill the butter and distribute the moisture.
To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan. Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
To make the filling, in a medium bowl whisk together sugar, corn syrup, salt, eggs, vanilla extract, bourbon, and unsalted butter. Whisk until well combined. The mixture will be thick and syrupy.
Place a rack in the center of the oven and preheat oven to 350 degrees F.
Sprinkle pecans and chocolate around the bottom of the pie shell. Whisk the liquid filling and pour over the chocolate and nuts.
Place pie on a rimmed baking sheet and place in the oven. Pie will bake for about 45 to 55 minutes. You’ll know it’s done when the pie no longer jiggles in waves, but is rather puffed and jiggles uniformly.
Remove from the oven and allow to cool to room temperature before refrigerating. I think this pie is best served cold the following day.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 374 (62%)|
|Amt Per Serving||% DV|
|Total Fat 41.5g||55 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 222.2mg||68 %|
|Sodium 128.8mg||4 %|
|Potassium 256.9mg||7 %|
|Total Carbohydrate 48.6g||14 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 45.8g|
|Protein 10g||14 %|
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Calories per serving: 600
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