Chocolate-Pecan-Bourbon Pie

INGREDIENTS

recipe Traditional Pastry Piecrust (recipe below)

2 tbsp

heavy cream (to glaze the pie edges)

large eggs, room temperature

1/2 cup

plus 1 tablespoon sugar

1 1/4 cups

dark corn syrup

1/2 tbsp

pure vanilla extract

1 tbsp

bourbon

5 tbsp

unsalted butter, melted and kept warm

1 1/2 cups

chopped pecans

3/4 cup

semisweet chocolate chips

2 cups

unbleached all-purpose flour

1 tsp

salt

3/4 cup

plus 2 tablespoons Crisco, cold

5 tbsp

ice-cold water

1/4 cup

heavy cream, for glazing the crimped edges

1/2 lb

unsalted butter, cut into tablespoons

1 cup

firmly packed dark brown sugar

1/2 cup

heavy cream

2 tbsp

bourbon