2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
8 ounces (2 sticks) cold butter, cut into small cubes and chilled
5 ounces sugar
2 eggs plus 2 egg yolks
8.5 ounces dark corn syrup
3 ounces (6 tablespoons) butter, melted
1.4 ounces bourbon
3.5 ounces chocolate chips, melted and cooled to room temperature (but not hardened)
7 ounces pecans
1 egg, beaten
Splash of cream
The extra pie crust can be used for another recipe, or frozen for up to 3 months.
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