Chocolate pecan pie

crust
Flour	1 ¼ cups (175g)
Salt	¼ teaspoon
Sugar	2 teaspoons
Butter, unsalted, chilled, cubed	4 ounces (115g)
Water, iced	4 tablespoons (60ml)
filling
Eggs	3
Sugar, dark brown, packed	¾ cup (150g)
Corn syrup	2/3 cup (200g)
Vanilla extract	1 teaspoon
Salt	½ teaspoon
Butter, melted	2 tablespoons (30g)
Bourbon	2 tablespoons
Pecans, toasted, very coarsely chopped	1 2/3 cups (190g)
Bittersweet chocolate	¾ cup (120g)

Crust

1. Mix together flour, salt, and sugar.
2. Add butter, and cut in until the size of small peas.
3. Add water, and mix until dough comes together.
4. Cover with plastic wrap, and refrigerate for 30 minutes.
5. Roll dough out on lightly floured surface into a 12-inch round.
6. Transfer into a 9-inch pie plate, letting the dough ease into the pan rather than pressing it in.
7. Tuck the overhanging dough underneath the area above the rim of the pie plate, to create a double width, and then crimp the edges.
8. Refrigerate until ready to fill.

Filling

1. Preheat oven to 375°F, and position a rack in the center.
2. In a large bowl, whisk together eggs, sugar, syrup, vanilla, salt, butter, and bourbon.
3. Stir in pecans and chocolate.
4. Scrape filling into the prepared pie shell.
5. Bake for 30 to 35 minutes, or until the filling puffs slightly but still feels slightly wiggly and moist in the center.
6. Cool completely before slicing; serve with ice or whipped cream.

Recipe by David Lebovitz, kindly provided by Ben.