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Dice the butter and place into the freezer. Place flour, sugar and salt into the bowl of a food processor. In a measuring cup, combine water, apple cider vinegar and some ice.
Put the cold butter into the food processor with the flour mixture and pulse 4 times for 3 seconds each time. Then run the food processor and stream in the water/vinegar mixture.
Dump the dough out onto some plastic wrap. The dough should be a crumbly, damp mixture with big pieces butter throughout.
Shape the dough into a fat disk and wrap it tightly in plastic wrap. Place into the fridge to chill for at least 1 hour or until firm.
Preheat oven to 350°F.
For the filling, in a medium-size mixing bowl, whisk together butter, corn and maple syrups, sugar, eggs, bourbon and salt. Mix until thoroughly combined then add in the pecans. Set aside.
To build the pie, remove the dough from the plastic wrap and place onto a floured work surface. Cut 1/4 of the pie dough off and set aside. Using a medium-sized cookie sheet as your guide, roll the remaining dough into a large rectangle a few inches larger than the baking sheet. Place it into the cookie sheet and fold the rough edges under the pie dough so that the edges are smooth. Crimp the edges to your liking.
Scatter the chocolate chips out on the bottom of the dough then pour the reserved filling over the top. Sprinkle with 1/2 teaspoon of salt and then place into the oven.
Bake for 1 hour or until the crust is golden brown. Let cool for at least an hour before serving.