Chocolate, Pecan & Bourbon Pie

1. To prepare crust: Whisk pastry flour, all-purpose flour and salt together in the bowl of a stand mixer. Add diced cold butter; beat with the paddle attachment on low speed until the butter forms pea-size pieces, about 2 minutes. Add oil and beat on low speed until just combined, about 15 seconds. Add 2 tablespoons ice water and beat on low speed just until the dough comes together, 30 to 45 seconds. Add additional ice water if necessary, 1 tablespoon at a time, until the dough just comes together. (Alternatively, combine pastry flour, all-purpose flour, and salt in a food processor; pulse several times. Add butter and refrigerate for 30 minutes. Pulse until the butter forms pea-size pieces. Add oil and pulse several times. With the motor running, gradually add just enough ice water until the dough comes together.) Shape the dough into a 5-inch disk. Wrap in plastic wrap and refrigerate until firm, about 1 hour.

2. Roll the chilled dough into a 10-inch circle (about 1/8-inch thick) on a lightly floured surface. Transfer to a 9-inch removable bottom tart pan; press well into the sides of the pan. Trim the edges with a paring knife or roll a rolling pin over the top to pinch off excess dough. Cover with plastic wrap and freeze for at least 15 minutes or up to 8 hours.

3. Meanwhile, position rack in bottom third of oven and place a large rimmed baking sheet on the rack; preheat to 400°F. Remove plastic wrap from the tart pan; line the crust with parchment paper and add pie weights (or dried beans). Place the tart pan on the preheated baking sheet; bake until the edges and bottom are golden brown and set, about 25 minutes. Remove tart pan and baking sheet from oven; carefully remove the pie weights (or beans) and parchment. Let the crust cool on the baking sheet for 10 minutes.

4. Meanwhile, prepare filling: Reduce oven temperature to 325°F. Add butter to a medium saucepan; cook over medium-low heat, stirring occasionally, until golden brown, about 5 minutes. Remove from heat. Whisk in brown sugar, maple syrup, bourbon and cornstarch until combined. Transfer to a medium bowl; let stand, stirring occasionally, for 5 minutes. Whisk in eggs, egg yolk, orange zest, vanilla and salt until combined. Stir in pecans and chocolate chips. Pour the filling into the crust.

5. Bake on the lower rack until the custard is set and the edges are golden, about 25 minutes. Let cool on a wire rack, 1 to 1 1/2 hours. Sprinkle with flaky sea salt and serve with whipped cream, if desired.

To make ahead

Prepare pie dough (Step 1); wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 6 months. Cover and refrigerate baked and cooled pie for up to 5 days.

Equipment

9-inch removable-bottom tart pan; parchment paper; pie weights (or dried beans)