½cup8 tablespoons cold unsalted butter, cut into small cubes
1 ½teaspoonsorange juice
About 2-3 tablespoons ice water
Filling
1cuppecan halves
1cupbittersweet or semisweet chocolate chips
½cupdark brown sugarpacked
2large eggs
½cupunsalted buttermelted
¼cupbourbon
¼cupKahlúa
¼cupcornstarch
Instructions
Flaky Pie Crust
In a food processor, pulse flour, salt and cream cheese until small pea-sized pieces form.
Add butter and pulse until the butter breaks down into pea-sized pieces. Do not overmix.
Add orange juice and 2 tablespoons ice water and pulse until the mixture almost gathers into a ball. If mixture is too dry, add remaining tablespoon of ice water.
Pour out into a bowl. Form into a ball, wrap in plastic wrap, and flatten into a 1-inch thick disk. Chill for one hour.
Roll dough out onto a floured surface and into a 12-inch diameter circle. Fit dough into a 9-inch pie pan. Cut away any excess dough. Crimp edges decoratively and place pan on a foil lined sheet pan.
Filling and Assembly
Preheat oven to 350° F.
Scatter pecan halves and chocolate over the bottom of the crust.
In a large mixing bowl, whisk together remaining filling ingredients and pour over nuts and chocolate. Be sure nuts are coated in the filling.
Bake the pie on the foil lined sheet pan for 45 minutes or until the center barely jiggles. Filling will firm up as it cools.
Serve warm with vanilla ice cream or whipped cream.