For the crust

• In a food processor, pulse flour, salt and sugar to mix.
• Add cut pieces of butter and pulse until the mixture looks crumbly its pea-sized pieces.
• Sprinkle ice water on top and pulse until large clumps form.
• Press dough into a disk shape and wrap tightly in plastic wrap.
• Refrigerate until firm, about 1 hour.
• Lightly flour work surface and roll dough into a 12-inch round.
• Fit into 9-10-inch pie disk.
• Tuck in overhang and crimp edges with fingertips then freeze the dough.
• Take dough out of freezer and line with parchment paper and pie weights or dried beans on top.
• Place in brick oven at 425° for about 18-20 min.

For the filling

• While crust is baking, in a bowl, whisk eggs, sugar, flour, bourbon and melted butter together.
• Then add in pecans and chocolate chips and mix until well combined.
• Pour into the warm pie shell.
• Bake pie in brick oven at 425° for 25-28 minutes until filling is set and the top golden.
• During baking rotate pie several times for an even golden color on top.