Chocolate Bourbon Pecan Pie

I like to do this as a part (so much prettier in presentation) but that is your choice.  Quite the libertarian, no?

Pastry dough (pie or tart)

4-ounces of really good quality bittersweet chocolate (about 60% cocoa), finely chopped (buy extra, because 1) you will eat some of it while cooking and 2) I like to drizzle some of it over the top of the pie once it is cooked and cooled.  I did not include that in the directions, just a free bonus feature!
2 cups pecan halves (7 ounces), toasted and cooled (toasted is key!)
3 large eggs
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup dark corn syrup
1.5 tablespoons unsalted butter, melted
2 tablespoons bourbon
 
 
 
Preheat oven to 375°F with rack in middle.
 

Melt chocolate in a double boiler and let cool.

Spread chocolate in bottom of pie/tart shell with back of spoon and let it cool. 

Once the chocolate is cooled (important because otherwise they stick to the bottom of the crust instead of floating on the top the way God intended) put pecans in the shell.

Whisk together everything else.
Bake pie until filling is puffy and crust is golden, 45 to 55 minutes.

Once cooled, drizzle with additional melted chocolate (if desired).  Serve with (duh!), lightly sweetened whipped cream (home made, of course). 

Unsnap pants.  Trust me on this one.