– 2 premade 9" pie crusts or homemade pie crust (link at the end of this Story)
– golden corn syrup
– granulated sugar
– unsalted butter melted
– bourbon (optional)
– pecan pieces
– semi-sweet chocolate chips
2. Roll out pie crust to a 12" round and about a 1/4" thickness on a floured surface. Roll pastry around the rolling pin gently and lift over the pie plate. Carefully unwrap the pastry from the rolling pin by rolling it so that rests centred over the top of the pie plate. Gently press the pastry into the pie plate ensuring all edges are tight to the corners and edges of the pie plate. Trim any excess pastry from the edge with a serrated knife.
3. On a floured surface roll more of the pastry or the second premade pie crust out to a rectangle shape that is 1/4" thick. Using a knife create long 1/4" strips of the dough. Using 3 strips at a time braid the dough until you have about 36" of braided dough.
4. In a small bowl whisk one egg. Baste the edge of the pie crust with the egg mixture. Wrap braided dough along the top edge of the pie plate and gently press down to seal. Baste the braided pastry with the egg mixture.
5. In a medium bowl add the remaining 4 eggs and whisk. Add 1 cup of golden corn syrup, 1/2 cup granulated sugar, 1/4 cup melted butter, 4 tsp bourbon, 1 tsp vanilla and 1/8 tsp salt. Whisk until combined.
7. Bake for 1 hour on the bottom rack of the oven. When done the crust should be lightly browned and the centre of the pie set. If it looks like the pecans are browning too much simply place a sheet of foil over the top of the pie while baking so they do not brown further.