3 tablespoons all-purpose flour, plus more for dusting
One recipe your favorite Pie Dough
½ cup (1 stick) unsalted butter melted
½ cup sugar
½ cup dark corn syrup
2 large eggs
2 tablespoons (1 fluid ounce) aged bourbon
¼ teaspoon coarse salt
1 ½ cups pecans : 1 cup coarsely chopped, the rest left whole
1 cup coarsely chopped semisweet chocolate (about 6 ounces)
1 tablespoon heavy cream
1 large egg yolk
Preheat oven to 375. On a light floured surface, roll out dough to an 11 inch round about 1/8 inch thick. Wrap dough around rolling pin and drape into a 9-inch pie plate. Fit dough into pan, pressing into edges. Trim edge to 1 inch, then fold under flush with rim and crimp as desired. Prick bottom of crust a few times with a fork. Freeze 15 minutes.
Line pie shell with parchment, pressing into sides of pan; fill with pie weights or dried beans. Bake 20 minutes. Remove parchment and weights. Bake until crust is dry but not turning brown, about 15 minutes more. Transfer pie plate to a wire rack and let cool at least 15 minutes. Reduce oven temperature to 350.
In a medium bowl, stir together butter, sugar, flour, corn syrup, eggs, bourbon, and salt. Stir in chopped pecans and chocolate. Pour into crust. Arrange whole pecans on top of filling. In a small bowl, whisk together cream and egg yolk and brush over edges of pie. Bake until just set in center and crust is golden, about 40 minutes. Tent with foil if browning too quickly. Transfer to a wire rack to cool completely before serving.