Enjoy this classic dessert with a little twist. The light taste of bourbon in the pecan pie filling with a chocolate ganache is simpy amazing!
add cold butter pieces and pulse at one-second intervals until the butter is mixed in
on a floured surface roll out pastry dough with rolling pin, roll out dough about 1 1/2 inches bigger all the way around than a 9-inch pie plate inverted.
*I always make two doughs, even if I freeze one for later, it's just as easy to make a full batch and then I have a dough for later.
**Crust may get too dark, cover edges of pie dough with foil to prevent it from burning.