pecan pie
Standard pecan pie is great in its purest form. Add Bourbon and you take it to the next level. Add chocolate chips and you’ve transformed pie into a super food.
For the crust (or buy a pre-made crust):
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 stick (4 ounces) cold unsalted butter, cut into pieces
1/4 cup ice water
For the filling:
¾ cup blackstrap Molasses
¾ cup Brown Sugar
½ cup light Corn Syrup
4 tbsp unsalted Butter
¼ tsp Salt
3 Egg, beaten

1 tsp Vanilla Extract
¼ cup Bourbon
1 ½ cup Pecans halves
¾ cup bittersweet chocolate chips (if using) 

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water. Knead the dough 2 or 3 times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch round. Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself and crimp decoratively. Refrigerate until firm.
Place a rack in the middle of the oven and preheat the oven to 350°.
Put the molasses, brown sugar, corn syrup, butter and salt into a medium saucepan over moderate heat. Stir with a wooden spoon until the butter has melted and the sugar has dissolved. 

Increase the heat to high and let the mixture boil for 1 minute. Remove from the heat, then pour into a mixing bowl and set aside to let cool to room temperature.
Whisk the eggs, vanilla, and bourbon into the molasses. Stir in the pecans and chocolate chips (if using), then pour into the prepared pie crust. Bake until the pie is set around the sides and nearly set in the middle (it shouldn’t wobble when you give it a nudge), about 1 hour. The color should be mahogany and the crust golden. Allow to cool completely before serving.
Adapted from John Besh’s “My New Orleans” cookbook.