Salted Bourbon Pecan Pie

Salted Bourbon Pecan Pie
Serves 8
1 refrigerated prepared pie crust
1 cup dark corn syrup
1 cup dark brown sugar
3 eggs, beaten
¼ cup Kowalski's Unsalted Butter, melted and cooled
1 oz. bourbon
1 tsp. vanilla extract
½ tsp. kosher salt
12 oz. (about 2 ½ cups) pecans, toasted and roughly chopped
2-3 oz. chocolate and/or vanilla almond bark (to taste), chopped
- coarsely ground sea salt, to taste

Place dough in a 9" deep-dish pie plate, trimming edges to leave about 1" hanging over the edge. Tuck overhanging dough underneath itself to form a thick edge that is even with the rim; flute the edge, if desired. Freeze crust for 30 min. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Place pie plate on a baking sheet on the center rack of a preheated 400° oven; bake until dough is set (about 15 min.). Remove from the oven; remove parchment and beans. Place pie plate aside on a cooling rack. Lower the oven temperature to 350°. In a large mixing bowl, combine corn syrup, sugar, eggs, butter, bourbon, vanilla and kosher salt; whisk until homogenous. Stir in pecans. Return pie plate to the baking sheet; pour in the filling (do not overfill). Bake on the lower oven rack until the filling is set and the top is dark golden-brown (about 60 min.). If the edge of the crust gets very dark, cover edges only with aluminum foil or a pie shield. Cool to room temperature on a rack. In a small glass mixing bowl, melt almond bark in the microwave in 1 min. intervals on 50% power, stirring between bursts (use two separate bowls if using both chocolate and almond bark). Drizzle about ½ of the chocolate on the pie; sprinkle with sea salt and drizzle again to taste. Let stand for several hrs. until chocolate sets; slice and serve. Store leftover pie at room temperature, loosely covered, for 1-2 days or refrigerate up to 5 days.