Salted Bourbon Pecan Pie

1 refrigerated prepared pie crust
1 cup dark corn syrup
1 cup dark brown sugar
3 eggs, beaten
¼ cup (½ stick) Kowalski's Unsalted Butter, melted and cooled
1 oz. bourbon whiskey
1 tsp. Kowalski's Organic Madagascar 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
- freshly ground Kowalski's Sea Salt, to taste
  1. Place dough in a 9" deep-dish pie plate; trim edges, leaving 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.
  2. Freeze crust for 30 min.
  3. Preheat oven to 400°.
  4. Put a piece of parchment paper or foil over the pie shell; 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.).
  5. Remove from oven; remove parchment and beans. Set aside on a rack to cool.
  6. Reduce oven temperature to 350°.
  7. In a large mixing bowl, combine corn syrup, sugar, eggs, melted butter, bourbon, vanilla and kosher salt; whisk until homogenous.
  8. Stir in pecans.
  9. Return pie plate to the baking sheet; pour in the filling (do not overfill).
  10. Bake on the lower oven rack until filling is set and 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.
  11. Cool to room temperature on a rack.
  12. In a small glass mixing bowl, melt almond bark in the microwave on 50% power in 1 min. intervals, stirring between bursts (use 2 separate bowls if using both chocolate and vanilla almond bark).
  13. Drizzle about ½ of the chocolate on the pie; sprinkle with sea salt and drizzle with more chocolate to taste.
  14. Let stand for several hrs. until chocolate sets; slice and serve.
  15. Store leftover pie at room temperature, loosely covered, for 1-2 days or refrigerate for up to 5 days.